Masoor Dal Cheela (Red Lentil Crepes / Pancakes)

           Here are some delicious and nutritious Cheelas / Pancakes made out of masoor dal (red lentils), which are good for the elderly and also during pregnancy. I have added some dill leaves, coriander leaves and nigella seeds for some added flavour. They can be served with chutney, pickle, raita or any side dish.

          Masoor Dal is a powerhouse of proteins, iron and fibre. Hence these cheelas are healthy, low in fat and tasty too. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. So check out an easy step by step pictorial recipe to prepare them.

• 1 cup masoor dal (red lentils)
• 1" ginger
• 2 fresh red / green chilies
• handful of coriander leaves, finely chopped
• handful of dill leaves, finely chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/4 tsp. asafoetida
• 1 tsp. nigella seeds (kalonji)
• 1 tbsp. lime juice
• oil to shallow fry

          Soak the masoor dal in sufficient water overnight. Grind along with ginger, fresh chilies and some water till smooth.

          Add all the rest of the ingredients (except oil) and mix well. Adjust water accordingly. The batter should be 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 or pickles. 

                      Grind soaked dal with ginger, fresh chilies & some water till smooth.

                                  Add rest of the ingredients (except oil) and mix well. 

                                  Keep aside for 15-20 minutes.

                  Pour a ladleful of batter & spread into a circle with back of the ladle.
                  Drizzle some oil around the edges & over the cheela. Cook on both sides
                  till done.

                               Relish with any with any side dish, chutney or pickles.