If you are tired of making Besan Chilla and are looking for something healthier and tastier for breakfast, Panchmel Dal Chilla can be the perfect choice. This article presents a simple instruction on how to prepare this dish, which can be easily made at home.
A morning meal should not only be appetizing but also nutritious. However, if you are tired of traditional options like poha, upma, paratha, or sandwiches, Panchmel Dal Chilla offers an excellent alternative that is simple to prepare at home. To make this chilla, five different types of legumes are used. The resulting pancake has a crispy texture on the outside and soft inside. It can be served with green chutney, yogurt, or any other favorite sauce.
(Serves 2)
For preparation, you will need: 2 tablespoons yellow moong dal, 2 tablespoons chana dal, 2 tablespoons skinned masoor dal, 2 tablespoons red masoor dal, 1 tablespoon white urad dal, 1 teaspoon salt or to taste, 1 teaspoon Kashmiri red chili powder, 2 chopped green chilies, and vegetable oil (ghee) as needed.
First, all types of legumes should be mixed together and thoroughly washed. Then, they need to be soaked in enough water overnight. In the morning, the water from the legumes is drained.
The soaked legumes are placed in a food processor and, adding a little water as needed, turned into a smooth puree. It is important to ensure that the consistency of the puree is not too runny.
The resulting legume puree is transferred to a deep dish. Salt, Kashmiri red chili powder, and finely chopped green chilies are added there, mixing thoroughly. A little water is added to obtain a mixture that can be easily spread onto a pan.
A non-stick pan is heated over medium heat. It is lightly sprayed with water for cleaning. Then, the heat is reduced and one half portion of the legume batter is placed in the center of the pan. The batter is carefully and evenly spread in a circle.
After this, the heat is increased and the edges of the pancake are brushed with a small amount of oil. A few drops of oil can also be added on top. When the bottom side of the pancake is well cooked and light golden, it is flipped. The other side is also fried over medium heat until done. The remaining batter is used to make all the other pancakes.
The finished Panchmel Dal Chillas are placed on a plate and served hot with green chutney, yogurt, or any preferred sauce. They can be eaten as breakfast, a light lunch, or an evening snack.