Moong dal ‘cheela’ or ‘dosa’ is a thin, crisp savory crepe/pancake which is made with soaked and grounded green lentils. It is much healthier, easier and faster to prepare than your traditional south-indian dosa and is a breakfast option that is both filling and delicious. For me, it’s perfect to whip up on weekday mornings, when hubby is in a rush to leave home early for the day. This truly is the easiest yet one of the healthiest dishes to include in your household.
Give this recipe a go and enjoy!
Ingredients:
1-1.5 cup Moong dal chhilka or split green lentils
1 green chilly
a 1/2 inch piece of ginger, peeled
1 tsp roasted cumin powder
1 pinch asafoetida
Salt to taste
Method:
-Soak the lentils in sufficient water overnight (or at least for 4-5 hours).
-Next morning, drain off the water and blend the soaked lentils into a smooth paste in the mixer-grinder, along with the green chilly and ginger. Add as little water as possible while grinding (use water in which the lentils were soaked). Do not add any water afterwards!
-Add the salt to taste, asafoetida and the roasted cumin powder. Mix well!
-Place a non-stick skillet/frying pan on medium heat and wait till it gets hot. Sprinkle a few drops of oil on it and spread on the surface.
-Take a ladle-full of the batter and spread evenly with the back of a ladle. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
-When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the cheela using a flat spatula.
-Press the cheela lightly with the spatula all around. Cheela should be crisp and golden brown on both sides by now. Turn again if needed.
-Serve hot with filling of paneer bhurji (grated cottage cheese stir-fried with onion and spices) and coriander-mint chutney. Can also be served plain with coconut chutney, coriander-mint chutney or butter, without any filling.
Afoodiehousewife 