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If you want a filling quick fix for breakfast, then this is a recipe you must try. The fiber from the moong and oats makes it filling and you can alter the spices and vegetables as per your taste. An additional advantage is that the batter can safely be stored in your fridge for up to 3 days making it an easy breakfast option over multiple days.
Ingredients:
(makes 2 servings)
1/4 cup moong dal with skin (soaked for 5 hours)
1/4 cup oats                                           Â
2 tbsp finely chopped onion            Â
1 tbsp finely chopped green chili                          Â
1 tbsp chopped coriander leaves  Â
1/4 tsp turmeric powder                      Â
1/4 tsp red chili powder                     Â
 1/4 tsp cumin powder                        Â
 1/4 tsp coriander powder                  Â
1 cup water                                        Â
1 tbsp oil                                               Â
Salt to taste
How to prepare:
Thoroughly rinse the soaked dal and discard the water completely. Grind it along with 100 ml of fresh water into a fine paste
Transfer it to a mixing bowl and add in the oats, onions, green chili, ginger, coriander leaves, turmeric powder, red chili powder, cumin powder, coriander powder & salt. Mix and add 50 ml of water in portions to make a medium consistency batter. Llet it rest for 15 minutes
Heat a non stick pan or tawa, spreading a few drops of oil
Pour a ladle full of batter in the center of the pan and spread out to form a circle
Cook till the chillla turns golden, pour a few drops of oil and flip
Repeat the step above on the other side
Your Oats Moong Dal Chillla is now ready. Serve with green chutney or a pickle of your choice and enjoy!!!
You can also grate some paneer on to your chilla to increase the protein content and improve it’s satiety