Soft moong dal cheela is what I make when I want something savory for breakfast without rolling dough. Soak the dal overnight if you remember; a 3-hour soak works if you forgot. The batter should pour thick, closer to pancake than dosa. I keep a small bowl of water next to the pan to thin the edges if it sticks. Medium heat only or the outside browns before the middle sets. A spoon of oil around the rim keeps them soft. Eat them hot with green chutney or plain yogurt.
Servings
8
servings
Ingredients
Steps
Equipment
Blender or mixer grinder
Mixing bowl
Nonstick pan or tawa
Spatula
Ladle
Reviews
No published reviews yet. Be the first after you cook it.
