Moong Dal Cheela with Vegetables

Instructions

1. 1

   Soak and Grind the Dal

   • Rinse the yellow moong dal under running water until the water runs clear. Soak it in 3 cups of water for at least 2 hours, or up to 4 hours.
   • Drain the water completely from the soaked dal. Transfer the dal to a high-speed blender along with the chopped ginger and green chilies.
   • Add about 1/2 cup of water and blend until you get a smooth, lump-free batter. Add the remaining 1/4 cup of water gradually, only if needed, to achieve a flowing, pancake-batter-like consistency. Do not make it too watery.
2. 2

   Prepare the Cheela Batter

   • Pour the batter into a large mixing bowl. Add the finely chopped onion, tomato, green bell pepper, grated carrot, turmeric powder, hing, and salt.
   • Stir in the chopped coriander leaves. Mix everything thoroughly until the vegetables and spices are evenly distributed in the batter.
   • Let the batter rest for 10-15 minutes. This helps the flavors meld together.
3. 3

   Cook the Cheelas

   • Heat a non-stick tawa or griddle over medium heat. Once hot, lightly grease it with about 1/4 tsp of oil.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa. Working quickly, spread it outwards in a circular motion to form a thin pancake, about 6-7 inches in diameter.
   • Drizzle about 1/2 tsp of oil around the edges and a little on top of the cheela.
   • Cook for 2-3 minutes on medium heat, or until the top surface looks cooked and the edges start to crisp up and lift from the pan.
   • Using a spatula, carefully flip the cheela. Cook the other side for another 1-2 minutes until it has golden-brown spots.
   • Fold the cheela in half and transfer it to a serving plate. Repeat the process with the remaining batter, greasing the pan lightly for each cheela.
4. 4

   Serve Hot

   • Serve the Moong Dal Cheelas immediately while they are warm and crisp.
   • They pair wonderfully with green mint-coriander chutney, tamarind chutney, or plain yogurt.