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Moong Ke Cheelay With Sausages

Moong dal pancakes stuffed with spicy sausage mixture. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Split green gram skinless, Chicken Sausage
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve
Taste Mild
Level of Cooking Easy
Others Non Veg
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Ingredients list for Moong Ke Cheelay With Sausages

  • 1 cup Split green gram skinless
  • 4 Chicken Sausage
  • 1 teaspoon Cumin seeds
  • 2 Green chillies roughly chopped
  • a pinch Asafoetida
  • to taste Salt
  • 2 tablespoons Fresh coriander leaves chopped
  • 1/2 teaspoon Red chilli powder
  • to shallow fry Oil

Method

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  1. Grind moong dal with cumin seeds and green chillies, asafoetida and salt, using water as required. Beat well, adding the coriander leaves and red chilli powder.
  2. Heat oil on a non-stick frying pan. Spoon a ladle full of batter onto it and spread it to make a pancake with a diameter of about four to five inches. Shallow fry for about half a minute, drizzling little oil along the sides. Flip and cook for one minute.
  3. Place one chicken sausage and roll up tightly. Remove from heat, cut into diagonal pieces and serve. Make other cheelay in a similar manner.

Nutrition Info

Calories 1202
Carbohydrates 121.6
Protein 101.7
Fat 34.3
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