Moong dal chilla is not only easy to digest but is also rich in protein, fiber, and essential nutrients. Therefore, it is considered a good option for breakfast. It is very soft and is also made. So even if you are in a hurry in the morning, you can make it for breakfast. Let's know it's an easy and great recipe.

For how many people: 2

Ingredients:

Moong dal - 1 cup
Ginger - 1-inch piece
Green chili - 1-2
Turmeric powder - ½ tsp
Cumin seeds - ½ tsp
Salt - according to taste
Oil - for frying chilla
Finely chopped onion, green coriander, and tomato

Method:

First of all, wash the moong dal thoroughly with water 2-3 times, so that no dirt remains.

Take out the washed lentils in a bowl, add water to them, and soak them overnight.

Now, put the soaked lentils in a mixer jar. Add ginger, green chillies, turmeric powder, cumin seeds, and salt to it.

Grind it into a smooth and thick batter by adding water little by little. Keep in mind that the batter should neither be too thin nor too thick.

Now take out the ground batter in a bowl. If you have taken vegetables like onion and green coriander, then add them to it now.

Let the batter rest for 5-10 minutes. This allows the lentils and flavour to mix well.

If the batter seems too thick, correct it by adding some water.

Put a non-stick pan or wok on medium flame to heat.

When the pan is hot, apply or sprinkle some oil on it. Stir the batter well with the help of a ladle so that it becomes uniform again.

Pour some batter in the middle of the pan and spread it in a circular motion with a light hand. Do not spread it too thick, thin cheela becomes more crispy and tasty.

Pour some oil on the edges of the cheela.

Keep the flame on medium and let the cheela cook for about 2 minutes, until the bottom side becomes golden brown.

Now flip the cheela and cook it from the other side as well, for about 1-2 minutes.

When both sides are golden brown, take it off the pan.

Serve hot moong dal cheela with any favorite chutney or sauce.

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