Name: Moong Dal Cheela recipe by shanta singh at BetterButter
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Yield: 6
Ingredients: 2 cups yellow moong dal; 1/2 cup rice flour; 1/2 cup capsicum finely chopped; 1/2 cup carrot finely chopped or grated; 1 big tomato finely chopped; 2 green chili finely chopped; 1 large onion finely chopped; 1/2 tsp turmeric; Salt as per taste; Water as required; 3-4 tbsp oil

ABOUT Moong Dal Cheela RECIPE

most popular,healthy street food from north india ,it's a healthy options for healthy and nutritious break-fast , or u could also eat them as snacks ,u may also pack them into kids lunch boxes

Ingredients Serving: 6

2 cups yellow moong dal
1/2 cup rice flour
1/2 cup capsicum finely chopped
1/2 cup carrot finely chopped or grated
1 big tomato finely chopped
2 green chili finely chopped
1 large onion finely chopped
1/2 tsp turmeric
Salt as per taste
Water as required
3-4 tbsp oil

Instructions

WASH AND SOAK 2 CUPS MOONG LENTILS IN WATER FOR 3-4 HOURS. DRAIN EXCESS WATER
GRIND DAL WITH ADEQUATE WATER TO MAKE A FINE PASTE.
POUR THE BATTER IN A BOWL AND REST IT ASIDE FOR 1/2 HOUR
ADD 1/2 CUP RICE FLOUR, 1 FINELY CHOPPED ONION, 2 FINELY CHOPPED GREEN CHILI, 1/2 FINELY CHOPPED CAPSICUM
ADD 1 LARGE TOMATO CHOPPED
ADD 1/2 CUP FINELY CHOPPED CARROT
ADD 1 TSP FINELY CHOPPED GINGER, 1/2 TSP TURMERIC
ADD SALT
MIX WELL, BATTER SHOULD BE SLIGHTLY THICKER THAN DOSA BATTER
HEAT A NONSTICK FRY PAN AND GREASE WITH 1 TSP OIL
POUR ONE LADLE OF BATTER AND SPREAD IT EVENLY IN A CIRCULAR MOTION
COOK OVER LOW FLAME FOR 2-3 MINUTES AND FLIP OVER
DRIZZLE SOME OIL ON TOP AND TOWARDS THE EDGES
COOK OVER LOW FLAME FOR 2-3 MINUTES
COOK CHEELA UNTIL GOLDEN BROWN ON BOTH SIDES
SERVE HOT

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