- Wash and soak the moong dal in warm water for around 2 hours. - Grind the dal, green chili and ginger to a smooth paste. Add water if required. - Add salt and chopped coriander - Add water to make the batter of a thick pouring consistency (as you would do for dosas / pancakes). Mix well
- Heat a tawa / pan, and lightly grease it with oil - Pour around 2 ladles of the batter and spread it in a circle, moving from the center to the outer edges in a circular format - Pour a teaspoon of oil along the sides, and let it cook on medium heat. Lift the side slightly to check if the color has changed - Flip and cook on the other side, adding oil on the sides - Take care not to cook it on slow heat or else the cheela will become too crusty. Similarly if the heat is high, the cheela will change color too soon and it will remain uncooked inside - Serve hot.
35
years old
India
Dietitian/ Nutritionist
Masters of Science -Dietetics and Food Service Management
Institute of Hotel Management, Catering and Nutrition, Pusa, New Delhi
Contact No.- +91 9717565279
To enjoy the glow of good health, you must exercise.