Soak the yellow moong dal and Urad dal together for 2 hours.
Grind into a fine paste by adding 1.5 cups of water.
Make sure to use the water which is used for soaking.
It has all the nutrition of the lentils in it.
The batter should be of thick pouring consistency.
Heat frying pan, crackle the cumin seeds and add the sliced onions.
Saute on medium heat till the onion changes colour.
Add the sauteed onions, chopped spinach, chopped green chillies (optional), turmeric powder and salt to the lentil batter.
Heat the non stick griddle on medium heat, spread 1 ladle full of batter on the griddle.
Put about a tsp of oil around spread batter.
Let it cook on medium heat.
After about half a minute, flip it over.
You will notice that one side has become golden brown.
Cook until both sides have a golden brown colour.
You might like the chilla to be crisp, so you can let it cook a little more on low heat till you get the required texture.
Alternatively you can add finely chopped raw cabbage, chopped mint leaves and raw grated carrots to make tasty chillas.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.