A delicious, wholesome, and naturally gluten-free— packed with protein, fiber, and the goodness of vegetables. Ideal for breakfast, lunch, or a light dinner.

Ingredients (Serves 2–3)

• 1 cup chana dal (split Bengal gram), soaked for 4-6hours
• ¼ cup zucchini, grated or bottle gourd (Lauki)
• 1 green chili (optional)
• 1-inch piece of fresh ginger
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• Salt to taste
• 1 small onion, finely chopped
• 2 tbsp fresh coriander leaves, chopped
• Water as needed to make the batter
• Oil or ghee for cooking

Direction:

• Prep the Dal: Rinse and soak the chana dal for 4-6 hours. Drain the water before grinding.
• Make the Batter: Blend-soaked dal with ginger, green chili, cumin, turmeric, and salt using a little water. The batter should be thick but spreadable.
• Add Veggies: Mix in chopped onion, grated zucchini or bottle gourd, and coriander leaves.
• Cook the Chilla: Heat a non-stick pan or tawa. Grease lightly with oil or ghee. Pour a ladleful of batter and spread gently like a pancake.
• Flip & Cook: Cook on medium flame till the bottom turns golden. Flip and cook the other side till done.
• Serve Hot: Pair with mint chutney, yogurt, or a side of fresh salad.