Step-by-Step Instructions

1. 1.Prepare the Moong Dal Batter

   Add 1 cup of moong dal (soaked overnight), 2 tablespoons of curd, 2 green chilies, and small pieces of ginger into a blender. Blend until a smooth batter is formed.

2. 2.Mix in Vegetables and Semolina

   Pour the blended batter into a bowl. Add 2 tablespoons of chopped capsicum, 2 tablespoons of chopped onion, 2 tablespoons of semolina, and 1/2 tablespoon of salt. Mix all 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 soften.

4. 4.Activate with Eno

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

5. 5.Prepare the Pan for Cooking

   Heat 1 tablespoon of oil in a pan over medium flame. Once hot, add 1/2 tablespoon of mustard seeds and 1/2 tablespoon of sesame seeds. Let them splutter for a few seconds.

6. 6.Cook the Cheela

   Pour a ladleful of batter onto the hot pan with the spluttering seeds. Gently spread the batter to form a round pancake. Cook on one side until golden brown, then flip and cook the other side until it's also golden brown and cooked through.

7. 7.Serve

   Once both sides are golden and crispy, remove the cheela from the pan. Repeat the process for the remaining batter. Serve hot with your preferred chutney or sauce.