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Main Ingredients | Split Green Gram Skinless, Cumin Seeds |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 3.30-4 hour |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Vegetable Cheelay
- 1 cup Split Green Gram Skinless
- 1 teaspoon Cumin Seeds
- 2 Green chillies
- a pinch Asafoetida
- to taste Salt
- 1 small Carrot chopped
- 1 small Onion chopped
- 1 small Tomato chopped
- 1/4 cup Green peas shelled
- a few sprigs Fresh coriander leaves chopped
- 1/2 teaspoon Red chilli powder
- for shallow frying Oil
Method
- Soak moong dal in two cups of water for two hours. Grind with cumin seeds and green chillies.
- Dissolve asafoetida in two tablespoons of water and mix it into the dal batter. Add salt and mix well.
- Mix chopped carrot, chopped onion, chopped tomato, green peas and chopped coriander leaves with this. Season with salt and red chilli powder. Keep aside.
- 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.
- 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.
- Turn the chilla over and let it cook on the other side for two minutes on low to medium heat.
- 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 |
Carbohydrates | 54.9 |
Protein | 144.9 |
Fat | 48.5 |
Other Fiber | 25.3gm |
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