Tadka Dal Cheela

Name: Tadka Dal Cheela
Cuisine: American
Ingredients: 2 tbsp. chana dal (Bengal gram); 2 tbsp. masoor dal (red lentils); 2 tbsp. moong dal (split green gram); 2 tbsp. urad dal (split black gram); 2 tbsp. tuvar dal (Pigeon pea lentil); 1 tsp. ghee + 1 tsp. oil; 1/2 tsp. cumin seeds; pinch asafoetida; 1 " ginger, grated; 2 green chilies, chopped; handful coriander leaves, finely chopped; to taste salt; 1/2 tsp. red chili flakes (opt); 1/2 tsp. turmeric powder; 1/2 tsp. cumin powder; 1/2 tsp. coriander powder; oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Bandhan - Some protein rich breakfast is an ideal way to start your day. So why not with some cheelas (crepes / pancakes)? Give a twist to the usual recipe by adding a tadka (tempering) to the batter in order to give a completely different flavour.

These cheelas are healthy, low in fat and good for diabetics. Besides breakfast, they can also be had for lunch / dinner. Enjoy them with chutney, yoghurt, pickles or any side dish.

Bethica Das @kitchen_flavours

Sharjah (UAE)

These cheelas are healthy, low in fat and good for diabetics. Besides breakfast, they can also be had for lunch / dinner. Enjoy them with chutney, yoghurt, pickles or any side dish.

Saved

Ingredients

2 tbsp.chana dal (Bengal gram)
2 tbsp.masoor dal (red lentils)
2 tbsp.moong dal (split green gram)
2 tbsp.urad dal (split black gram)
2 tbsp.tuvar dal (Pigeon pea lentil)
1 tsp.ghee + 1 tsp. oil
1/2 tsp.cumin seeds
pinchasafoetida
1" ginger, grated
2green chilies, chopped
handfulcoriander leaves, finely chopped
to tastesalt
1/2 tsp.red chili flakes (opt)
1/2 tsp.turmeric powder
1/2 tsp.cumin powder
1/2 tsp.coriander powder
oil to shallow fry

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Steps

1

Soak the dals in sufficient water overnight. Grind with required quantity of water till smooth. Heat ghee and oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and green chilies. Fry for a minute and switch off the flame. Pour this tempering over the ground dal batter. Add rest of the dry spices (except oil)
2

And coriander leaves. Mix well.
3

Mix well and keep aside for some time.
4

Pour a ladleful of the batter on a hot tawa and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.
5

Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate.
6

Relish with any with any side dish, chutney, yoghurt or pickles.