People love cheelas made from whatever material they are made of. Their taste is amazing, which makes everyone theirs. Today, we will tell you how to make gourd and lentil cheela. It can be made and eaten anytime for breakfast, lunch, or dinner. If any guest comes to your house suddenly and you want to serve them a good food dish, then you can make this. It is delicious to eat and nutritious too. It is also good for digestion. It does not take much time to make. People of all ages like its taste. You can make and eat it for breakfast on holidays or whenever you feel like it.

Ingredients

Moong dal - 100 grams
Gram dal - 100 grams
Urad dal - 50 grams
Asafoetida - 1-2 pinches
Lauki - 300 grams
Green chili - 3-4 (finely chopped)
Ginger - 2-inch-long piece (grated)
Red chili - 1/4 teaspoon (if you want)
Salt - 3/4 teaspoon (according to taste)
Baking powder - 3/4 teaspoon
Cumin seeds - 2 teaspoons
Oil - for frying the pancakes

Method

- First of all, wash all the pulses thoroughly and then soak them in water for a few hours.

- After that, take out these pulses from water and grind them finely in the mixer, and peel and wash the bottle gourd and grate it.

- Now take out the lentil paste in a vessel and mix grated bottle gourd, green chilli, ginger, salt, and red chilli in it and beat it, and then add baking powder and beat it a little more.

- Now heat 1 tablespoon of oil in a non-stick pan and add 1/4 teaspoon of cumin seeds and fry them.

- After this, add so much lentil mixture in it that the chilla appears 1/2 cm thick, and then cover this chilla and cook it on a low flame for 4-5 minutes.

- Now open the lid, flip the chilla, cover it again, and cook it on low flame for 2-3 minutes.

- When the chilla becomes brown and crispy on both sides, take it out in a plate and cook the remaining chillas in the same way and take them out in a plate.

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