Urid Dal Chilla

Process

1. Preparation
   1. Soak the urid dal overnight, drain thoroughly.
   2. Toast the whole spices. Dry-roast the cumin seeds and ajwain over medium heat until fragrant, about 30–60 seconds. Remove from the pan.
2. Blend the batter base. Blend the drained urid dal, chilli, ginger, pepper and water to a smooth, thick paste.
3. Mix the batter. Stir in all of the ingredients including the batter base and toasted spices
4. Rest for 10–15 minutes to allow the semolina to hydrate.
5. Adjust the consistency. Add some or all of the remaining 30 ml water as needed. The batter should be thick but readily spreadable—not runny.
6. Cook the chilla. Heat a non-stick pan over medium to medium-high heat. Use the 5 ml rapeseed oil across the batch. Spoon in batter and spread it into a moderately thin round.
7. Cook until the underside is well browned and the top has mostly set, then flip and cook the second side until browned and cooked through.
8. Aim for good browning and crisp edges while keeping the centre tender.