Teen dal chilla, or Three lentil crape, is a savoury crepe made of three types of lentils. This dal chilla is a perfect filling, delicious breakfast to start a day. Chana dal (Bengal gram lentil), Urad dal (split and husked black gram lentil), Moong dal (split and husked green gram lentil) and rice are used to make these crapes. It is rich in protein, minerals and essential nutrients. This dal chilla tastes so delicious and filling; it not only satiates your hunger but keeps you full for longer.The chilla batter is perked up with ginger, green chillies, a dash of hing powder and some seasoning. I have added some finely chopped vegetables and grated paneer to make it more filling. It’s purely optional; you may skip this step and serve chilla as it is with green chutney and peanut chutney. Peanut tomato chutney compliments the chilla so well and makes the dal chilla more enticing. It is an excellent option for breakfast and brunch. Club it with some condiments and a hot cup of tea, and enjoy this yummy breakfast.
Utensil and Tools
- Philips Induction Cook Top
- Borosil Glass Mixing Bowl
- Philips 750W Mixer Grinder
- Prestige Fry Pan
- Prestige Omega Deluxe Granite Dosa Tawa
- Silicon Spatula
Ingredients
Chilla Batter
- ½ cup Chana Dal
- ½ cup Urad Dal
- ½ cup Moong Dal
- ¾ cup Rice
- 2 tbsp curd
- 1 tbsp Ginger , chopped
- 3 Green chilli
- 1 tsp Turmeric Powder
- 1 tsp Sugar (optional)
- ¼ tsp Hing
- 1 Tbsp Besan (Chickpea Flour)
- 1 tbsp Sooji (Semolina)
- Salt To taste
- ½ cup Water
- Ghee for roasting
Chilla Stuffing
- 1 small Onion , finely chopped
- ¼ cup Capsicum
- ¼ cup Carrot , finely chopped
- ¼ cup Beetroot , grated
- 100 gm Paneer
- Salt for seasoning
Peanut Chutney
- ½ cup Peanut
- 2 medium Tomato
- 2 Green chilli
- 4-5 Garlic cloves , chopped
- ¼ tsp Red chilli powder
- Salt To taste
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- ¼ tsp Hing
- 1 Dry Red chilli
Video
Instructions
For Chilla
- Add chana dal, urad dal, moong dal, and rice in a big bowl. Rinse 3-4 times with clean water and soak it for 1 hour in hot water.
- Add soaked dal and rice to a grinder. Add green chillies, ginger, curd, sugar (optional), salt, hing, besan, sooji and turmeric powder. grind them to a smooth paste without adding water. Grind them in batches.
- Transfer the ground paste to a big mixing bowl and add water. Adjust the consistency and seasoning. Batter consistency should be like dosa batter.
- Heat a griddle or tawa (preferably non-stick tawa) on medium heat. Grease the pan with ¼ tsp of ghee and rub it with tissue paper to regulate the heat.
- Pour a ladle full of batter and spread it evenly on the tawa, like a dosa, in a circular motion. Try to spread the batter evenly.
- Add 1 tsp of ghee to the centre and around the corners of the chilla.
- Add chopped onion, capsicum, green chilli, carrot, grated beetroot, coriander leaves and a pinch of salt.
- Grate the paneer on the chilla and let it cook on low flame until it becomes crisp and golden from one side.
- Fold the chilla and serve it immediately on the serving plate.
- Enjoy it with peanut tomato chutney. You may also serve it with green chutney and tomato ketchup.
For peanut tomato Chutney
- Heat a pan on medium flame and add peanuts. Dry Roast peanuts on a medium flame for 6-7 minutes until the peanuts change colour, smell nutty and start to separate the skin.
- Transfer the peanuts to a plate and let it cool down. Rub and discard the skin of the peanuts completely.
- Add peanuts, roughly chopped Tomatoes, Green chilli, Garlic cloves, red chilli powder and salt to taste into a grinder. Grind them to a smooth paste.
- Heat oil in a pan for tempering. Add mustard seeds and let it crackle.
- Add curry leaves, dry red chilli and hing and switch off the flame.
- Pour the tempering on the ground peanut tomato chutney.
Nutrition
Calories: 174kcalCarbohydrates: 32gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.4mgSodium: 96mgPotassium: 81mgFiber: 6gSugar: 2gVitamin A: 678IUVitamin C: 8mgCalcium: 41mgIron: 2mg
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