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PrintMOONG KA CHEELA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the moong in water for over night.
- 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.
- 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.
- Heat flat tawa apply a little oil, ready for cooking the pancakes.
- Pour a ladleful of batter on the tawa and spread like dosa and pour 1 teaspoon of sesame oil around.
- Sprinkle a little of the chopped onion on top of dosa and pour 1 teaspoon of sesame oil.
- Let it cook until the dosa 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.
- Serve hot with chutney.
INGREDIENTS
- 250 grams whole green gram
- 5 green chillies, chopped
- 1 inch piece ginger, chopped
- 4 garlic cloves, chopped
- 100 grams low-fat yogurt
- Salt to taste
- 2 teaspoon IDHAYAM Sesame oil
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 20 grams fresh coriander leaves, chopped
- 1 large size onions, chopped
- 1 tablespoon chaat masala
9 comments for “Moong Ka Cheela”
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In your preparation method you have soak the Moong over night (what is Moong) In ingredients you have 250 grams whole green gram What is it
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