Serving: 2-3 People
1- 1/2 cup split green mung daal
Green chillies to taste
4-5 tbsp chopped cilantro leaves
1-2 tsp crushed red pepper
salt to taste
1 pinch of asafoetida
1/2 cup grated paneer
2-3 tbsp oil
Soak the daal for 3-4 hours in warm water. Drain water from daal. Grind the daal with chillies & cilantro into coarse paste using very less water. In a bowl mix asafoetida, crushed red pepper & daal paste. Heat a non-stick skillet and spread the mixture as per the size you want. add oil drops around the chilla & sprinkle grated paneer. if you see brown spot underneath then flip the chilla & repeat same process on other side. make it crispy if you like. Serve it Hot!
This chilla is great for lunch/ dinner & also as snack with coffee or tea. You can also serve it with sweet chutney, green chutney or ketchup.