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 or as a lunch box meal too. Enjoy them with chutney, yoghurt, pickles or any side dish. So check for an easy step by step method with pictures to prepare them.
- 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 of asafoetida
- 1" ginger, grated
- 2 green chilies, chopped
- handful of coriander leaves, finely chopped
- salt to taste
- 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
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) and coriander leaves. Mix well.
Adjust water accordingly. The batter should be of of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.
Heat a non-stick tawa / griddle and drizzle some oil. Sprinkle some water and after it sizzles off, wipe dry with a kitchen towel.
Now pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.
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.
Prepare similar cheelas with the remaining batter and relish with any with any side dish, chutney, yoghurt or pickles.
Pour the tempering over the dal batter and add rest of the ingredients,
including coriander leaves.
Mix well and keep aside for some time.
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.
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.
Relish with any with any side dish, chutney, yoghurt or pickles.