Method : Keep the whole gram and rice immersed in water for 4 to 5 hours [So you must decide around lunch time if you want to eat chilla with evening tea). Strain the water out and grind it to a fine paste. Mix the garlic, chilli powderm garam masala and salt. Heat a pan with one teaspoon (not tablespoon) oil. Spread three tablespoon batter on the pan. Cook on low heat and flip after 5 minutes. Heat this reverse side for 2 – 3 minutes. The idea is to endow both sides with a golden colour as well as make it crispy. Repeat to get your quota of four chilLas. The dish is a evening tea item and is ready to eat. You can eat it with coriander leaf chutney or sweet and sour tomato chutney. People are ambivalent about this including Siddharth. Since it also requires planning it is not often made. But it packs a punch of nutrition.
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