Mixed Dal Chilla with Chutney

It was a busy weekday morning, and I was in a rush to prepare a breakfast that was both healthy and quick for my family. Pancakes and cereals felt too routine, and I wanted something with a bit more substance and flavor. That’s when I remembered my grandmother’s recipe for Mixed Dal Chilla. Intrigued, I decided to give it a try, and let me tell you, it was a revelation! The aroma of the lentils cooking with spices filled the kitchen, instantly making everyone hungry. The chillas were surprisingly easy to make, and with a side of fresh, vibrant chutney, they were devoured in minutes. My kids, who are usually picky eaters, absolutely loved them, and my husband even requested them again the next day! This Mixed Dal Chilla recipe has become a regular in our breakfast rotation – it’s nutritious, delicious, and a fantastic way to start the day. If you’re looking for a wholesome, flavorful, and satisfying vegetarian breakfast or brunch option, look no further. This recipe is a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create these flavorful Mixed Dal Chillas and a zesty, refreshing chutney:

• For the Mixed Dal Chilla:
  • Chana Dal (Split Chickpea Lentils): 1/2 cup, provides a nutty flavor and hearty texture to the chilla.
  • Moong Dal (Split Yellow Lentils): 1/4 cup, adds a creamy texture and is easy to digest, contributing to the lightness of the chilla.
  • Toor Dal (Split Pigeon Peas): 1/4 cup, lends a slightly earthy flavor and helps bind the mixture together.
  • Urad Dal (Split Black Lentils, Skinned): 1/4 cup, provides a smooth texture and richness, also aiding in fermentation if soaking for longer.
  • Ginger: 1-inch piece, peeled and roughly chopped, adds a warm, pungent flavor and aids digestion.
  • Green Chilies: 2-3, finely chopped (adjust to your spice preference), provide a kick of heat and flavor.
  • Onion: 1 medium, finely chopped, adds sweetness and savory notes, enhancing the overall taste.
  • Cilantro (Coriander Leaves): 1/4 cup, finely chopped, adds freshness and a vibrant aroma.
  • Turmeric Powder: 1/2 teaspoon, for its anti-inflammatory properties and a subtle earthy flavor and color.
  • Cumin Seeds (Jeera): 1 teaspoon, adds a warm, aromatic, and slightly bitter flavor.
  • Asafoetida (Hing): A pinch, optional but highly recommended for digestion and a unique savory flavor.
  • Salt: To taste, enhances all the flavors and balances the spices.
  • Water: As needed, to soak the lentils and adjust the batter consistency.
  • Oil or Ghee: For cooking the chillas, ghee adds a richer flavor, while oil is a lighter option.
• For the Coriander-Mint Chutney:
  • Fresh Coriander (Cilantro): 1 cup, roughly chopped, forms the base of the chutney, providing a fresh, citrusy flavor.
  • Fresh Mint: 1/2 cup, roughly chopped, adds a cooling and refreshing element to the chutney.
  • Green Chilies: 1-2, adjust to spice preference, adds heat and depth of flavor.
  • Ginger: 1/2-inch piece, peeled, provides warmth and zing.
  • Garlic Cloves: 2-3, optional, adds a pungent and savory note.
  • Lemon Juice: 1-2 tablespoons, adds tanginess and balances the flavors.
  • Roasted Cumin Seeds (Jeera): 1/2 teaspoon, enhances the earthy flavor and adds a smoky note.
  • Black Salt (Kala Namak): A pinch, optional but recommended, adds a unique sulfurous and savory flavor.
  • Salt: To taste, balances the flavors.
  • Water: As needed, to adjust the consistency of the chutney.

