Dal Chilla From Chai, Chaat & Chutney - cooking recipe

Ingredients

sunflower oil, for cooking
chutney, of your choice to serve
For the batter
250 g split yellow lentils (moong dal)
600 ml water
1 inch fresh gingerroot, peeled and roughly chopped
1 small green chili pepper
handful coriander leaves
1 teaspoon salt
50 g semolina
For the topping
1 large onion, finely chopped
1/4 teaspoon salt
1 green chili pepper, finely chopped

Preparation

To make the batter:
Soak the lentils in 250ml (9fl oz) of the measured water for about ?1 hour, until they absorb it all.
Transfer the lentils to a blender and add the ginger, chilli, and coriander and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 350ml (12fl oz) measured water, mixing well.
Combine all the topping ingredients in a bowl.
To cook the chilla:
Heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13-15-cm (5-6-inch) circle. Top with 1 tablespoon of the topping mixture and drizzle 1 tablespoon of oil around the edges of the batter. Cook over medium heat for 2-3 minutes, until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes, until golden brown on both sides. Repeat to make 15 more.
Serve hot with the chutney ?of your choice.
Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
Get the book here:
https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.