Mixed Dal Chilla Recipe | Pulse Chilla Recipe|KissanTiffinTimetable
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WEEK 19 RECIPES

Mixed Dal Chilla

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

  1. Split moong dal (without skin): 1 cup
  2. Chana dal: ½ cup
  3. Whole moong dal: ½ cup
  4. Finely chopped green chilli: 1
  5. Finely chopped coriander leaves: 1 tablespoon
  6. Olive oil: 2 tablespoons
  7. For Topping
  8. Sliced mushrooms: 100 grams
  9. Oil: 1 teaspoon
  10. Paneer: 100 grams
  11. Salt and pepper to taste
  12. Kissan Fresh Tomato Ketchup: 2 tablespoons

Method of Preparation

  1. For the Chilla: Wash the dal under running water, till the water comes out clean.
  2. Then submerge it in water and leave it to soak for 2 hours.
  3. Grind the dal in a food processor to make a fine paste.
  4. Add salt, Kissan Fresh Tomato Ketchup and add more water if required to get the right consistency of batter.
  5. Heat oil on a non stick pan and spread evenly.
  6. Pour a ladleful of the batter onto the pan and with the help of a ladle, spread from the center outwards.
  7. Sprinkle chopped coriander leaves, green chilli, paneer, mushrooms, salt and pepper and then spread it evenly and cover the chilla with a lid.
  8. Cook for 2-3 minutes till its underside is browned and the mushrooms are cooked.
  9. Then flip it and cook till the other side is golden too.
  10. Remove the chilla from pan and pack it in the tiffin.

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