Vegetable Cheelay

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

1. Soak moong dal in two cups of water for two hours. Grind with cumin seeds and green chillies.
2. Dissolve asafoetida in two tablespoons of water and mix it into the dal batter. Add salt and mix well.
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.
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.
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.
6. Turn the chilla over and let it cook on the other side for two minutes on low to medium heat.
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