Stuffed Cheeley

Ingredients list for Stuffed Cheeley

• 1/4 cup Whole Wheat Flour
• 2 cups Moong Sprouts
• 1/4 cup Gram flour (besan)
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Cumin powder
• to shallow fry Oil
• to serve Butter
• Stuffing
• 1 cup Moong sprouts blanched
• 1 tablespoon Oil
• 1/2 teaspoon Cumin seeds
• 2 Green chillies chopped
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1 medium Onion chopped
• 1 medium Tomato chopped
• 1 tablespoon Fresh coriander leaves chopped
• 1 teaspoon Lemon juice
• to taste Salt

Method

1. Mix together wheat flour, rice flour, gram flour, salt, turmeric powder, red chilli powder and cumin powder in a deep bowl.
2. Add sufficient water and mix to make a smooth batter of dosa consistency. Let it rest for fifteen minutes.
3. Meanwhile for stuffing heat oil in a pan. Add cumin seeds and when they begin to change colour, add green chillies, red chilli powder, turmeric powder, cumin powder and sprouted moong and mix.
4. Add onion, tomato and mix. Add coriander leaves, lemon juice and salt and mix well.
5. Heat a non stick pan, grease it lightly. Pour a ladle of the batter and spread to make a round cheela. Drizzle oil all around and cook on medium heat.
6. Place a little stuffing in the middle and fold the two sides over it and flip and cook for half a minute.
7. Or you can place the stuffing on one end and fold the other end over it to make a half moon shaped cheela. Serve hot.