Moong ke Cheelay

Ingredients 

• 1 cup split green gram skinless (dhuli moong dal), soaked
• 2 green chillies, roughly chopped
• 1 teaspoon cumin seeds
• A pinch of asafoetida
• Salt to taste
• 100 grams paneer (cottage cheese) grated
• 1 medium onion chopped
• 1 medium tomato, chopped
• 2 tablespoons fresh coriander leaves, chopped
• ½ teaspoon red chilli powder
• Oil for shallow frying

Method

1. Grind moong dal with cumin seeds and green chillies. Dissolve asafoetida in two tablespoons of water and mix it into the dal batter. Add salt and mix well.
2. Mix paneer with onion, tomato and coriander leaves. Season with salt and red chilli powder. Keep aside. Heat oil on a tawa or in a frying pan. Spoon a ladle full of batter onto the tawa and spread it to make a pancake with a diameter of about four to five inches.
3. Shallow fry for about half a minute. Sprinkle about two tablespoons of paneer topping over the cheela. Spoon a little oil on the sides of the cheela and cook for fifteen seconds on medium heat.
4. Turn the cheela over and let it cook on the other side for two minutes on low to medium heat. Spoon oil on the sides of the cheela and turn it over. Cook for another minute on moderately high heat. Serve hot with mint chutney.

Nutrition Info