Soak the lentils in 250ml (9fl oz) of the measured water for about ?1 hour, until they absorb it all.

Transfer the lentils to a blender and add the ginger, chilli, and coriander and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 350ml (12fl oz) measured water, mixing well.

Combine all the topping ingredients in a bowl.

Heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13–15-cm (5–6-inch) circle. Top with 1 tablespoon of the topping mixture and drizzle 1 tablespoon of oil around the edges of the batter. Cook over medium heat for 2–3 minutes, until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes, until golden brown on both sides. Repeat to make 15 more.

Serve hot with the chutney ?of your choice.

Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.