Moong dal and coriander cheela Recipe

Cooking Directions

• STEP 1.Soak moong dal in water for 2-3 hours, then drain the water.
• STEP 2.Blend the soaked moong dal with coriander leaves, green chilies, ginger, and salt to make a smooth batter.
• STEP 3.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a thin pancake.
• STEP 4.Drizzle some oil around the edges and cook on medium heat until the cheela turns golden brown.
• STEP 5.Flip the cheela and cook the other side until it is cooked through.
• STEP 6.Repeat the process with the remaining batter.
• STEP 7.Serve the moong dal and coriander cheela hot with chutney or yogurt.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to blend the batter to a smooth consistency for a perfect cheela.
• Adjust the quantity of green chilies according to your spice preference.
• You can add finely chopped onions, tomatoes, or grated cheese to the batter for variations.
• To make the cheela more nutritious, you can also add grated carrots or spinach to the batter.
• If you prefer a softer cheela, you can cover the pan with a lid while cooking.

Storage and Serving

• Moong dal and coriander cheela is best served hot.
• You can store the leftover batter in the refrigerator for up to 2 days.
• Reheat the cheela on a pan or in a microwave before serving.
• Serve the cheela with mint chutney, tamarind chutney, or yogurt for a delicious breakfast or snack.