Fluffy Moong Dal Cheela
#boxweek16
I am a big fan of these fluffy moong dal Cheela. Yes, super soft, fluffy and full of protein.You can have them as breakfast, at lunch or at dinner. I usually prefer them at dinner as they are light and easy on gut and easy to digest. You can add any vegetable and can make according to your choice. I like them simple only with tomatoes.
Do try it , I am sure you're gonna love it.
Happy Cooking and keep sharing food love
Fluffy Moong Dal Cheela
#boxweek16
I am a big fan of these fluffy moong dal Cheela. Yes, super soft, fluffy and full of protein.You can have them as breakfast, at lunch or at dinner. I usually prefer them at dinner as they are light and easy on gut and easy to digest. You can add any vegetable and can make according to your choice. I like them simple only with tomatoes.
Do try it , I am sure you're gonna love it.
Happy Cooking and keep sharing food love
Cooking Instructions
- 1
Wash and soak moong dal for 4 hours.
- 2
Drain water and grind the moong dal in a mixer grinder along with ginger, garlic, green chillies, fennel seeds, cumin seeds, Coriander seeds, fenugreek seeds and asafoetida.
- 3
Make a smooth paste while adding water as required.
- 4
Pour the batter in a mixing bowl and whisk it very well till it becomes light.Test by dropping a marble size batter in water. if it floats the batter is light.
- 5
To this batter add baking powder, salt and chopped tomatoes. Mix everything well altogether.
- 6
Place a cast iron tawa. Heat it. Now pour a ladel full of batter and spread evenly and a little thick. Drizzle oil from sides. Let it cook covered for a minute. Once the upper layer is dried, flip the cheela and let it cook on the other side.
- 7
Once done, serve hot with chutney of your choice. I like it with green aam Pudina Chutney.
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