Sprouted black gram and soya chilla

Step 1

Instructions: . Prepare the Batter: Soak the soya granules in warm water for about minutes. Strain and keep aside. In a blender, combine the sprouted Bengal gram dal with ginger paste soaked soya granules  and a little water to form a smooth batter.The consistency should be similar to that of pancake batter.   . In a bowl, add the blended dal mixture, and chopped green bell pepper. Mix well. If the batter is too thick, add a bit more water to reach the desired consistency. Season with salt and any optional spices you prefer. .. Heat the Pan:    Heat a non-stick skillet or tawa over medium heat. Brush little oil and spread it evenly across the surface. . Cook the Chilla:    - Pour a ladleful of the batter onto the hot skillet and spread it out gently to form a round shape, about - inches in diameter.    -  Cook for about - minutes or until the edges start to lift and the bottom is golden brown.    - Flip the chilla and cook the other side for another - minutes until golden and cooked through. . Serve:    - Once cooked, remove the chilla from the skillet and keep it warm. Repeat the process with the remaining batter, adding more oil as needed.    - Serve hot with chutney, yogurt, or your favorite dip. Tips: - You can add chopped onions, tomatoes, or other vegetables to the batter for extra flavor and nutrition. - Adjust the spices according to your taste preference. Enjoy your nutritious and flavorful chilla!