Moong Ke Cheelay

Ingredients list for Moong Ke Cheelay

• 200 grams Green gram
• 4-5 Green chillies roughly chopped
• 1 inch piece Ginger roughly chopped
• 4 cloves Garlic roughly chopped
• 60 grams Low-fat yogurt
• 1/4 teaspoon Salt
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 20 grams Fresh coriander leaves chopped
• for greasing Olive oil
• 2 medium Onions chopped
• 1 tablespoon Chaat masala
• FOR CHUTNEY
• 60 grams Fresh coriander leaves roughly chopped
• 140 grams Amla (Indian gooseberry) seeded
• 3-4 Green chillies
• Salt
• 1 Whole wheat bread slices

Method

1. Soak the moong in 1 litre water for 6–8 hours. Drain and blend to a smooth batter along with the chillies, ginger, garlic, yogurt and salt. Add water as required to get a batter of dropping consistency.
2. Transfer the batter to a bowl and whisk in the turmeric, chilli powder and fresh coriander. Adjust the seasoning and whisk again to a batter of pouring consistency. Set aside.
3. To prepare the chutney, simply blend all the ingredients until smooth. Transfer to a bowl and set aside. Heat a non-stick flat tawa and spray with a little oil, ready for cooking the pancakes.
4. Pour a ladleful of batter on to the tawa and spread as thinly and evenly as possible, as you would for a dosa. Sprinkle a little of the chopped onion on top, then spray oil around the pancake.
5. Let it cook until the pancake becomes crisp at the edges and turns golden brown. Sprinkle a little chaat masala over it, fold in half, then remove and transfer to a serving plate.
6. Keep warm while you prepare the remaining pancakes in the same way. Serve the pancakes with the coriander and amla chutney.

Nutrition Info