This is a recipe for a moong dal chilla or mung bean crepe with a different topping. The basic recipe for the moong dal chilla or crepe can be found here in my earlier post. And this time, I have a different topping to go over the chilla - a mix of fenugreek or kasuri methi leaves with sautéed onions and cabbage.
Ingredients (for 4 chilla)
Onion - 1, medium
Cabbage - 3/4 cup
Fenugreek / Kasuri methi leaves - 1 tbsp
Salt to taste
Add the fenugreek leaves to the moong dal chilla batter and keep aside. Finely chop the onion and cabbage and lightly sauté it. Keep the onion and cabbage crisp do not let it soften. Sprinkle some salt on it and mix it.
Heat a griddle and pour a ladleful of batter and spread it into a round shape. Quickly, spread some of the cabbage and onion mix and press down with a spatula. Flip over to cook both sides.
Serve the hot chilla with some chutney.