Moong Daal Ka Cheela - Savory Moong Bean Pancakes
Cheela is a versatile savory pancake, ideal for a wholesome breakfast or as an accompaniment to various gravy dishes.
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Instructions
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Thoroughly wash the moong, then combine it with dry red chiles, cumin seeds, and asafoetida powder in a large bowl, covering it fully with warm water to soak overnight.
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The following morning, drain the soaked ingredients and grind them into a fine, pourable paste with the consistency of pancake batter, adding water as necessary. Incorporate grated ginger, chopped coriander, and salt, then mix well.
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Heat a griddle or heavy-bottomed pan over medium heat and coat it lightly with cooking oil.
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Pour a ladle of batter onto the hot pan, spreading it into a 6-inch circular shape, and cook for one minute.
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Drizzle additional oil over the cheela, then lift the edges and flip it, continuing to cook until the second side turns golden.
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Remove the cheela from the pan and serve immediately with your choice of chutneys.