Multigrain Chilla is a healthy yet delicious recipe to surprise your kids with, come the lunch break. Kissan Fresh Tomato Ketchup adds a nice tangy taste to the dish and makes the recipe super yummy.
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Split moong dal (without skin): 1 cup
Chana dal: ½ cup
Whole moong dal: ½ cup
Finely chopped green chili: 1
Finely chopped coriander leaves: 1 tablespoon
Olive oil: 2 tablespoons
Sliced mushrooms: 100 grams
Oil: 1 teaspoon
Paneer: 100 grams
Salt and pepper to taste
Kissan Fresh Tomato Ketchup: 2 tablespoons
Method of Preparation
For the Chilla: Wash the dal under running water, till the water comes out clean.
Then submerge it in water and leave it to soak for 2 hours.
Grind the dal in a food processor to make a fine paste.
Add salt, Kissan Fresh Tomato Ketchup and add more water if required to get the right consistency of a batter.
Heat oil in a nonstick pan and spread evenly.
Pour a ladleful of the batter into the pan and with the help of a ladle, spread from the centre outwards.
Sprinkle chopped coriander leaves, green chilli, paneer, mushrooms, salt and pepper and then spread it evenly and cover the chilla with a lid.
Cook for 2-3 minutes till its underside is browned and the mushrooms are cooked.
Then flip it and cook till the other side is golden too.
Remove the chilla from pan and pack it in the tiffin.