Moong Dal Palak Cheela
Ingredients
Chutney
- 1 bunch Coriander Leaves
- 2 Tomatoes sliced
- ½ tsp Cumin Seeds
- 3-4 Garlic Clove
- 1 Green Chilli
- 1 pinch Asafoetida
- Salt according to taste
Batter
- ¼ cup Yellow Moong Dal
- ¼ cup Green Moong Dal
- ¼ cup Rice
- 1½ cup Spinach
- 2 Garlic Clove
- ½ inch Ginger
- 1 tsp Cumin Seeds
- 1 Green Chilli
- Salt according to taste
- 1 pinch Asafoetida
- Oil
- Water
Stuffing
- ½ cup Paneer grated
- ¼ cup Coriander Leaves fine chopped
- ½ cup Onion fine chopped
Instructions
- Put chutney ingredients in a mixer jar. Grind it coarse. Chutney is ready . Take it out in a bowl.
- For making moong dal batter, Wash lentils/ dals and rice. Soak them overnight in water for at least for 6-8 hours.
- After 8 hours sieve the water . Take a mixer jar and put spinach leaves, soaked dals and rice.
- Also add ginger, cumin seeds, garlic, green chilli and hing. Here do not add or add very little water while grinding.
- Transfer the spinach moong dal batter in a bowl and mix it thoroughly. Now add salt and mix it again.
- To make chillas heat the pan at medium heat . Wipe the pan with moist paper towel.
- Take a ladle full of batter and drop it on the center of pan. Spread it quickly with gentle hands in circular motion and make thin cheela.
- After a minute spread a tea spoon of oil over the chilla and let it cook till you see crisp corners.
- Now flip it over and cook for a minute. Flip it again and spread some paneer, onions and coriander leaves on it.
- Fold it in any shape you like. Spinach moong dal cheela is ready. Serve it hot and crisp with spicy coriander chutney.
Video
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