Masoor dal cheela

• 1 cup red masoor dal (soaked for 2 hours)
• 1 piece green chili (finely chopped)
• 1/2 inch ginger
• 2 tablespoon onion (finely chopped)
• 1 pinch cumin seed
• 1 pinch salt (to taste)
• 1 tablespoon water (as needed for batter consistency)
• 1 teaspoon ghee or oil (for cooking)
• 2-3 tbsp fresh coriander

Instructions

1. 1

   Rinse and soak masoor dal for 2 hours. Drain well and grind it with cumin seeds, green chilli, ginger into a smooth, thick batter using minimal water. The consistency should be thicker than dosa batter — almost like thick paste.

   💡 Tip: Don't over-grind; a slightly textured batter gives better results.
2. 2

   Transfer batter to a bowl. Add finely chopped onion, coriander, and salt. Mix well to combine all ingredients evenly.

   💡 Tip: Use fresh ginger and green chili for the best flavor.
3. 3

   Heat a non-stick tawa or griddle over medium-high heat. Lightly grease with ghee or oil.

   💡 Tip: A hot tawa ensures crispy, golden edges.
4. 4

   Pour a ladleful of batter onto the center of the tawa. Gently spread it into a thin, even circle using the back of the ladle. Drizzle a few drops of ghee around the edges.

   💡 Tip: Don't press down too hard; let it cook undisturbed for 2-3 minutes.
5. 5

   Once the bottom turns golden and crispy, flip carefully. Cook the other side for 1-2 minutes until light golden. Transfer to a plate.

   💡 Tip: A thin spatula works best for flipping without breaking the cheela.

Nutrition Per Serving

* Nutritional values are approximate and per serving.

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