Instructions

Follow these simple steps to create delicious and healthy Mixed Dal Chilla and vibrant Coriander-Mint Chutney:

Making the Mixed Dal Chilla Batter:

1. Soak the Lentils: In a large bowl, combine the chana dal, moong dal, toor dal, and urad dal. Rinse them thoroughly under running water until the water runs clear. Add fresh water to the bowl, ensuring the lentils are fully submerged. Soak the lentils for at least 4-6 hours or preferably overnight. Soaking helps soften the lentils, making them easier to grind and improving digestibility. Longer soaking can also initiate a slight fermentation process, which is beneficial for gut health and adds a subtle tang to the chillas.
2. Drain and Grind: After soaking, drain all the water from the lentils completely. Transfer the soaked lentils to a blender or food processor. Add the chopped ginger and green chilies to the lentils. Grind the mixture into a smooth batter. You may need to add a little water, about ¼ cup to ½ cup, to help the blending process, but be careful not to add too much, as the batter should be thick and pourable, not watery. The consistency should be similar to a pancake batter.
3. Rest the Batter (Optional but Recommended): For a lighter and more digestible chilla, allow the batter to rest for 30 minutes to an hour. This resting period allows the lentils to further soften and the flavors to meld together. If you have soaked the lentils overnight, the batter will already have undergone some fermentation, and resting for a shorter time might be sufficient.
4. Prepare the Batter for Cooking: Once the batter is rested (or immediately if you choose not to rest it), add the finely chopped onion, cilantro, turmeric powder, cumin seeds, asafoetida (if using), and salt to taste. Mix everything well to ensure all the ingredients are evenly incorporated into the batter. Taste the batter and adjust the salt and spices as needed. The batter is now ready to be cooked into chillas.

Making the Coriander-Mint Chutney:

1. Combine Ingredients: In a blender or food processor, combine the fresh coriander, fresh mint, green chilies, ginger, garlic cloves (if using), lemon juice, roasted cumin seeds, black salt (if using), and salt to taste.
2. Blend to Smooth Paste: Add a little water, starting with about ¼ cup, and blend all the ingredients together until you get a smooth and vibrant green chutney. Add more water if needed to reach your desired consistency. The chutney should be thick enough to cling to the chilla but still easily spreadable.
3. Adjust Seasoning: Taste the chutney and adjust the seasoning as needed. You might want to add more lemon juice for tanginess, salt for flavor, or green chilies for extra heat.
4. Chill (Optional): For an even more refreshing taste, you can chill the chutney in the refrigerator for about 15-20 minutes before serving. This allows the flavors to meld together and the chutney to cool down, making it a perfect accompaniment to warm chillas.

Cooking the Mixed Dal Chillas:

1. Heat the Pan: Heat a flat non-stick pan or a griddle (tawa) over medium heat. Once the pan is hot, lightly grease it with oil or ghee. Maintaining the right pan temperature is crucial for making perfect chillas. If the pan is too hot, the chillas will cook too quickly and may burn on the outside while remaining uncooked inside. If the pan is not hot enough, the chillas might stick to the pan.
2. Pour the Batter: Take a ladleful of the batter and pour it onto the hot pan. Gently spread the batter in a circular motion to form a thin, round chilla, similar to a pancake or crepe. Aim for a thickness of about ¼ inch. The thinner the chilla, the crispier it will be.
3. Cook the Chilla: Cook the chilla over medium heat for about 2-3 minutes, or until the base starts to turn golden brown and the edges begin to lift from the pan. Drizzle a little oil or ghee around the edges and on top of the chilla. This helps in even cooking and adds flavor.
4. Flip and Cook the Other Side: Once the base is golden brown, carefully flip the chilla using a spatula. Cook the other side for another 2-3 minutes, or until it is also golden brown and cooked through. Press gently with the spatula to ensure even cooking. The chilla is cooked when both sides are golden brown and slightly crispy.
5. Repeat and Serve: Remove the cooked chilla from the pan and set aside. Repeat the process with the remaining batter to make more chillas. Keep the cooked chillas warm until serving. You can stack them or keep them in a warm oven if preparing a large batch.
6. Serve Hot: Serve the hot Mixed Dal Chillas immediately with the freshly prepared Coriander-Mint Chutney. You can also serve them with other accompaniments like yogurt, pickles, or sambar for a more complete meal.

Nutrition Facts

(Approximate values per serving, serving size: 2 medium chillas, excluding chutney)

• Servings: 4
• Calories per Serving: Approximately 250-300 kcal
• Protein: 12-15g

Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes. Chutney adds negligible calories and fats but contributes vitamins and minerals.

