Moong Dal Cheela (Split Green Gram Pancakes / Crepes)

          Today let me share some delicious and nutritious Cheelas / Pancakes made out of moong dal (split green gram). They are a North Indian speciality and are usually served with chutney, pickle and a paneer stuffing which is optional. But it also goes well with any side dish.

          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. So check out an easy step by step pictorial recipe to prepare them.

• 1 cup moong dal (split green gram)
• 1" ginger
• 2 green chilies
• handful of coriander leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/4 tsp. asafoetida
• 1 tsp. cumin seeds
• 1 tbsp. lime juice
• 1/2 tsp. red chili flakes
• oil to shallow fry

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

          Add 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. 

                Soak moong dal overnight. Grind with ginger, green chilies & some water.

                                 The ground batter.....

                 Add rest of the ingredients (except oil) & mix well. Keep aside for 15-20 min.

                       Heat a non-stick tawa & pour a ladleful of the batter & spread into 
                       a circle with back of the ladle. 

                                 Drizzle some oil around & over the cheela. 

                  Cook on one side for 2 min. 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 or pickles. 

Mish Mash Tikki

          Make these yummy Tikkis for snacks with any leftover food that is sitting in your refrigerator. This is a very good way to use them up. I added some cooked rice, chapattis, few idli pieces and semi-dry potato curry. Do try them at home and create an awesome new dish. It will be gone in no time. You can relish them with either green chutney or ketchup. 

• 2-3 chapattis, shredded
• 2-3 idlis, crumbled
• 1 cup cooked rice, mashed
• 1 cup semi-dry potato curry, mashed
• 1 onion, chopped 
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• few coriander & mint leaves, chopped
• salt to taste
• 1/2 tsp. garam masala powder
• 1/2 tsp. chaat masala powder
• beaten yogurt to bind (opt)
• oil to shallow fry

          Dry roast the shredded chapatti till crisp. Blend into a coarse powder. Mix it along with the remaining ingredients, except oil.

          Knead into a dough by adding some beaten yoghurt if required. Form into round tikkis and refrigerate for an hour.

          Heat some oil on a tawa and fry few at a time on both sides till it is light golden in colour. 
Drain on a tissue paper. Fry the remaining tikkis and serve them hot with chutney or sauce.

Cabbage Paratha (Flat Bread)

          This is an instant version of Cabbage Paratha,  where the dough is kneaded along with grated cabbage and all other spices. There is another method, where the cabbage is stir fried till the moisture evaporates and then stuffed in between two layers of chapattis. Whatever way it is made, it is a healthy option to your breakfast. 

          These cabbage parathas can be a secret treat to all, young and old alike, who are finicky about eating cabbage. Made this way, it can be relished and finished off in no time with a dollop of butter, pickles or just plain yoghurt. It is great for any lunch box meal too. So check out the step by step pictorial recipe to prepare it. 

• 1 cup atta (whole wheat flour)
• 1/2 cup cabbage, grated
• 1 tsp. oil
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili flakes
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• pinch of asafoetida (hing)
• 1 tsp. cumin seeds
• oil to shallow fry

          Knead a dough with all the above mentioned ingredients (except oil to shallow fry). Sprinkle some water if required.  Leave it to rest for 15-20 minutes.

          Knead again for a few seconds by adding a tsp. of oil. Divide it into equal portions and roll each into a circle by dusting with some flour.

          Heat a tawa (flat skillet) and shallow fry them, one at a time by brushing some oil on both sides till light brown in colour. Serve hot with yoghurt, butter or any pickle.

                    Knead a dough with all ingredients (except oil to shallow fry). Sprinkle 
                    some water if required.  Leave it to rest for 15-20 minutes.

                          Knead again by adding a tsp. of oil. Divide it into equal portions.

                                  Roll each into a circle by dusting with some flour.

           
                     Heat a tawa & shallow fry them, one at a time, by brushing some oil on 
                     both sides till light brown in colour. 

                                 Serve hot with yoghurt, butter or any pickle.