How to make Vegetable Cheelay -
Indian pancake with a difference.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Green Gram Skinless, Cumin Seeds (जीरा)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Vegetable Cheelay checkout Kanji Bada, Dal Puri, Mangodi Palak Wade. You can also find more Snacks and Starters recipes like Stuffed Papads Indian Masala Omelette Potato Omelette Fried Pumpkin
Vegetable Cheelay Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3.30-4 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Vegetable Cheelay Recipe
Split Green Gram Skinless 1 cup
Cumin Seeds 1 teaspoon
Green chillies 2
Asafoetida a pinch
Salt to taste
Carrot chopped 1 small
Onion chopped 1 small
Tomato chopped 1 small
Green peas shelled 1/4 cup
Fresh coriander leaves chopped a few sprigs
Red chilli powder 1/2 teaspoon
Oil for shallow frying
Method
Step 1
Soak moong dal in two cups of water for two hours. Grind with cumin seeds and green chillies.
Step 2
Dissolve asafoetida in two tablespoons of water and mix it into the dal batter. Add salt and mix well.
Step 3
Mix chopped carrot, chopped onion, chopped tomato, green peas and chopped coriander leaves with this. Season with salt and red chilli powder. Keep aside.
Step 4
Heat oil on a tava. Spoon about one ladle of batter on to the tava and spread it to make a pancake with a diameter of about four to five inches.
Step 5
Shallow fry for about half a minute. Spoon a little oil on the sides of the chilla and cook for fifteen seconds on medium heat.
Step 6
Turn the chilla over and let it cook on the other side for two minutes on low to medium heat.
Step 7
Spoon oil on the sides of the chilla and turn it over. Cook for another minute on moderately high heat. Serve hot.
Nutrition Info
Calories : 1236 Kcal
Carbohydrates : 54.9 gm
Protein : 144.9 gm
Fat : 48.5 gm
Other : 25.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
