Water - 4 to 5 cups GInger - 1 big piece
Green Chili - 1
Salt & Red pepper powder - to taste
For Garnish (optional)
Sambhar powder, Finely chopped onions, finely chopped Green chili, finely chopped Cilantro / Coriander leaves
For the Coconut Dalia Chutney
Coconut flakes (dry & unsweetened) - 1/4 cup Daliya Dal - 1/4 cup You may use Roasted Chana or Bhuna Chana used for snacking.
Water - 1/2 cup Ginger - 1 small piece
Green Chili - 1
Salt to taste.
Tempering for the Chutney
Oil - 1&1/2 tsp Mustard seeds - 1/2 tsp Hing/Asafetida - a small pinch
Red chili powder - a small pinch
Red Chili whole - 1 small Green Curry leaves - 2 to 3Instructions
bowl with water in it and wet kitchen towel, 1 small bowl with little oil and a kitchen napkin, flat non stick griddle or tawa, flat spatula, a small pan to make the tempering, spoon, big steel ladle or 1/4 cup measuring cup.
Making the Cheela/Crepe Batter
Wash and soak the moong in warm water for 10 minutes
Take the blender and add soaked moong, oats, ragi flour, ginger, green chili, salt and red chili powder to it. Add
of water to the blender. Blend till you have a smooth batter. Little grainy is also fine. It adds to the texture.
Take it out in a big bowl. Check for salt, if needed more. Set aside for 5 minutes Making the Cheela/Crepe
Stir the batter well with the ladle. If it is too thick for you, add more water to desired consistency. WE are looking for a batter of easy spreading consistency. It should not be thick or pouring either.
Heat the non stick gridle or tawa to medium high temperature. Dip the kitchen napkin in oil and lightly grease the tawa.
Now pour 1/4 cup of the batter on the hot tawa. Spread it out in circular motions with the help of the steel ladle. Make at least 4 to 5 inch circle. Do not spread it too thin.
Garnish with sambhar powder, finely chopped onion, finely chopped green chili and coriander leaves, while the top of the cheela is still wet.
Let it cook from the bottom on medium high heat till it is browned evenly and slightly crisp, for about 3 minutes Now flip it gently with a flat spatula and cook form the other side for about a minute on medium heat.
Finish the batter likewise. But before making each cheela or crepe, wipe the griddle or tawa with a wet kitchen towel for a smooth spreadable surface.
Making the Coconut & Dalia Chutney
Take the blender. Add all the ingredients as mentioned under Chutney to it. Puree it all till smooth. Chutney is ready. You may eat it as is or add tempering for the enhanced taste.
Making the Tempering for Chutney
Heat oil in the small sauce pan. When the oil is hot, add hing, dry red chilli and mustard seeds to the pan. Once the seeds start crackling, switch off the gas and add red chili powder and green curry leaves to the pan. Add this tempering on top of the chutney.
Serve hot comforting cheelas along side the yummy coconut dalia chutney. I added a bit of sambhar powder alongside, for the additional kick.Notes
Lets learn how to prepare this super delicious Moong dal cheela. These are the times when the urge of having a cuppa with some savoury snack like a Palak vada (spinach lentil fritters) or Ram laddoo (North Indian Moong dal vada) or maybe just some pan fried Idli bits
'Ragi' or the finger millets have been in our food culture for years. 'Ragi' is a great addition to our daily diet and as they are highly fibrous and takes a longer time to digest, it is most suitable to eat ragi dishes for breakfast
Quick Cooking Oats, 1/2 cup. Yellow moong dal, (Split Yellow Gram), 1/2 cup. Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water evaporates. 1/2 cup Yellow moong dal,