Lentil pancakes (Moong Chilla) with Spinach

Step 1

In a large bowl, add all the dry ingredients; that’s the moong dal flour, rice flour, spices, baking soda, sesame seeds and mix well.

Step 2

Add in 3/4 cup of water and mix in. Then add more water as needed to make pancake like batter. Fold in the ginger, spinach, cilantro and chopped onion

Step 3

Let this batter sit for 10 minutes, it might thicken a little depending on the flour you use, so you might have to thin it out with a tablespoon or more of water.

Step 4

Prep your skillet in the meanwhile and preheat it. Heat the skillet over medium heat until it is nicely hot, then drizzle a few drops of oil. Use a paper napkin to spread that oil all over. Then use a ladle and pour 1/4 to 1/3 cup of batter on your skillet and spread it using your ladle in concentric circles to make an evenly thick flatbread. See pictures

Step 5

Drizzle a few drops of oil on the edges and cook for 3 to 5 minutes then flip and continue to cook for another 3 to 5 minutes. The timing depends on your skillet and your stove. You want the batter to get completely set, have no soft spots anywhere, and also get golden brown in some spots.

Step 6

Take off the skillet and repeat for the rest of the batter. Serve with chutneys like my tomato chutney, mango chutney, ketchup, hot sauce or curries.

Step 7

Store in a covered container on the counter for the day.These chilla are crisp when just made. Store in a 275 F warm oven until ready to serve. Store in a closed container in the refrigerator for upto 4 days. Reheat on the skillet or microwave

Step 8

Make waffles: you can use this batter to make savory waffles. Keep the batter slightly thick when adding water. Add 1/8 teaspoon more baking soda(total 1/4 teaspoon). Grease the waffle iron and make waffles