Taaza besan ka chilla for Dosa Mela!!

Hey Sri, your enthusiasm is rubbing off on me too!! Here's today's breakfast - a power protein punch - 'Besan ka chilla'.

It is a typically Rajasthani dish made with ground chana dal - the resultant flour is called besan - with mint chutney or dahi - just about anything tangy!

Tip: If you can try making 'kadalamaavu' or 'besan' at home - How?

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!

Ingredients:
Chana dal / Bengal gram - 2 cups
(Soak overnight)
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!!)

Method:
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.

4. Serve with molagapodi or jaggery or butter or ketchup!

I have added the kiddo version in my next post which is an entry for Holly's Blogging for babies event , and how I loved making it & - my children had already left for school - eating it!!

This is my lost count entry for Srivalli's Dosa Mela.