Radish Moong Dal Chilas ( Iron Rich Recipe )
by Tarla Dalal
Added to 90 cookbooks
This recipe has been viewed 60793 times
A delicious recipe that makes use of radish leaves, whole moong and low-fat curd. Radish leaves are high in calcium, iron and carotenoids, while the moong adds enough protein and fibre into your meal. Eat them hot!
- Soak the moong dal in enough water overnight.
- Drain, add the green chillies and ¼ cup of water and blend in a mixer till smooth.
- Transfer the mixture to a bowl; add the curds, 1 cup of radish leaves, besan, asafoetida and salt, mix well.
- Divide the batter into 6 equal portions. Keep aside.
- Heat a non-stick tava (griddle) on a medium flame and grease it using ¼ tsp of oil.
- Pour a portion of the batter and spread it evenly using a ladle to make a thin circle of approx. 125 mm. (5”) in diameter.
- Divide the remaining 1/3 cup of radish leaves into 4 equal portions and keep aside.
- Spread a portion of radish leaves and sprinkle ½ tsp of sesame seeds evenly over it.
- Pour ¼ tsp of oil on the sides of each chila and cook on a medium flame till the chila turns crispy and brown spots appear.
- Turn over, cook on a medium flame for another minute and fold over to make a semi-circle or roll it up.
- Repeat with the remaining batter to make 5 more chilas.
- Serve hot.
Nutrient values (Abbrv) per chila
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