Hey everyone welcome to my blog and hope you will definitely love this recipe. It does sound interesting though, let me tell you it tastes yum.
We all have tried different fillings with our chilla and dosa. So this time it’s a traditional recipe with a twist.
Nimona used here is dry version which I’ll be sharing with you. Quite simple and quick to make. Trust me with the taste. This is just delicious and wholesome. With one or two chilla you are going to be full and sorted for the day.
One can use frozen green peas also here, if you have fresh ones that’s going to be more flavourful.
Cooking nimona dry is a bit tricky so we don’t want to be in a hurry here. Once we have fried the green peas with ingredients we have to dry roast it again to bring the flavour out that’s it. I know you all can do this simple stuff to make the recipe taste just drooling.
So let’s see the ingredients required her
Nimona stuffed chilla
Ingredients for chilla
- 2 cups split moong dal
- 5 to 6 green chilli
- 2 inches ginger stick
- Some garlic leaves
- 2 cups rice flour
- 2 cups water or as per consistency
- Salt as per taste
- Half teaspoon baking soda
- Oil for applying
- 1 cup onions Chopped for sprinkling on chilla
- Half teaspoon hing
Ingredients for Nimona
- 1 tablespoon oil
- 4 to 5 garlic ( green leaves optional)
- 2 green chilli
- 1 tablespoon coriander leaves
- Half teaspoon hing
- Half teaspoon salt
- 1 cup green peas
- Half cup onions
Method to make Moong Dal Chilla
- Soak moong dal overnight, next morning wash the dal well
- In a blender add moong dal with ginger, green chilli, garlic greens and grind to a fine paste by adding water
- Remove it in a bowl, now add rice flour and adjust the water consistency we want it to a bit thick.
- Add salt, hing and baking soda let it rest let’s make the stuffing now.
Method for making Dry Nimona
- Take a kadhai pour oil let it heat, add garlic, green chilli and saute
- Add coriander leaves with onion fry this a bit
- Now add in green peas along with Salt and hing cook this on low flame for 5 minutes
- Let it cool down completely
- Grind it to a fine paste, remember we want it dry don’t add water here
- Remove it in a bowl
- In the same kadhai pour few drops of oil add the green peas mixture and fry on low flame till golden brown in colour, remove it on a plate.
- Let it cool down, now let’s assemble everything
Method to make chilla
- Place a nonstick tawa on heat take one ladle full of moong dal batter spread evenly on the tawa in circular form
- Sprinkle some Chopped onions and oil press it with the spoon so that it sticks to the batter
- Flip on the other side and cook
- Once both the sides are done keep a spoonful of dry nimona paste on the onion side of the chilla
- Fold it from both the sides and enjoy it when it’s hot with some coconut chutney.
- Hope you liked the recipe
- Until then keep exploring.
Purvanchl Tadka 