Roast chana dal / Bengal gram in the m/w or in a kadai till it aroma is released. We just want it a little roasted not pink and brown!! Cool by spreading on a cloth till it comes to room temperature. Get it ground ‘mota’ i.e., ‘coarse’ – not fine either at the ‘chakki’ or in your mixer – that is a little boring! The mota pisa besan is tastier – it will not turn lumpy or sticky when you add water to it. It is easy to beat or mix!! Just try it once – you will never ever look at shop bought besan! I also find that besan made at home forms a thicker crunchier covering for ‘vada’ as with ‘pav’ or for ‘bonda’ and ‘bajji’ – veg. fritters (I make them only about twice or thrice a year to my daughter’s irritation!!)
Mine is a little different in the sense that I soaked chana dal (Bengal gram) at night and ground it this morning to make a batter for the ‘chillas’. Add a tbsp. of grated coconut or chopped onions or ginger – endless possibilities. Mine is plain with just salt, a little chilli powder and a tsp. of hot oil. I did not have the time nor the ingredients for the ‘Chowpatty dosa’ (Besan chillah with filling). There’s some batter left, maybe I can do it tomorrow!
Recipe: Chana dal ka chila
Chana dal / Bengal gram – 2 cups
Ginger, coconut, chopped onions – a tbsp. each (The veg. are optional)
Salt – to taste
Oil – 1 tsp. to add to the batter and as required for the dosas
Oregano – 1tsp. (Can’t help it!!)
1. Drain, wash and soak the chana dal with the optional things to a smooth paste adding just enough water. Add oil and more water and whisk till smooth as dosa batter.
Kiddy version – see here! When I saw this event – it gave me so much pleasure – I turned nostalgic remembering the way I used to make the food look cute and enticing for my children when they were small (sighhhh!). I don’t need to do that any longer but sometimes I do it for my son who still is fussy about some foods!! The kiddy version may be used for adults also 🙂
Adult version – scroll down!
2. Pour a ladle of batter in the centre of a heated non-stick pan, flatten it outwards in circles, and pour 1/4 tsp. of oil round the outer edge of the dosa.
3. Roast on one side. Flip and roast the other side till browned evenly.