Healthy Moong Dal and Rice Cheela

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Ensure moong dal and rice are soaked overnight for best results and easy grinding.

• Adjust the amount of green chilies according to your spice preference.

• Cook on low flame to ensure the cheela cooks through and becomes crisp without burning.

• Add other vegetables like spinach, peas, or grated zucchini for more nutrition.

• Serve with yogurt or a side of pickle for a complete meal.