Multigrain Chilla is a healthy yet delicious recipe to surprise your kids with come the lunch break. Kissan Fresh Tomato Ketchup adds a nice tangy taste to the dish and makes the recipe super yummy.
Prep Time
 |
| 15 mins |
Cook Time
 |
| 20 min |
Rating
Ingredients
- Split moong dal (without skin): 1 cup
- Chana dal: ½ cup
- Whole moong dal: ½ cup
- Finely chopped green chilli: 1
- Finely chopped coriander leaves: 1 tablespoon
- Olive oil: 2 tablespoons
- For Topping
- Sliced mushrooms: 100 grams
- Oil: 1 teaspoon
- Paneer: 100 grams
- Salt and pepper to taste
- Kissan Fresh Tomato Ketchup: 2 tablespoons
Method of Preparation
- For the Chilla: Wash the dal under running water, till the water comes out clean.
- Then submerge it in water and leave it to soak for 2 hours.
- Grind the dal in a food processor to make a fine paste.
- Add salt, Kissan Fresh Tomato Ketchup and add more water if required to get the right consistency of batter.
- Heat oil on a non stick pan and spread evenly.
- Pour a ladleful of the batter onto the pan and with the help of a ladle, spread from the center outwards.
- Sprinkle chopped coriander leaves, green chilli, paneer, mushrooms, salt and pepper and then spread it evenly and cover the chilla with a lid.
- Cook for 2-3 minutes till its underside is browned and the mushrooms are cooked.
- Then flip it and cook till the other side is golden too.
- Remove the chilla from pan and pack it in the tiffin.
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