Mung and Moth Chilla

Ingredients

• 1/4 cup (dry), about ½ cup after soaking Mung beans (soaked)
• 1/4 cup (dry), about ½ cup after soaking Moth beans (soaked)
• 1 small Tomato
• 1 medium Onion
• 5 cloves Garlic
• 1 inch piece Ginger
• 1 handful Coriander leaves
• 1 pinch Asafoetida powder
• 1/2 tsp Salt
• as needed for grinding Water
• for garnish Grated carrot

Steps

1. Wash and soak mung and moth beans overnight. Drain and measure about 1 cup soaked beans.
2. Grind beans with tomato, onion, garlic, ginger, coriander, asafoetida, and salt. Add water as needed for a smooth, thick dropping consistency.
3. Heat a nonstick pan. Pour batter to form a chilla and spread gently. Garnish with grated carrot while the top surface is still wet. Cook on both sides until golden brown.
4. Variation: try making it in an appam pan or make sandwich or waffle.