Quickk Kitchen

Homemade Instant Chilla Mix (Protein-Rich)

Ingredients

* 1 cup chana dal (split Bengal gram)
* ½ cup whole moong
* ⅓ cup masoor dal (red lentils)
* ¼ cup rice
* 1 tbsp whole black pepper
* 1 tbsp cumin seeds
* 4–5 whole dried red chilies (adjust to taste)
* 2-inch piece ginger, chopped

Method

1. Wash the chana dal, whole moong, masoor dal, and rice thoroughly.
2. Spread them out and let them dry completely in the sun.
3. Heat a tawa or heavy-bottomed pan over low heat.
4. Add the dried dal and rice mixture along with the black pepper, cumin seeds, whole dried red chilies, and chopped ginger.
5. Dry roast on low heat until aromatic and lightly toasted.
6. Allow the mixture to cool completely.
7. Grind into a fine powder and store in an airtight container. It stays fresh for several weeks.

To Make Chilla

1. Take the required amount of chilla mix in a bowl.
2. Add water gradually to make a smooth, pourable batter.
3. Mix in coarsely ground vegetables of your choice (such as onion, carrot, cabbage, capsicum, spinach, or zucchini).
4. Add salt to taste and let the batter rest for 10 minutes.
5. Spread the batter thinly on a hot, lightly greased tawa.
6. Cook on medium heat until golden on one side, then flip and cook the other side until crisp.
7. Serve hot with mint chutney, coriander chutney, or yogurt.

Storage: Store the prepared chilla mix in an airtight container in a cool, dry place for up to 1 month, or refrigerate for longer freshness.

You will never forget this recipe once you make it ♥️

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