Gluten-Free Moong Dal Cheela
Savory pancakes made from moong dal (yellow lentils), a protein-rich and gluten-free snack.
Ingredients
- 1 cup Moong dal, soaked
- 1 teaspoon Ginger, grated
- 1 teaspoon Green chilies, chopped
- 2 tablespoons Cilantro, chopped
- 1/2 teaspoon Salt
- 1 tablespoon Oil, for cooking
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a blender, combine the 1 cup of moong dal (soaked), 1 teaspoon of ginger (grated), 1 teaspoon of green chilies (chopped), and 2 tablespoons of cilantro (chopped). Blend until you have a smooth batter.
- 2Add the 1/2 teaspoon of salt to the batter and stir to combine.
- 3Place a non-stick tawa or skillet on the stove over medium heat. Allow it to heat for 2-3 minutes. Lightly grease the tawa with 1/2 teaspoon of the 1 tablespoon of oil.
- 4Pour about 1/4 cup of batter onto the hot tawa. Use the back of your ladle to spread the batter in a thin, even circle, about 15.24-20.32 cm in diameter.
- 5Cook the cheela for 3-4 minutes on the first side, until the edges look dry and the surface starts to bubble. Carefully flip the cheela over. Cook for another 2-3 minutes on the second side, until golden brown.
- 6Repeat steps 4 and 5 with the remaining batter, using the rest of the 1 tablespoon of oil to lightly grease the tawa between each cheela. You should have about 4 cheelas.
- 7Serve the cheelas hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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