#rainbowweek6 Hariyali Cheela with Apricot sauce

Name: #rainbowweek6 Hariyali Cheela with Apricot sauce
Total time: 1800 s
Yield: person 4 servings
Cuisine: Indian
Ingredients: For Cheela( Pancakes; 1 Cup Split Green Gram dal; 1/4 Cup Rice; 2 Green Chillies; 1 teaspoon -Cumin Seeds; 1 Tablespoon Lemon Juice; 5 Garlic Cloves; to taste Salt; For Topping Paneer mixture; 1/2 cup chopped tomatoes; 1/4 cup chopped onion; 1/2 cup Cottage cheese; 1/4 teaspoon Chat masala; to taste Salt; 1/4 teaspoon - Red Chilli Powder; For Apricot Chutney; 100 gram Dry Apricot; to taste Salt; 1 teaspoon Chilli Flakes; 1 teaspoon Cumin Seeds; 2 Tablespoon Lemon Juice; 1 1/2 teaspoon Red Chilli Powder; 1 teaspoon Jaggery Powder; 1/2 Cup Water; 1 pinch Dry Ginger Powder; 2 Tablespoon Oil; 2 Tablespoon Chopped Green Coriander

Ritu Duggal @cook_9194091

Sikar (Rajasthan)

#rainbowweek6

Ritu Duggal @cook_9194091

Saved

Ingredients

30 minutes

person 4 servings

For Cheela( Pancakes
1 CupSplit Green Gram dal
1/4 CupRice
2Green Chillies
1 teaspoon-Cumin Seeds
1 TablespoonLemon Juice
5Garlic Cloves
to tasteSalt
For Topping Paneer mixture
1/2 cupchopped tomatoes
1/4 cupchopped onion
1/2 cupCottage cheese
1/4 teaspoonChat masala
to tasteSalt
1/4 teaspoon- Red Chilli Powder
For Apricot Chutney
100 gramDry Apricot
to tasteSalt
1 teaspoonChilli Flakes
1 teaspoonCumin Seeds
2 TablespoonLemon Juice
1 1/2 teaspoonRed Chilli Powder
1 teaspoonJaggery Powder
1/2 CupWater
1 pinchDry Ginger Powder
2 TablespoonOil
2 TablespoonChopped Green Coriander

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Steps

30 minutes

1

For Apricot Chutney
Soak Apricot in the water for 4 to 5 hours or boil Apricot in 2 cups of water for 30 minutes on low flame.
2

When it cools,Take out it's seeds and blend it in a mixer.
3

Now put pan on medium flame, add oil to it
4

When oil becomes hot add cumin seeds.When cumin seeds are light brown in colour,now add chilli flakes and after 15 seconds add Apricot puree.
5

Then reduce the flame of the gas.Now add red chilli powder, roasted cumin powder, salt, jaggery powder and water.
6

When the chutney starts to thicken. now add dry ginger powder.(Keep in mind that chutney will get thick after cooling.)
7

When the chutney is fully formed, put lemon juice in it and close the gas.
Chutney is ready.
8

Wash and soak the Split Green Gram dal for 4 hours.
9

Once soaked, Wash Rice and using a grinder, coarsely grind the moong dal and other ingredients with a very little water to make a thick batter.
10

Keep the tawa on the gas.
Now with the help of a spoon, put the batter on the Tawa and make Cheela.
11

Keep it on the medium flame when it gets light brown on one side.
12

Apply a teaspoon Apricot chutney on the Chella (pancake)
13

Meanwhile, Mix onion, tomatoes, Cottage cheese chat masala, salt and keep aside.
14

Now add cottage cheese masala on the top of the Chella (pancake).
15

And sprinkle Red chilli powder and salt on the top.
When it's crispy from a bottom side. remove it from the Tawa.The Moong Dal chella is ready.
16

Note :
1.you can use veggies of your choice.
2.Add water if you need, the solution is to be made neither too thick nor too thin.