Low calorie, rich in protein healthy breakfast choice. This diabetic friendly chilla can be served with low fat curd or pudina chatni.
½ cup yellow moong dal (split yellow gram) flour | ½ tsp ginger-garlic (adrak-lehsun) | A pinch of heeng (asafoetida) | ¼ tsp sugar | ½ tsp fruit salt | 1 tsp Leonardo Olive Oil-Just Lite | salt to taste
To Be Mixed Into a Topping
¼ cup crumbled low fat paneer (cottage cheese), 2 tbsp chopped coriander (dhania). ¼ tsp chaat masala, 2 tsp Leonardo Just Lite Olive oil for cooking.
Combine the moong dal flour, ginger-green chilli paste, heeng, sugar and salt and add enough water to make a thick batter. Add the fruit salt and mix gently.
Heat a non-stick tava (griddle), pour a ladleful of the batter on the tava and spread it evenly to make a thin pancake (approx. 5” diameter). Sprinkle a little topping mixture and cook on both sides over a medium flame, using oil. Repeat for the remaining batter to make 3 more chilas. Serve hot.
Nutrition facts (per piece or 50gm)
Energy (Kcal) 55 cal
Fat 3.2g
Carbohydrate 4.6g
Protein 1.9g
Fiber 0.7g
Low calorie, rich in protein healthy breakfast choice. This diabetic friendly chilla can be served with low fat curd or pudina chatni.
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