Gluten-Free Moong Dal Cheela

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

Instructions

1. 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.
2. 2Add the 1/2 teaspoon of salt to the batter and stir to combine.
3. 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.
4. 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 6-8 inches in diameter.
5. 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.
6. 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.
7. 7Serve the cheelas hot.

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