Moong Dal Flour Cheela

Soft, protein-rich savoury pancakes that are light on the stomach.

Serves 2 | 20 min

• 1 cup moong dal flour
• 1¼ cups water (adjust as needed)
• ½ tsp cumin seeds
• ¼ tsp turmeric
• 1 green chilli, finely chopped
• 2 tbsp chopped coriander
• ¼ cup finely grated carrot or chopped onion
• ½ tsp salt
• Oil or ghee for cooking

Method

1. Whisk the flour, water, turmeric, cumin and salt into a smooth, pourable batter with no lumps. Rest for 10 minutes.
2. Stir in the chilli, coriander and vegetables.
3. Heat a non-stick tawa and grease lightly. Pour a ladleful of batter and spread it thin.
4. Cook for 2 minutes until the edges lift, drizzle a little oil, flip and cook another minute.
5. Serve with mint chutney or curd.