Moong Dal Cheela

Ingredients

• 1/2 cup Moong dal (split yellow)
• 3/4 cup Water
• 1/4 tsp Turmeric powder
• 2 tbsp Coriander leaves (fresh, chopped)
• 1 small Green chili (finely chopped)(optional)
• to taste Salt
• 1 tbsp Oil (for cooking)

Instructions

1. 1

   Rinse the moong dal thoroughly and soak it in water for 4‑5 hours or overnight.

2. 2

   Drain the soaked dal, add 3/4 cup fresh water, turmeric, and a pinch of salt; blend to a smooth batter about ¼‑inch thick.

3. 3

   Stir in chopped coriander, green chili (if using), and adjust salt to taste.

4. 4

   Heat a non‑stick skillet over medium heat, lightly brush with oil, pour a ladle of batter and spread gently to form a 6‑inch pancake.

5. 5

   Cook 2‑3 minutes until the edges lift and the underside is golden, flip and cook another 1‑2 minutes.

6. 6

   Repeat with remaining batter, adding a little oil as needed. Serve hot.