Ingredients
-
1 cup split yellow moong dal (mung beans), soaked overnight split yellow moong dal1 cup split yellow moong dal (mung beans), soaked overnight
-
1/2 teaspoon turmeric powder turmeric powder1/2 teaspoon turmeric powder
-
1/2 teaspoon red chili powder red chili powder1/2 teaspoon red chili powder
-
1 teaspoon cumin seeds cumin seeds1 teaspoon cumin seeds
-
Salt, to taste saltSalt, to taste
-
1/2 cup finely chopped onion onion1/2 cup finely chopped onion
-
1/2 cup grated carrot carrot1/2 cup grated carrot
-
1/2 cup finely chopped bell pepper (any color) bell pepper1/2 cup finely chopped bell pepper (any color)
-
1 green chili, finely chopped (optional) green chili1 green chili, finely chopped (optional)
-
1/2 teaspoon garam masala garam masala1/2 teaspoon garam masala
-
1/2 teaspoon coriander powder coriander powder1/2 teaspoon coriander powder
-
1 tablespoon chopped fresh coriander leaves fresh coriander leaves1 tablespoon chopped fresh coriander leaves
-
1/2 teaspoon grated ginger ginger1/2 teaspoon grated ginger
-
1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
-
1 tablespoon water (as needed for batter) water1 tablespoon water (as needed for batter)
-
Oil spray or a few drops of oil for cooking (optional, can be oil-free) oil sprayOil spray or a few drops of oil for cooking (optional, can be oil-free)
-
Coriander-mint chutney, to serve coriander-mint chutneyCoriander-mint chutney, to serve
Directions
Blend soaked yellow moong dal with spices and water to form a smooth batter. Sauté vegetables with Indian spices. Prepare pancakes (cheelas) from the batter, fill with veggie mixture, roll, and serve with chutney. You can add or substitute other seasonal vegetables as desired. For a fully oil-free version, use a good nonstick pan. For extra flavor, add a pinch of chaat masala to the veggie filling.
Steps
|
1
Done
|
Drain and rinse the soaked moong dal. Add to a blender with turmeric powder, red chili powder, cumin seeds, salt, ginger, and enough water to make a smooth, pancake-like batter. |
|
2
Done
|
Pour the batter into a bowl and set aside. |
|
3
Done
|
Heat a nonstick pan (or greased skillet). Add onion, bell pepper, carrot, and green chili. Sauté for 2-3 minutes until slightly soft. Stir in garam masala, coriander powder, salt, and lemon juice. Mix well and set aside. |
|
4
Done
|
Wipe the pan clean if needed. Pour a ladleful of batter onto the center of the pan, spreading it out to form a thin pancake (cheela). |
|
5
Done
|
Cook on medium heat for 2-3 minutes until the edges lift, then flip and cook the other side for 1-2 minutes. Repeat with remaining batter. |
|
6
Done
|
Place a generous spoonful of the veggie filling on each pancake. Sprinkle fresh coriander. Roll or fold into wraps. |
|
7
Done
|
Serve hot with coriander-mint chutney. |
