About the ingredients
Masoor Dal (Red Lentils): This recipe uses masoor dal, also known as split red lentils. These quick-cooking lentils have a mild, earthy flavor and become soft when soaked and blended, making them a perfect protein-rich base for chilla batter. Be sure to rinse and soak them in warm water for at least an hour or overnight for easier blending and better texture. You can also use yellow Mung dal in this recipe.
Protein Oats: Oats add body, fiber, and structure to the chilla, giving it a soft yet slightly crisp texture once cooked. You can also use regular rolled oats or Instant oats.
Baby Spinach: Fresh baby spinach adds vibrant green color, a mild, earthy taste, and soft texture to the chilla. Three big handfuls are blended directly into the batter, making this a great way to include more greens in your meal.
Ginger, Green Chili, and Cumin Seeds: Ginger and green chili add subtle heat and zing, while cumin seeds lend a warm, earthy aroma that enhances the savory flavor of the chilla. You can add more green chilies to make the chillas spicier.