Moong ke cheelay Recipe |
| Also known as Moong ke cheelay recipe. | A Quick Moong ke cheelay Recipe |
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Easy Moong ke cheelay Recipe |
| Ingredients for Moong ke cheelay |
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Green gram split (moong dal) 1 cup
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Cumin seeds 1 tsp
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green chillies 2
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Asafoetida a pinch
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Salt to taste
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Onion 1 medium sized
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Tomato 1 medium sized
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Fresh coriander leaves a few sprigs
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Cottage cheese (paneer) 100 gms
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Red chilli powder ½ tsp
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Oil to shallow fry
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| Method to prepare Moong ke cheelay |
Pick, clean and wash moong dal. Soak in two cups of water for two hours. Remove stems, wash and roughly chop green chillies. Grind moong dal with cumin seeds and green chillies. Dissolve asafoetida in two tablespoons of water and mix it into the dal batter. Add salt and mix well.
Peel, wash and chop onion. Wash and chop tomato. Clean, wash and chop coriander leaves. Season with salt and red chilli powder. Keep aside.
Heat oil on a tawa or in a frying pan. Spoon a ladle full of batter onto the tawa and spread it to make a pancake with a diameter of about four to five inches. Shallow fry for about half a minute.
Sprinkle about two tablespoons of paneer topping over the cheelah. Spoon a little oil on the sides of the cheelah and cook for fifteen seconds on medium heat.
Turn the cheelah over and let it cook on the other side for two minutes on low to medium heat. Spoon oil on the sides of the cheelah and turn it over. Cook for another minuter on moderately high heat.
Serve hot with chutney of your choice. |
Easy Moong ke cheelay Recipe |
| This recipe is submitted by cehf
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