Wash Moong Dal and Quinoa for a couple of times, then soak into water for at least 2 hrs, I do this process the night before I a making Chillas.
Then, I drained the water and put them in a blending jar.
Next, except oil, add all the ingredients into a blending jar, add water little by little,( I usually start adding with ¼ cup of water) run the machine for a few seconds, then I add another ¼ cup of water and make a smooth, thick yet pourable batter.
To make the Chilla:
Keep water in a small bowl.
Heat a cast-iron pan over medium heat for 7 minutes. Sprinkle water, if the water evaporates immediately, your griddle is ready to use.
Pour 1 tsp of vegetable or sesame oil, spread the oil all over the pan with a clean piece of cloth.
Scoop a half cup of batter and place in the centre of the pan. After that, with the back of a round ladle swirl the batter to spread.
Over medium heat cook the first side for 1 minute, You will see the top side is getting dry.
Add chopped onion, chopped tomato on the top. Give a gentle press with the back of your spatula.
Drizzle a few drops of oil on the top and cook further 2 minutes.
Dip a metal spatula in the water, and this process will help to remove the Chilla from the pan.
Then flip and cook the other side for another 1 minute. Remove from heat.
Rub the pan with a damp cloth.
Repeat the process from step 3 to 10 to finish all the batter.
With this amount of batter, you can make 6 big or 8 medium Chillas.
The flipping process will be easy if you use a sharp edge metal spatula.
You can store the batter into a glass container with a lid up to a week. The only concern is the batter might get thick, so you need to add water to get the right consistency.
Adding cooked rice makes the chilla soft, but if you don’t want, you can skip the rice.