Moong Dal and Bottle Gourd Chilla

Step 1: Prepare the Batter Base

Take the pre-soaked moong dal and rice and add them to a mixer grinder jar. Peel the bottle gourd, cut it into small pieces, and add them to the same jar. Add two green chilies. Blend all ingredients together until a smooth batter is formed. Pour the batter into a mixing bowl.

Step 2: Prepare the Vegetable Topping

Cut the capsicum and carrot into large pieces. Add them to a chopper and chop finely. Transfer the chopped capsicum and carrot to a separate bowl. Cut the onions into pieces and chop them finely in the same chopper. Add the chopped onions to the bowl with the other chopped vegetables.

Step 3: Season the Topping and Batter

To the chopped vegetables, add salt to taste, a pinch of asafoetida (hing), 1/2 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and a pinch of chili flakes. Mix well. To the prepared batter, add 1/2 teaspoon of red chili powder, a pinch of asafoetida (hing), salt to taste, a pinch of chili flakes, and 1/4 teaspoon of baking powder. Mix the batter thoroughly until all spices are well incorporated.

Step 4: Cook the First Chilla (Folded Style)

Heat a non-stick tawa (griddle) over medium heat. Sprinkle a little water on the tawa and wipe it clean with a cloth. Add a small amount of refined oil to the tawa. Pour one ladleful of the batter onto the tawa and spread it evenly into a round shape. Let it cook for a minute until the edges start to set. Drizzle a little oil on top of the chilla. Spread a portion of the chopped vegetable mixture over one half of the chilla. Carefully fold the chilla in half, pressing gently. Cook until both sides are golden brown and the vegetables are tender. Remove from the tawa.

Step 5: Cook the Second Chilla (Open-Faced Style)

Pour another ladleful of batter onto the tawa and spread it evenly. Immediately spread a portion of the chopped vegetable mixture directly onto the wet batter. Drizzle a little oil around the edges and on top of the chilla. Cook until the bottom is golden brown, then carefully flip it to cook the other side until golden brown and the vegetables are cooked through. Remove from the tawa.

Step 6: Serve

Serve the hot Moong Dal and Bottle Gourd Chillas with your favorite chutney. Enjoy this healthy and delicious breakfast!

• Soak moong dal and rice overnight or for at least 4-6 hours for best results.

• You can add other vegetables like corn, peas, or spinach to the topping mixture.

• Serve with your favorite chutney (red or green) for an enhanced flavor.

• For a richer taste, add grated paneer to the vegetable topping.

• Experiment with different spices in the batter and topping to suit your preference.