Spiced Moong Dal Cheela With Mint Chutney Recipe

About this recipe

A crisp and savory lentil pancake made with moong dal, infused with spices and served alongside refreshing mint chutney for a satisfying breakfast.

Ingredients

• 500 g Moong Dal
• - Rice Flour
• - Cumin Seeds / Jeera Seeds-250 Gms
• 250g Green Chilli
• loose Ginger
• - Coriander Powder
• 1 Bunch Mint Leaves
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse and soak the moong dal in water for 4-5 hours or overnight until softened.
2. 2. Drain the dal and blend it into a smooth batter with green chilies, ginger, and a little water.
3. 3. Add rice flour, cumin seeds, salt, and chopped coriander leaves to the batter, mixing thoroughly.
4. 4. Heat a non-stick pan and lightly grease it with oil before spreading a ladleful of batter into a thin pancake.
5. 5. Cook the cheela on medium heat until golden brown on one side, then flip and cook the other side.
6. 6. For the chutney, blend mint leaves, coriander leaves, green chili, salt, lemon juice, and water into a smooth paste.
7. 7. Serve the cheelas hot with the refreshing mint chutney on the side.