Moong Dal Cheela
Healthy, Protein-rich Lentil Crepe for a perfect snack.
Servings: 6 people
Ingredients
- 1 cup split green gram moong da
- 1 cup peas shelled & par-boiled
- 2 tomatoes
- 100 gram cottage cheese homemade paneer, grated
- 1 tsp ghee clarified butter
- a pinch asafetida hing
- ½ tsp cumin seeds jeera
- ½ tsp red chili powder
- 1 tsp coriander powder dhania powder
- ¼ tsp turmeric powder haldi
- to taste salt
Instructions
- Soak dal overnight.
- Strain it & grind it fine in a grinder. Use as little water as possible for grinding. Add a pinch of asafetida & salt.
- Now use hand mixer to incorporate air into the batter. Keep adding little water & mixing for 5-7 mins.
- Add enough water to bring the batter to a spreadable consistency.
- Allow it to stand for few minutes.
- In the meanwhile, heat ghee in a thick bottom pan and saute all the ingredients except paneer and batter.
- Add chopped paneer to the prepared filling.
- Heat a skillet or dosa pan or any flat bottom crepes pan.
- Spread 1/2 cup batter on the pan, drizzle little oil around the edges of crepe. Allow the crepe to cook from one side. Using a flat spatula, turn over the crepe and cook the other side.
- Spread 1 tbsp of filling in the centre of the crepe and overlap the two sides, enclosing the filling inside the crepe. Remove from skillet carefully.
- Serve hot with chutney.
Notes
You can substitute filling of your choice.