Moong Dal Cheela

Name: Moong Dal Cheela
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indian
Ingredients: Moong dal (1 cup, soaked 3 hours); Nandi Turmeric Powder (1/4 tsp); Nandi Red Chilli Powder (1/4 tsp); Nandi Rock Salt to taste; Green chilli (1); Ginger (1/2 inch piece); Onion, finely chopped (1); Fresh coriander leaves; Oil for cooking

25 min 3 servings Uses Nandi Turmeric + Salt

Protein-packed moong dal cheela using Nandi Turmeric and Nandi Rock Salt. Ground moong dal batter with spices, cooked crispy on a tawa. A wholesome, gluten-free breakfast or snack. Lighter than besan chilla but equally delicious.

Ingredients

Moong dal (1 cup, soaked 3 hours)
Nandi Turmeric Powder (1/4 tsp)
Nandi Red Chilli Powder (1/4 tsp)
Nandi Rock Salt to taste
Green chilli (1)
Ginger (1/2 inch piece)
Onion, finely chopped (1)
Fresh coriander leaves
Oil for cooking

Steps

Drain soaked moong dal. Grind to a smooth batter with green chillies, ginger, and minimal water. Batter should be thick like dosa batter.
Mix in Nandi Turmeric, Nandi Red Chilli Powder, Nandi Rock Salt, chopped onion, and coriander.
Pour a ladleful on a hot, greased tawa. Spread into a thin circle.
Cook till edges are crispy and golden. Flip and cook 30 seconds. Serve with green chutney.

Kitchen Tips

Soak moong dal for at least 3 hours. Keep batter thick for better binding. Cook on medium heat for crispy edges.