Name: Tadka Dal Cheela (Tempered Lentil Crepes) recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 15 min
Total time: 1455 min
Yield: 3
Ingredients: 2 tbsp. chana dal (Bengal gram); 2 tbsp. masoor dal (red lentils); 2 tbsp. moong dal (split green gram); 2 tbsp. urad dal (slit black gram); 2 tbsp. tuvar dal (Pigeon pea lentil); 1 tsp. oil; 1 tsp. ghee; 1/2 tsp. cumin seeds; pinch of asafoetida; 1" ginger, grated; 1-2 green chilies, chopped; handful of coriander leaves, finely chopped; salt to taste; 1/2 tsp. red chili flakes (opt); 1/2 tsp. turmeric powder; 1/2 tsp. cumin powder; 1/2 tsp. coriander powder; oil to shallow fry

ABOUT Tadka Dal Cheela (Tempered Lentil Crepes) RECIPE

Give a twist to the usual cheelas by adding a tadka (tempering) to the batter in order to give a completely different flavour. Serve these healthy and nutritious cheelas as snacks anytime of the day along with some green chutney or pickle.

Ingredients Serving: 3

2 tbsp. chana dal (Bengal gram)
2 tbsp. masoor dal (red lentils)
2 tbsp. moong dal (split green gram)
2 tbsp. urad dal (slit black gram)
2 tbsp. tuvar dal (Pigeon pea lentil)
1 tsp. oil
1 tsp. ghee
1/2 tsp. cumin seeds
pinch of asafoetida
1" ginger, grated
1-2 green chilies, chopped
handful of coriander leaves, finely chopped
salt to taste
1/2 tsp. red chili flakes (opt)
1/2 tsp. turmeric powder
1/2 tsp. cumin powder
1/2 tsp. coriander powder
oil to shallow fry

Instructions

Soak the dals in sufficient water overnight. Grind with required quantity of water till smooth.
Heat ghee and oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and green chilies. Fry for a minute and switch off the flame.
Pour this tempering over the ground dal batter. Add rest of the dry spices (except oil) and coriander leaves. Mix well.
Adjust water accordingly. The batter should be of 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, yoghurt or pickles.

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