DAL CHILLA

Makes: 16

Sunflower oil, for cooking

Chutney of your choice, to serve

For the batter:

1 1/4 cups (300 mL) split yellow lentils (moong dal)

2 1/2 cups (600 mL) water

1 inch (2.5 cm) fresh root ginger, peeled and roughly chopped

1 small green chili Handful of cilantro leaves

1 tsp (5 mL) salt

1/4 cup (50 mL) semolina

For the topping:

1 large onion, finely chopped

1/4 tsp (1 mL) salt

1 green chili, finely chopped

1. To make the batter, soak the lentils in 1 cup (250 mL) of the measured water for about 1 hour, until they absorb it all.

2. Transfer the lentils to a blender and add the ginger, chili and cilantro, and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 1 1/2 cups (350 mL) measured water, mixing well.

3. To cook the chilla, heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 5-6-inch (13-15-cm) circle.

4. Top with 1 tbsp (15 mL) of the topping mixture and drizzle 1 tbsp of oil around the edges of the batter. Cook over medium heat for 2-3 minutes, until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes, until golden brown on both sides. Repeat to make 15 more.

5. Serve hot with the chutney of your choice.