moong dal, these thin pancakes have a very homely and satisfying taste.
Chilas can also be made of grated purple yam, as in this recipe. Although it uses only basic ingredients, the Kand Chila tastes awesome when had right off the tava with tongue-tickling green chutney. Some people like to replace the salt with sendha namak and have this Kand Chila on fasting days, as it tastes good and gives enough energy too.
|Purple yam||1 , grated|
|Finely chopped green chillies||1 Teaspoon|
|Cumin seeds||1/2 Teaspoon (jeera)|
|Ghee||1 Tablespoon (For greasing)|
|Green chutney||1/4 Cup (4 tbs) (for serving)|
1. Combine all the ingredients in a deep bowl and mix well.
2. Divide the mixture into 2 equal portions.
3. Heat a non-stick tava (griddle), grease it with little ghee, put one portion of the mixture and spread it evenly using wet fingers.
4. Cover it with a lid and cook on a medium flame for 2 minutes, turn it over and cook on the other side for 2 minutes or till golden brown in colour.
5. Repeat steps 3 and 4 to make one more chilla.
6. Serve immediately with green chutney.