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Friday, 29 September 2017

Whole Masoor Dal Cheela (Whole Red Lentil Crepes / Pancakes)


          
          What better way to start your day than with these yummy and healthy Cheelas made with whole masoor dal. An absolutely lovely weekend breaky with some onion-tomato chutney and red chili pickle. What more do you want? It keeps you satiated till lunch time. I also added some fresh grated coconut, fresh chopped mint and some basic spices for some added flavour.




         

          Masoor Dal (Red Lentils) are a powerhouse of proteins, iron and fibre. Hence these cheelas are not only healthy, but low in fat, nutritious and yummy too. Besides breakfast, they can also be served for lunch / dinner or as a lunch box meal too. This is a much preferred crepe anytime of the day at my place. 









  • 1 cup whole masoor dal, soaked overnight
  • 1" ginger
  • 2-3 green chilies
  • 2 garlic cloves
  • salt to taste
  • 1 tsp. red chili powder
  • 1/2 tsp; turmeric powder
  • 2 tbsp. fresh grated coconut
  • 1 tsp. roasted coriander powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. nigella seeds (kalonji)
  • 1/4 tsp. asafoetida
  • 2-3 tbsp.  mint leaves, chopped
  • oil to shallow fry









          Blend the soaked lentil along with green chilies, ginger, garlic and required quantity of water to a smooth paste. Mix rest of the ingredients (except oil) and make a batter. 

          Heat a nonstick pan and pour a ladleful of the batter and spread it in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and cook on a medium flame till one side is done. Then flip it over and cook the other side too. Serve them with any chutney and / or pickle for a sumptuous breakfast.
















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