moong daal cheela ( split mung lentil pancake)
Moongdaal is one of the healthiest lentils...my mother cooks moongdaal cheela which is my most favourite breakfast because it is healty, full of flavors and good for weight management...let's learn how to cook it...
Cooking Time
20min
Prep Time
120 min
Serves
4
Ingredients
Main Section
Moong Dal
1
cup
carrot
2
unit/count
Grated
capsicum
1
unit/count
cottage cheese
1/2
cup
Grated
coriander leaves
2
tbsp
Finely chopped
onions
1
unit/count
Finely chopped
Chaat masala
1/4
tsp
green chillies
3to4
unit/count
ginger garlic paste
1/2
tsp
turmeric
1/2
tsp
baking soda
1
pinch
vegetable oil
3
tbsp
wheat flour
1
tbsp
Step 1
Rinse and soak moongdaal for 2 hours it will become double in size. . You can take yellow moong daal or husk split moongdaal...
Step 2
Add the drained moong dal , some green chillies and ginger garlic paste and ¼ cup of water in a grinder or blender jar. Grind or blend to a fine and smooth batter.
Step 3
Now add 1/2 tap turmeric powder, red chili powder, pinch of asafoetida and salt as per your taste.. and add 1 tbsp wheat flour.
Mix everything well.. and let it rest for 15 minutes
Step 4
Let's prepare stuffing ...mix all the chopped and grated ingredients....like carrot , onion, capsicum, paneer, coriander leaves, green chilies, chaat masala , red chilli salt as per your taste..
Step 5
After 15 minutes just add pinch of baking soda in the batter and heat the pan.
Step 6
Add a scoopful of batter on the center of the pan.Rotate the batter with the back of spatula giving a round and even shape
Step 7
Cook it on the medium flame drizzle a bit of oil at the sides and on top of the cheela. Spread the oil evenly with a spoon on the top of the cooked cheela.
Step 8
Now flip the cheela and cook it well....after a minute flip it back and spread the stuffing over it.and make a loose roll of cheela...
Step 9
Transfer this on the dish and Serve the Moong Dal Cheela hot or warm with tomato ketchup or chutney.
