Moong Dal Cheela

Ingredients

• 🥣1 cup yellow split lentils (moong dal)
• 🍚¼ cup rice flour
• 🫚½ inch ginger
• 🌶️1 green chili
• 🧅¼ cup finely chopped onion
• 🌿2 tbsp finely chopped cilantro
• 🌿½ tsp cumin seeds
• 🧡¼ tsp turmeric powder
• 🧂¼ tsp asafoetida (hing)
• 🧂1 tsp salt
• 🧈2 tbsp oil or ghee for cooking

Method

1. 1Wash and soak the moong dal in water for at least 3-4 hours or overnight. Drain the water completely before grinding.
2. 2Blend the soaked moong dal with ginger, green chili, and a little water to form a smooth, thick batter. Transfer to a bowl.
3. 3Add rice flour, chopped onion, cilantro, cumin seeds, turmeric powder, asafoetida, and salt to the batter. Mix well, adding a little water if needed to achieve a pourable consistency similar to pancake batter.
4. 4Heat a non-stick griddle or tawa over medium heat. Lightly grease it with oil or ghee.
5. 5Pour a ladleful of batter onto the hot griddle and spread it evenly in a circular motion to form a thin cheela.
6. 6Drizzle a few drops of oil or ghee around the edges and cook until the bottom turns golden brown and the edges start to lift.
7. 7Flip the cheela and cook the other side until golden brown and cooked through.
8. 8Serve hot with green chutney, pickle, or yogurt.