Soft Moong Dal Cheela

Steps

1. 1.

   1.

   Soak And Blend** Rinse moong dal until water runs clear. Soak in plenty of water 3 hours or overnight. Drain. Blend with green chilli, garlic, ginger, turmeric, salt, asafoetida, and just enough water to make a thick pourable batter.

2. 2.

   Rest The Batter

   Stir in cumin seeds, coriander, and black pepper. Rest 10 minutes. Batter thickens a bit as it sits; add a splash of water if it will not spread.

3. 3.

   Heat The Pan

   Warm a nonstick pan or tawa over medium. Brush lightly with oil. Pour a ladle of batter in the center and spread gently into a round about 15 cm wide.

4. 4.

   Cook Soft Moong Dal Cheela

   Cook 1-2 minutes until the top looks set and edges lift. Drizzle a little oil around the rim. Flip and cook 1 minute more until light golden spots appear.

5. 5.

   Repeat And Serve

   Stack cooked cheelas on a plate covered with a cloth. Serve hot with green chutney, pickle, or yogurt.