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Preparation Time : 480
Cook Time : 20
Total Time : 500
Sprouted moong - 2 cups Flour (suji ,besan, wheat or rice) - 1 cup Green Chilli - 1-2 Ginger - 1 inch garlic 4,5 pieces (optional) Salt - 1 tea spoon (as per the taste) Heeng - 1 pinch. Red Chilli - 1-2 pinch (optional) Coriander Powder - 1 tea spoon Green Coriander leaves - 2 table spoon (chopped) Oil - 2-3 table spoon.
Take out the seeds from Green Chilli and wash it, peel the ginger ,garlic and cut it into big pieces. Now make a paste of sprouted grains, ginger, and green chilli.
Put the mixture in a big bowl and add flour to it. Mix it well to make a batter of the dsame consistency, that is sued to make pakoras. Add salt, heeng, red chiili powder, coriander powder, and coriander leaves in the batter.
Now take a non-stick pan, heat it and grease it with 3-4 drops of oil. Take a spoon full of the mixture and spread it evenly on the pan in a circular motion. Pour some oil on all four corners of the cheela and few drops at the top of it. When the bottom layer turns brown and the upper layer changes its colour, turn thre sides. Cook it till both the layers turns brown in colour. Now take a plate and spread a napkin paper over it. Put the cheela on that napkin first and then serve it. The napkin will soak all the extra oil from the cheela
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