Moong Ke Cheelay With Sausages

Ingredients 

• 1 cup split green gram, skinless
• 4 chicken sausages
• 1 teaspoon cumin seeds
• 2 green chillies, roughly chopped
• A pinchof  asafoetida
• Salt to taste
• 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, asafoetida and salt, using water as required. Beat well, adding the coriander leaves and red chilli powder.
2. Heat oil in 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 a little oil along the sides. Flip and cook for one minute.
3. Place one chicken sausage and roll it up tightly. Remove from heat, cut into diagonal pieces and serve. Make other cheelay similarly.

Nutrition Info