Gluten-Free Moong Dal Cheela (Pancakes)

Ingredients

• 1 cup Moong dal (yellow lentils), soaked overnight
• 1 teaspoon Ginger, grated
• 1 teaspoon Green chilies, finely chopped
• 2 tablespoons Cilantro, chopped
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Salt
• 2 tablespoons Oil, for cooking

Instructions

1. 1Drain the 1 cup of moong dal (yellow lentils) that has been soaked overnight. Place the drained moong dal into a blender and blend until you have a smooth batter.
2. 2Add the 1 teaspoon of grated ginger, 1 teaspoon of finely chopped green chilies, 2 tablespoons of chopped cilantro, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of salt to the blender with the moong dal batter. Blend again briefly until all ingredients are well combined.
3. 3Place a 10-inch non-stick skillet over medium heat. Once the skillet is hot, add 1 teaspoon of the 2 tablespoons of oil and spread it evenly across the surface.
4. 4Pour about 1/4 cup of the moong dal batter onto the hot skillet. Immediately use the back of the ladle to spread the batter into a thin, even circle, about 6-8 inches in diameter.
5. 5Cook the cheela for 3-4 minutes on the first side, or until the edges start to look dry and the underside is golden brown. Carefully flip the cheela over using a spatula.
6. 6Add another 1 teaspoon of oil to the skillet around the edges of the cheela. Cook the second side for another 2-3 minutes, or until it is also golden brown and cooked through.
7. 7Repeat steps 4 through 6 with the remaining batter, adding 1 teaspoon of oil to the skillet for each new cheela, until all the batter is used. This should yield approximately 4 cheelas.
8. 8Serve the gluten-free moong dal cheelas hot, with chutney or yogurt if desired.

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