Step-by-Step Instructions

1. 1.Wash and Soak Dal and Rice

   In a bowl, add 1/2 cup moong dal and 1/2 cup rice. Wash them thoroughly with water, then drain. Add fresh water and soak the dal and rice overnight.

2. 2.Grind the Batter

   After soaking overnight, transfer the soaked moong dal and rice into a mixer jar. Add 3 green chilies and 1/4 cup of water. Grind the mixture until it forms a light coarsely textured batter.

3. 3.Prepare the Batter with Vegetables and Spices

   Transfer the ground batter into a large bowl. Add 1 grated carrot, 1 chopped onion, 2 tablespoons of chopped capsicum, and 2 tablespoons of frozen sweet corn. Season with 1 teaspoon of salt, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of garlic paste. Mix all ingredients well until combined.

4. 4.Add Coriander and Baking Soda

   Add 2 tablespoons of chopped coriander leaves to the batter and mix well. Just before cooking, add 1/2 teaspoon of baking soda and 1 tablespoon of water over it. Mix gently to activate the baking soda and ensure it's evenly distributed.

5. 5.Cook the Cheela

   Heat 1 teaspoon of oil in a non-stick pan. Spread the oil evenly. Sprinkle some mustard seeds and curry leaves. Pour 2 ladles of the prepared batter into the pan and spread it evenly to form a round cheela. Sprinkle more mustard seeds and curry leaves on top of the batter. Cover the pan with a lid and cook on low flame for 3 minutes.

6. 6.Flip and Cook Until Golden Brown

   After 3 minutes, remove the lid and carefully flip the cheela. Add another 1 teaspoon of oil around the edges. Press gently with a spatula and cook until both sides are crisp and golden brown.

7. 7.Serve

   Once cooked, remove the cheela from the pan and place it on a plate. Cut it into pieces using a pizza cutter or knife. Serve hot with tomato ketchup or green chutney.