How to make some traditional chillas interesting? We can put them in between bread and can make sandwiches, but how about making toast? Crunchy from one side and soft yet crispy on the other side. If we look at the nutritional value, its a perfect meal in itself, wheat bread is the complex carb and mung dal is a lean protein – the best combination to control fat accumulation and provide energy to body. Plus its a good snacking option for tiffin box and kids will love them too. Lets see how to make it.
Whole wheat bread: 2 pieces
Mung dal: ½ cup (with skin)
Chilli-ginger paste: 1 tsp
Garlic: 1 pod (crushed)
Onions: 1 tbsp finely chopped
Fresh coriander leaves: 1 tbsp
Salt: as per taste
Oil: 1 tbsp
- Take the whole wheat bread and cut diagonally, so two breads make 4 triangle toasts.
- For dal batter, soak the dal in water for atleast 2 hours.
- Once soaked discard the excess water, and blend in the mixer till smooth paste.
- Now transfer in the bowl and add salt, chilli ginger paste, garlic paste, onions, fresh coriander leaves, and onions. Mix well.
- Add water if required and make to pouring consistency.
- Now on a hot non stick griddle pour a tbsp of batter and spread a little just enough that it can be spread evenly on bread diagonals.
- Now press the bread over the batter chilla when its not yet cooked completely, so that it will stick, now on a medium slow heat, roast on both the sides applying lil oil or butter.
- Repeat with other bread diagonals and make toasts.
- This will make a toast with one side crispy and one soft.
- Serve hot with coriander chutney or tomato ketchup.
Nutritional value: (per piece)
Energy: 83 cal
Carbs: 8 g
Protein: 1.7 g
Fat: 4 g