Preparation Time

• Soaking Time: 4-6 hours (or overnight) – Passive time, can be done in advance.
• Preparation Time (Batter & Chutney): 20 minutes – Active time involving chopping, grinding, and mixing.
• Cooking Time: 20-25 minutes – Active time for cooking the chillas.
• Total Time (Excluding Soaking): Approximately 40-45 minutes – From prepping to serving.

This recipe is relatively quick to prepare, especially if you soak the lentils overnight. The active cooking time is minimal, making it a great option for a healthy and speedy meal.

How to Serve

Mixed Dal Chilla with Chutney is incredibly versatile and can be served in various ways to enhance your dining experience:

• Classic Breakfast/Brunch:
  • Serve hot chillas immediately off the pan with a generous dollop of Coriander-Mint Chutney.
  • Pair with a cup of hot Masala Chai or Filter Coffee for a traditional Indian breakfast.
• Light Lunch or Snack:
  • Enjoy a couple of chillas as a light and nutritious lunch or evening snack.
  • Serve with a side of plain yogurt (dahi) or raita for a cooling contrast to the spices.
• Complete Meal:
  • For a more substantial meal, serve Mixed Dal Chilla with:
    • Sambar: A flavorful lentil and vegetable stew.
    • Coconut Chutney: For a different chutney flavor profile.
    • Pickles: Indian pickles (achar) add a tangy and spicy kick.
    • Salad: A fresh salad of cucumbers, tomatoes, and onions to balance the richness of the chilla.
• Party Appetizer:
  • Make smaller, bite-sized chillas and serve them as appetizers at parties or gatherings.
  • Garnish with a sprinkle of chopped cilantro and a small spoonful of chutney on top.
• Kids’ Lunchbox:
  • Mixed Dal Chillas are a healthy and portable option for kids’ lunchboxes.
  • Cut them into smaller pieces or roll them up for easier eating.
  • Pack chutney separately in a small container.

Additional Tips for Perfect Mixed Dal Chilla

Here are eight helpful tips to ensure your Mixed Dal Chillas turn out perfect every time:

1. Soaking is Key: Don’t skip the soaking process! Soaking the lentils for the recommended time is crucial for achieving a smooth batter and digestible chillas. Properly soaked lentils grind easily, resulting in a better texture and flavor. If you forget to soak overnight, a hot water soak for 2-3 hours can be a quick alternative, but overnight soaking is always preferable.
2. Batter Consistency Matters: The batter should be thick yet pourable, similar to pancake batter. Avoid adding too much water while grinding, as a watery batter will result in thin, fragile chillas that are difficult to flip. If the batter becomes too thin, you can add a tablespoon or two of rice flour or chickpea flour (besan) to thicken it.
3. Spice it Right: Adjust the amount of green chilies according to your spice tolerance. For kids or those who prefer milder flavors, reduce or omit green chilies altogether. You can also add a pinch of red chili powder for color and a different kind of heat. Experiment with other spices like ajwain (carom seeds) or fenugreek seeds (methi) for variations in flavor.
4. Onion and Cilantro Freshness: Use freshly chopped onions and cilantro for the best flavor and aroma. Adding these fresh ingredients just before cooking helps retain their vibrant taste and texture in the cooked chilla. You can also add other finely chopped vegetables like carrots, bell peppers, or spinach to make the chillas even more nutritious and flavorful.
5. Pan Temperature Control: Maintain medium heat while cooking the chillas. If the pan is too hot, the chillas will brown too quickly on the outside and may remain uncooked inside. If the pan is not hot enough, they might stick and become soggy. Test the pan temperature by sprinkling a drop of batter – it should sizzle gently and start to cook immediately.
6. Don’t Overcrowd the Pan: Cook one chilla at a time to ensure even cooking and prevent overcrowding the pan. Overcrowding can lower the pan temperature and result in unevenly cooked chillas. Give each chilla enough space to cook properly and develop a golden-brown color.
7. Use Non-Stick Pan: A good quality non-stick pan or griddle is highly recommended for making chillas. It prevents the chillas from sticking and makes flipping them much easier. If you are using a regular pan, ensure it is well-seasoned and properly greased to prevent sticking.
8. Serve Immediately: Mixed Dal Chillas are best enjoyed hot and fresh off the pan. They tend to lose their crispness as they cool down. If you are making a large batch, keep the cooked chillas warm in a low oven (around 200°F or 95°C) until ready to serve. Reheating them on a pan can also help to crisp them up slightly if needed.

