Moong Dal Cheela
- Moong dal - 1 cup ((yellow without skin) )
- Salt - to taste
- Asafoetida ( Hing ) - A pinch
- Oil / Ghee - For roasting
- Green Chillis - (optional) 1 roughly chopped
- Coriander ( Cilantro / Dhaniya ) leaves - 1 tbsp. (optional)
- Tomatoes - 1 finely chopped (optional)
- Paneer ( Cottage Cheese ) - 1/2 cup grated
- Water - 1/2 cup
- In a large bowl add moong dal and wash, changing water several times until the water appears clear and then soak it in 4 cups of water for 2 to 3 hours or until fully soaked.
- Once dal is soaked drain all the water out and wash few times. In the blender add the dal and ½ cup of water and grind it into a smooth batter of flowing consistency. I prefer to add coriander leaves and a green chilli while grinding for that additional flavour.
- Transfer the batter in the bowl. Add asafoetida and water to the batter and mix. The consistency of the batter should be like thin pancake batter. If the batter looks thick you may add little more water.
- Heat a tawa(flat iron skillet) and grease it. The tawa should not be too hot else the cheela will spread evenly and break.
- Spread a ladle full of batter to a thin disc. Drizzle a little oil and cook on medium heat till the underside is done. Carefully flip over, drizzle a little oil and cook till both sides are golden brown and have reached the desired crispness.
- Serve with green chutney, tomato chutney or tomato ketchup.
- You can sprinkle the cheela a mix of finely chopped tomatoes and grated paneer and fold it over to a half moon shape for making it tastier and more filling (The more filling the cheelas are, lesser the number you have to make 😀 )
- Before you start making next cheela turn the heat down and griddle should be wiping clean. With the spatula scratch and remove any leftover batter from the previous cheela.
- Take a paper towel and wet it, squeeze all the water out then with the wet towel rub all over the surface of the tawa to clean it, and that will cool the griddle slightly.This ensures that next cheela will spread evenly and will not break because the tawa is too hot.
- Moong dal will take less time to soak if you soak it in hot water or you add a pinch of baking soda to the soaking water.