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How to make Steamed Moong Cheela - Ground whole moong spread between two banana leaves and steamed.

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This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Whole green grams (sabut moong) (साबुत मूंग), Banana leaves (केले के पत्ते )

Cuisine : Indian

Course : Snacks and Starters

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Steamed Moong Cheela
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Steamed Moong Cheela checkout Moong Dal Waffle, Mla Dosa, Moong Dal Uttapam, Moong Dal Pancake . You can also find more Snacks and Starters recipes like Greek Roll, Manglorean Patra, Easy Southern Pralines, Sandwich Dhokla.

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Steamed Moong Cheela Recipe Card

Steamed Moong Cheela
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Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Steamed Moong Cheela Recipe

  • Whole green grams (sabut moong) soaked 1 cup

  • Banana leaves Cut into rounds and greased with oil 8

  • Ginger chopped 1 inch piece

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Salt to taste

  • Green chillies broken 2-3

  • Fresh red chilli slit 1

Method

Step 1

Grind together whole green gram, green chillies, ginger, cumin seeds, coriander leaves, asafoetida with little water and transfer the mixture into a bowl. Add salt and mix well.

Step 2

Spread this mixture on a greased banana leaf and cover with another banana leaf. Similarly assemble all the cheelas.

Step 3

Heat sufficient water in a steamer. Place the cheelas on a perforated plate and keep it in the steamer. Cover and steam for 4-5 minutes.

Step 4

Transfer the cheelas onto a serving plate, garnish with fresh red chilli and a few coriander leaves. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.