The thin and crispy moong dal and rice chilka is a protein rich, high fibre power packed breakfast recipe. My younger sister Jaya makes some amazing chilka and I have borrowed this recipe from her. It is indeed the Indian version of crape where the rice and dal is soaked overnight and then blended into a smooth batter to make light and thin crispy Chilkas. Chilka literally translates peel and since these crepes are as thin as a peel it is probably called so. Combine it with spicy green chilli and garlic chutney to experience the tantalizing taste  to kick start a perfect day.

Ingredients

Rice : 2 cups

Moong dal : 1 cup

Garlic : 4 pod

Ginger : 1 inch

Green chilli : 4

Whole cumin : 1 tsp

Salt

Oil

For the chutney

Green chilli : 8 to 10

Garlic : 15 pod

Salt : 1 tsp

Lemon juice : 1 tsp

Sugar : a pinch

Step 1

Wash and soak rice and dal overnight.

Step 2

For the chutney coarsely grind that green chilli, garlic, salt, sugar and oil into paste.

Step 3

In a mixer jar blend the soaked rice and dal, garlic, ginger, salt and water to make a smooth runny batter. Next add the cumin seeds and mix it all together.

Step 4

Heat a griddle or tawa and with the help of a ladle spread it like a crepe. Drizzle one tsp oil over it and let it cook until it is golden brown. Flip and cook from the other side too. 

Step 5

Serve it hot with the chutney of your choice.

Tip

One can also use paneer or vegetables as a stuffing to make it even more healthy and exotic.