Step-by-Step Instructions

1. 1.Prepare the Moong Dal Batter

   Add 1 cup of moong (soaked overnight), 2 tbsp of curd, 2 green chillies, and a small piece of ginger to a blender. Blend until you get a smooth batter.

2. 2.Mix in Vegetables and Semolina

   Pour the blended batter into a bowl. Add 2 tbsp of chopped capsicum, 2 tbsp of chopped onion, 2 tbsp of semolina, and 1/2 tbsp of salt. Mix all the ingredients thoroughly until well combined.

3. 3.Rest the Batter

   Cover the bowl and let the batter rest for 10 minutes. This allows the semolina to absorb moisture and the flavors to meld.

4. 4.Add Eno Powder

   After 10 minutes, add 1/2 tbsp of Eno powder and 2 tbsp of water to the batter. Mix gently until the Eno powder is fully incorporated and the batter becomes slightly frothy.

5. 5.Prepare the Pan

   Heat 1 tbsp of oil in a non-stick pan over medium flame. Once the oil is hot, add 1/2 tbsp of mustard seeds and 1/2 tbsp of sesame seeds. Let them splutter for a few seconds.

6. 6.Cook the Cheela

   Pour a ladleful of the prepared batter onto the hot pan, spreading it evenly to form a round pancake. Cook on one side for approximately 2-3 minutes until the edges turn golden brown and the top appears set.

7. 7.Flip and Cook Other Side

   Carefully flip the cheela using a spatula. Cook the other side for another 2-3 minutes until it is also golden brown and crispy. Repeat the process for the remaining batter.

8. 8.Serve

   Transfer the hot moong dal cheela to a plate. Serve immediately with your favorite chutney or sauce.