Cheelas are my favorite for a lazy weekend breakfast or brunch. They taste great and are quite filling. On top of that moong dal cheela are pretty nutrious too. For best experience serve them with Green Mint Coriander Chutney.

Ingredients

Method

1. Soak moong dal for at least a couple of hours.



2. Grind the soaked dal fine with minimum water.



3. Chop all the vegetables finely.
4. Mix vegetables, salt, red chilli powder, asafoetida, achaar masala and mint powder to the ground dal.



5. Add besan. This is to give better taste to the cheelas. Also if the mixture is too runny, besan thickens it.



6. Mix it properly. The consistency should be such that it spreads easily on the griddle.



7. Heat a large nonstick pan. Coat the pan with a few drops of oil.
8. Pour a spoonful of batter in the middle of the pan and spread it with the help of the ladle. It will not be extremely thin because of the vegetables and that’s okay. Keep the heat on medium.



9. Add a few more drops of oil on top and on the sides for it to cook. Check to see if the bottom is a little brown. If done, flip the cheela. Add a few more drops of oil and cook this side also. Keep pressing it with spatula for even browning.



10. Remove from the pan when it is evenly cooked on both sides.
11. Serve Moong Dal Cheela hot with tomato ketchup or Green Mint Chutney.

Notes:

1. Please do not blend the vegetables because that will remove the crunch from the cheela.
2. I like the Cheelas crisp. Use spatula to press it while cooking to make it crispier. You may also need a little more oil.
3. Feel free to replace and add any vegetables of your choice.
4. These can be made ahead of time but heat them in pan before serving.

Summary

Recipe Name

Moong Dal Cheela

Author Name

Ruchi Garg

Published On

2015-12-07

Total Time

40M

Average Rating

5 Based on 3 Review(s)