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Protein-Packed Chilla Premix (Also for Idlis)
Ingredients (for Premix)

Mixed Lentils (total ~1 cup):

Moong dal – ¼ cup
Masoor dal – ¼ cup
Urad dal – ¼ cup
Chana dal – ¼ cup

Flours:

Rice flour – ½ cup
Ragi (finger millet) flour – ½ cup
Gram flour (besan) – ½ cup
Corn flour – ¼ cup

Basic Spice Mix (1 tbsp each):

Kashmiri red chilli powder – 1 tbsp
Turmeric – 1 tbsp
Coriander powder – 1 tbsp
Black pepper powder – 1 tbsp
Garam masala – 1 tbsp
Kasuri methi (crushed fenugreek leaves) – 1 tbsp
Salt – 1 tbsp (adjust to taste)
Baking powder – 1 tbsp

Step-by-Step: Making the Premix

Wash & Dry the Lentils:
Rinse all the lentils thoroughly, then drain well. Spread them on a clean cloth or tray and let them dry completely (fan-drying works). There should be no moisture left.

Dry Roast the Lentils:
On low flame, dry roast the lentils in a pan for 8–10 minutes until you get a mild nutty aroma. Do not let them brown. Cool completely.

Grind into Fine Powder:
Grind the roasted lentils into a fine flour using a mixer/grinder. Sieve if needed to get a smooth texture.

Roast the Flours:
In the same pan, dry roast rice flour, ragi flour, gram flour, and corn flour on low flame for about 5 minutes, just until the raw smell goes away. Let cool.

Combine:
Mix the dal powder and roasted flours together. Add the basic spice mix (all spices, salt, and baking powder). Mix evenly.

Store:
Transfer to an airtight container and keep in the refrigerator.
Shelf life: 2–3 months.

How to Use the Premix
Quick Chilla (1–2 servings)

Premix: 1 cup

Water: ¾–1 cup (pouring batter consistency)

Optional add-ins: chopped onion, tomato, capsicum, grated carrot, green chilli, coriander, ginger

Method:

Take 1 cup premix in a bowl. Add water gradually to make a smooth, lump-free batter of pouring consistency. Let it rest for 5 minutes.

Heat a non-stick pan, grease lightly with oil. Pour a ladle of batter and spread in a circular shape.

Cook on medium flame for 2–3 minutes. Once the edges lift, flip and cook the other side for 1–2 minutes until golden.

Serve hot with chutney, curd, or pickle.