Ragi-Moong Chilla Tacos with Avocado & Mint Yogurt

Name: Ragi-Moong Chilla Tacos with Avocado & Mint Yogurt
Prep time: 20 min
Yield: 2 servings
Ingredients: 1/2 cup ragi flour; - 1/4 cup split moong dal, soaked for 2 hours and ground coarsely; - 1 small onion, finely chopped; - 1 green chilli, finely chopped; - 1/2 inch ginger, grated; - 2 tbsp coriander leaves, chopped; - Salt to taste; - Water, as needed; - 1 tsp oil for cooking; - 1 avocado, sliced; - 1/2 cup curd; - 2 tbsp mint leaves, finely chopped; - Juice of half a lemon

A finger-millet pancake folded taco-style, filled with a cooling yogurt dip and fresh avocado. Chillas are a common answer to the question of what to make for breakfast when there isn't much time, and this version borrows the taco format to make them easier to eat on the move. Ragi and moong dal are paired deliberately here, since their amino acid profiles complement each other rather well. Nutritional Benefits: Ragi is one of the richest plant sources of calcium and also supplies iron and fibre. Moong dal rounds out the amino acid profile for a more complete protein, and avocado adds monounsaturated fat along with potassium and vitamin E.

20 min 2 servings 773 kcal

773 kcal

Calories

26.1 g

Protein

101.6 g

Carbs

32.4 g

Fat

Ingredients

•1/2 cup ragi flour
•- 1/4 cup split moong dal, soaked for 2 hours and ground coarsely
•- 1 small onion, finely chopped
•- 1 green chilli, finely chopped
•- 1/2 inch ginger, grated
•- 2 tbsp coriander leaves, chopped
•- Salt to taste
•- Water, as needed
•- 1 tsp oil for cooking
•- 1 avocado, sliced
•- 1/2 cup curd
•- 2 tbsp mint leaves, finely chopped
•- Juice of half a lemon

Method

1
Combine the ragi flour, ground moong dal, onion, green chilli, ginger, coriander and salt in a bowl.
2
2. Add water gradually to form a batter of pouring consistency. Rest for 10 minutes.
3
3. Heat a tawa and spread a ladle of batter into a thin, small round. Drizzle a little oil around the edges and cook on both sides until crisp.
4
4. For the dip, whisk the curd with mint leaves and lemon juice.
5
5. Fold each chilla in half like a taco shell, fill with avocado slices, and drizzle with the mint yogurt.
6
6. Serve immediately while the chillas are still warm.
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Summary:
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Folded like a taco and filled with avocado and mint yogurt, this chilla works as well for a packed breakfast as it does at the table. The calcium from the ragi and the healthy fats from the avocado make it a reasonable stand-in for a more elaborate cooked breakfast.

Tacos