Frequently Asked Questions (FAQs) About Mixed Dal Chilla

Here are eight frequently asked questions to help you master the art of making Mixed Dal Chilla:

Q1: Can I make Mixed Dal Chilla with only one type of dal?

A: Yes, you can make chilla with a single type of dal, such as moong dal or chana dal. However, using a mix of dals, as in this recipe, provides a richer flavor and a better texture. Each dal contributes unique properties – for example, moong dal makes the chilla lighter, while chana dal adds a nutty flavor and structure. Experimenting with different dal combinations can lead to variations in taste and texture.

Q2: Can I prepare the batter in advance and store it?

A: Yes, you can prepare the Mixed Dal Chilla batter in advance and store it in the refrigerator for up to 24 hours. However, keep in mind that the batter may thicken slightly as it sits. If it becomes too thick, you can add a little water to adjust the consistency before cooking. If you are storing the batter for longer, the fermentation process might continue, which can alter the taste slightly, making it tangier.

Q3: Can I make Mixed Dal Chilla gluten-free and vegan?

A: Yes, Mixed Dal Chilla is naturally gluten-free as it is made from lentils and does not contain any wheat or gluten-based ingredients. It is also vegan, as the recipe uses only plant-based ingredients. Ensure you use oil for cooking instead of ghee to keep it strictly vegan. This recipe is an excellent option for those following gluten-free and vegan diets.

Q4: What can I do if my chillas are sticking to the pan?

A: If your chillas are sticking to the pan, it could be due to several reasons:
* Pan not hot enough: Make sure the pan is heated to medium heat before pouring the batter.
* Insufficient oil: Ensure the pan is properly greased with oil or ghee before cooking each chilla.
* Batter too watery: If the batter is too thin, it can stick to the pan. Adjust the batter consistency by adding a little rice flour or chickpea flour.
* Pan quality: Using a good quality non-stick pan is crucial for preventing sticking. If using a regular pan, ensure it is well-seasoned.

Q5: Can I add vegetables to the Mixed Dal Chilla batter?

A: Absolutely! Adding finely chopped vegetables is a great way to boost the nutritional value and flavor of Mixed Dal Chilla. You can add vegetables like grated carrots, finely chopped spinach, bell peppers, zucchini, or peas. Ensure the vegetables are finely chopped so they cook evenly and don’t make the chilla batter too bulky.

Q6: Can I bake Mixed Dal Chilla instead of cooking on a pan?

A: While traditionally cooked on a pan, you could potentially bake Mixed Dal Chilla, although the texture might be slightly different. To bake, preheat your oven to 350°F (175°C). Spread the batter thinly on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until golden brown and cooked through. Baking might result in a less crispy texture compared to pan-cooked chillas.

Q7: What other chutneys can I serve with Mixed Dal Chilla?

A: While Coriander-Mint Chutney is a classic accompaniment, you can serve Mixed Dal Chilla with various other chutneys to explore different flavor profiles. Some excellent options include:
* Tomato Chutney: Tangy and slightly sweet.
* Coconut Chutney: Creamy and nutty.
* Garlic Chutney: Spicy and pungent.
* Peanut Chutney: Rich and savory.
* Tamarind Chutney: Sweet and sour.
Experiment with different chutneys to find your favorite pairing.

Q8: How can I make Mixed Dal Chilla crispier?

A: To make Mixed Dal Chillas crispier:
* Thin Batter: Ensure the batter is not too thick. Spreading it thinly on the pan helps achieve crispiness.
* Cook on Medium Heat: Cooking on medium heat allows the chilla to cook through and become crispy without burning.
* Use Oil/Ghee: Using a generous amount of oil or ghee around the edges while cooking helps in crisping the chilla.
* Cook Longer: Cook the chilla for a slightly longer time on each side until it turns golden brown and crispy.
* Serve Immediately: Crispy chillas are best enjoyed immediately after cooking as they tend to soften over time.

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