Name: MOONG KE JAAL CHILLA recipe by Sree Sadhu at BetterButter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: Moong 1 cup; Coconut 1 cup; Lemon 1 number; Ginger 1 small piece; Curry leaves 1/2 bunch; Salt 1 tsp; Sugar 1 tsp; Rice flour 2 Tbsp; Mustard seeds 1/2 tsp; Urad daal 1/2 tsp; Extra virgin Coconut oil 2 tbsp; Green chillies 2; Onion 1; Pomegranate for garnishing 1/4 cup)(optional)

Ingredients Serving: 2

Moong 1 cup
Coconut 1 cup
Lemon 1 number
Ginger 1 small piece
Curry leaves 1/2 bunch
Salt 1 tsp
Sugar 1 tsp
Rice flour 2 Tbsp
Mustard seeds 1/2 tsp
Urad daal 1/2 tsp
Extra virgin Coconut oil 2 tbsp
Green chillies 2
Onion 1
Pomegranate for garnishing 1/4 cup)(optional)

Instructions

Wash the moong and soak them in filter water overnight
Next morning, wash the soaked moong and keep aside for 5 hours so that they get slightly sprouted
Now grate a coconut and mirchi 1 cup of it in a mixer with a green chilli, onion and ginger
Heat 1 tbspn of coconut oil in a pan , add the urad daal, then mustard seeds and then few curry leaves and then add the minced coconut and keep stirring in low flame for 2 minutes. Add 2 tsp of lemon juice , 1/2 tsp salt and 1/2 tsp sugar
Stir well and keep aside.
Now , grind one cup of the moong in a mixer along with a green chilli(optional) and few curry leaves and little amount of water . Curry leaves are added to enhance the flavour and colour of the chilla.
Add remaining salt and rice flour to this moong mixer and form a pan cake consistency batter
Pour this moong batter in a small squeezer bottle.
Heat a non stick pan cake pan and brush it with very little bit of coconut oil and now spread the moong batter on the pan in the form of jaal or net with the help of the squeezer bottle and let it cook for 1 minute.
Then turn the chilla and cook for 1 minute the other side. After cooked , remove the chilla and keep aside. Make more chillas with the moong batter .
Now, take a moong chilla and stuff it with the coconut chutney and roll properly and it is ready to be served.
To make these moong chillas more nutritious and colourful, we can garnish them with pomegranate seeds.

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