What better way to start your day than with these yummy and healthy Cheelas made with whole moong dal. An absolutely lovely weekend breaky with some onion-tomato chutney and red chili pickle. What more do you want? It keeps you satiated till lunch time. I also added some fresh grated coconut, fresh chopped mint and some basic spices for some added flavour.
Moong Dal (Green Gram Lentils) is a powerhouse of proteins, iron and fibre. Hence these cheelas are not only healthy, but low in fat, nutritious and yummy too.
Besides breakfast, they can also be served for lunch / dinner or as a lunch box meal too. This is a much preferred crepe anytime of the day at my place.
- 1 cup whole moong dal, soaked overnight
- 1" ginger
- 2-3 green chilies
- 2 garlic cloves
- salt to taste
- 1 tsp. red chili powder
- 1/2 tsp; turmeric powder
- 2 tbsp. fresh grated coconut
- 1 tsp. roasted coriander powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. nigella seeds (kalonji)
- 1/4 tsp. asafoetida
- 2-3 tbsp. mint leaves, chopped
- oil to shallow fry
Blend the soaked lentil along with green chilies, ginger, garlic and required quantity of water to a smooth paste. Mix rest of the ingredients (except oil) and make a batter.
Heat a nonstick pan and pour a ladleful of the batter and spread it in a circular motion with the back of the ladle.
Drizzle some oil around the edges and cook on a medium flame till one side is done. Then flip it over and cook the other side too.