Vegetable Moong Dal Cheela
Ingredients (Serves 2)
For the Batter:
Yellow moong dal: 1/2 cup (soaked for 2 hours and drained)
Water: As required (to form the batter)
Green chili: 1, finely chopped (optional)
Ginger: 1/2 tsp, grated
Cumin seeds: 1/4 tsp
Salt: As per taste
For the Filling:
Onion: 1 small, finely diced
Tomato: 1 small, finely chopped
Carrot: 1 small, grated
Capsicum: 1 small, finely diced
Coriander leaves: 2 tbsp, chopped
For Cooking:
Olive oil or ghee: 1 tsp
Instructions:
1. Prepare the Batter
Blend the soaked moong dal with a little water to create a smooth paste.
Add chopped green chili, grated ginger, cumin seeds, and salt to the mixture. Stir well to achieve a thick, lump-free batter.
2. Mix the Vegetables
Fold in the onions, tomatoes, grated carrots, capsicum, and chopped coriander leaves into the batter. Combine thoroughly.
3. Cook the Cheelas
Heat a non-stick skillet or tawa and lightly grease it with olive oil or ghee.
Pour a ladleful of batter onto the skillet, spreading it evenly to form a thin pancake.
Cook for 2-3 minutes over medium heat until the edges begin to loosen. Flip and cook the other side for an additional 2 minutes or until golden.
4. Repeat the Process
Use the remaining batter to prepare more cheelas, following the same steps.
5. Serve
Serve warm alongside mint chutney, fresh tomato salsa, or a dollop of low-fat yogurt.