½ cup yellow moong dal (split yellow gram) flour
½ tsp ginger-garlic (adrak-lehsun)
A pinch of asafoetida (hing)
¼ tsp sugar
Salt to taste
1. Combine moong dal flour, ginger-garlic paste, asafoetida, sugar and salt and add enough water to make a thick batter. Add fruit salt and mix gently.
2. Heat a non-stick tava (griddle), pour a ladleful of 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.
3. Sprinkle the shredded paneer on top as garnishing.
4. Repeat for the remaining batter to make 3 more chillas.
5. Serve hot.