Spiced Lentil And Veggie Cheela Recipe

About this recipe

Spiced Lentil and Veggie Cheela is a wholesome and flavorful Indian breakfast dish, perfect for an active lifestyle and weight-loss goals. This dish combines protein-rich lentils and vibrant vegetables into savory pancakes, seasoned with a balanced blend of spices to deliver moderate heat and aromatic flavors. The cheelas are crisped to perfection on a hot skillet, offering a nutritious, fiber-packed meal that is satisfying and energizing for the whole family.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Tomato - Hybrid
• 500 g Onion
• 250 ml Olive Oil
• 50 g Black Pepper Powder
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal thoroughly and soak it in water for at least 3 hours or overnight for better digestion.
2. 2. Drain the soaked dal and blend it into a smooth batter using a blender. Add only enough water to achieve a pourable consistency.
3. 3. In a mixing bowl, combine the dal batter with chopped tomato, onion, bell pepper, green chili, coriander leaves, turmeric powder, red chili powder, cumin seeds, garam masala, salt, and black pepper. Mix well until all ingredients are evenly distributed.
4. 4. Heat a non-stick skillet or flat griddle over medium heat and lightly grease it with olive oil or ghee.
5. 5. Pour a ladle of the batter onto the skillet and spread it gently into a thin, round pancake. Cook for 2-3 minutes on each side until golden brown and crisp.
6. 6. Repeat the process with the remaining batter, adding more oil or ghee as needed.
7. 7. Serve the cheelas hot with mint chutney, yogurt, or fresh tomato salsa on the side for a refreshing accompaniment.