Directions

• 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.
• 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.
• Sprinkle the shredded paneer on top as garnishing.
• Repeat for the remaining batter to make 3 more chillas.
• Serve hot.