How to make Moong ke Cheelay -
Pancakes prepared from moongdal and stuffed with green chutney and cottage cheese.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Split green gram skinless (dhuli moong dal),soaked, Green chillies (हरी मिर्च )
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Atta Coconut Cookies Blueberry Buttermilk Pancake Bread rolls Tuna Fish Cakes
Moong ke Cheelay Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Moong ke Cheelay Recipe
Split green gram skinless (dhuli moong dal),soaked 1 cup
Green chillies roughly chopped 2
Cumin seeds 1 teaspoon
Asafoetida a pinch
Salt to taste
Paneer (cottage cheese) grated 100 grams
Onion chopped 1 medium
Tomato chopped 1 medium
Fresh coriander leaves chopped 2 tablespoons
Red chilli powder 1/2 teaspoon
Oil to shallow fry
Method
Step 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.
Step 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.
Step 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.
Step 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
Calories : 1048 Kcal
Carbohydrates : 189.7 gm
Protein : 59.3 gm
Fat : 5.8 gm
Other : 34.7gm
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