Palak Moong dal Cheela is a nutrition packed yummy savoury pancakes and makes an exceptional way to start your day. Spinach and moong dal are powerhouse of nutrition such as proteins, vitamins and iron making it a healthy breakfast to keep you energetic all day. Spinach and moong dal are power house of nutrition Palak Moong Cheela is an ideal way to include the palak (spinach) along with lentils to kids meal. If you are making this healthy meal for toddlers, you can adjust the spiciness accordingly. These palak moong cheela can be served along with peanut chutney or tomato onion chutney or Dosakkai Chutney any chutney of your choice. Size of the cheela is totally your choice, I preferred making them big, you can make as per your need. Let’s go through how to make the in minutes….
250 grams, split husked moong dal(yellow moong dal)
1/2 cup, whisked yoghurt
3/4 cup, spinach, finely chopped
1 nos, medium onion, finely chopped
1/4 cup, coriander leaves, finely chopped
2 teaspoon, ginger-green chili paste
3/4 teaspoon, cumin seeds
1/2 teaspoon, turmeric powder
3/4 teaspoon, red chili powder
Juice of 1 lemon
1/2 cup, water (you may require to add 1/4 cup of water more to get thick cream consistency batter)
Salt to taste
Oil for cooking
Clean, wash and soak the moong dal for 4 to 5 hours.
Grind them to a fine paste.
In a large bowl, combine all the ingredients well and adjust the consistency as required.
Heat flat non-stick griddle, grease it with oil.
Pour a laddle full or two of batter depending upon the size of the cheela you want to make
Let it cook well until the base gets light golden brown color and the top of cheela gets dried.
Drizzle oil on the top and flip the cheela.
Allow it to cook on the other side too.
Take it off the pan. Repeat the same for the rest of the batter.
Serve them hot immediately with any chutney of your choice.