Split green gram with skin (chilkewali moong dal) 1 cup
Split black gram with
skin (chilkewali urad dal) ¼ cup
Oil 2 tsps + for cooking
Cumin seeds 1 tsp
Fennel seeds 2 tsps
Medium onion, finely sliced 1
Spinach, chopped 2 cups
Green chillies, finely
Turmeric powder 1 tsp
Salt to taste
Sweet tamarind chutney to serve
Green chutney to serve
Hung yogurt to serve
Soak green gram and
black gram in a large bowl in sufficient water overnight. Drain and put them in a blender jar and blend with sufficient water till smooth. Transfer into a bowl. Ensure that the batter is semi liquid but not runny.
Heat oil in a non-stick
pan, add cumin seeds, fennel seeds and onion and sauté till onion is golden. Add this mixture to the batter and mix well.
Add spinach, green
chillies, turmeric powder and salt and mix again.
Heat some oil on a
non-stick tawa/pan. Pour one ladle full of batter and spread it around the tawa/pan by rotating the tawa/pan.
Once the underside is
golden, flip it and cook it on the other side as well adding a little oil if required. Make more chillas in the same way.
Arrange the chillas
on a serving plate and serve with bowls of tamarind chutney, green chutney and yogurt.