Description:
Spicy Kala Chana Besan Chilla With Taste Of Fresh Coconut.
Preparation:
1) Mix Kala Chana Besan, Sooji, Curd, Red Chilli Crush and Salt altogether.
2) Add water to make thick pouring consistency batter.
3) Keep aside for at least 1hrs.
4) Finely chop Cilantro and green chillies.
5)Thaw Deep Coconut Shredded IQF.
2) Add water to make thick pouring consistency batter.
3) Keep aside for at least 1hrs.
4) Finely chop Cilantro and green chillies.
5)Thaw Deep Coconut Shredded IQF.
Cooking:
1) Heat oil in a wok.
2) Add Mustard Seeds and Udad Dal.
3) When Mustard Seeds splutters and Udad Dal becomes brown, add Curry Leaves.
4) Add Deep Coconut Shredded IQF and stir.
5) Add Chopped Cilantro and Green Chilies and mix well.
6) Add Salt, Sugar, Lemon Juice and stir till mixture becomes little soft on low flame.
7) Remove from flame and keep it aside.
8) Heat non-stick frying pan on medium-low flame.
9) Spread little Oil and spread little batter on pan about the size of a chapati.
10) Smear a little Oil around the chilla and cook for a few seconds till the side gets light brown color.
11) Turn over to fry the other side.
12) Remove on a plate, spread thick layer of MM Masti Chutney first, then spread generous layer of Coconut mixture evenly.
13) Roll the chilla tightly.
14) Cut it into pieces & Lock it with toothpick.
2) Add Mustard Seeds and Udad Dal.
3) When Mustard Seeds splutters and Udad Dal becomes brown, add Curry Leaves.
4) Add Deep Coconut Shredded IQF and stir.
5) Add Chopped Cilantro and Green Chilies and mix well.
6) Add Salt, Sugar, Lemon Juice and stir till mixture becomes little soft on low flame.
7) Remove from flame and keep it aside.
8) Heat non-stick frying pan on medium-low flame.
9) Spread little Oil and spread little batter on pan about the size of a chapati.
10) Smear a little Oil around the chilla and cook for a few seconds till the side gets light brown color.
11) Turn over to fry the other side.
12) Remove on a plate, spread thick layer of MM Masti Chutney first, then spread generous layer of Coconut mixture evenly.
13) Roll the chilla tightly.
14) Cut it into pieces & Lock it with toothpick.
Serve For: 4 Persons
Total cooking time: 1hrs.30mins
Garnishing:
Serve hot with MM Mint Chutney or MM Masti Chutney.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Curry Leaves | 6 Leaves |
|
| Green Chilies | 3 Piece | |
| Coconut | 2.5 Cup | |
| Sugar | 2 Teaspoon |
|
| Oil | 2 Tablespoon |
|
| Yogurt ( Dahi ) | 2 Tablespoon |
|
| Black Gram Flour ( Kala Chana Besan ) | 2 Cup | |
| Lemon Juice | 1.5 Teaspoon |
|
| Split Matpe Beans ( Udad Dal ) | 1.5 Teaspoon | |
| Semolina ( Sooji ) | 1 Tablespoon | |
| Mustard Seeds | 0.5 Teaspoon | |
| Chopped Cilantro | 0.5 Cup |
|
| Red Chilli Crushed | 0.25 Teaspoon | |
| Salt | As Required to Taste |
|
| Mint Chutney | As Per Required | |
| Masti Chutney | As Per Required |
|
| Water | As Per Required |
|
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