Moong Dal Cheela/Moonglet/Moong Dal Adai
Delicious and protein-rich pancakes made with moong dal and loads of vegetables. Serve with chutney or ketchup and you have a healthy and sumptuous breakfast ready.
Equipment
- Mixing bowl
- Knives and Cutting Board
- Pan
- Spatula
- Mixer grinder
Ingredients
- 1 Cup Moong Dal; washed and soaked overnight in water
- ½ Cup Grated/Thinly cut Cabbage
- ½ Cup Grated Carrot
- ½ Cup Grated Potatoes
- ½ Cup Finely Chopped Onion
- ¼ Cup Finely Chopped Fresh Coriander Leaves
- 2-3 Green Chillies; Finely Chopped
- 1 tsp Cumin Seeds
- 1 tsp Salt
- ¼ Medium-Sized Coconut
- 1 tbsp Chopped Curry Leaves
- Water; for grinding the coconut and adjusting the consistency of the batter
For Garnishing/Topping
- Dill Leaves
- Sesame Seeds
In Addition
- Oil; for pan-frying
Instructions
- Wash the overnight soaked moong dal with water.
- Grind it into a fine paste.
- Whisk this paste for about 5 minutes so that it becomes light and fluffy.
- Add cabbage, potatoes, and carrots.
- Add salt, cumin seeds, coriander leaves, green chillies and onion.
- Grind coconut into a fine powder. Add a little bit of water to grind it well.
- Add this ground paste to the dal and vegetable mixture. Add curry leaves.
- Mix well.
- Heat a pan. Brush some oil.
- Pour in a thin layer of the prepared batter. Brush oil along the edge and on the surface and fry it on low-medium heat.
- Top it with dill leaves and sesame seeds.
- Flip and cook till the pancake is cooked from the inside.
- Serve hot with ketchup/chutney.