Chefstoppe || Moong Dal Palak Cheela

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Ingredients

Grocery List

1 bunch Coriander Leaves

2 Tomatoes sliced

½ tsp Cumin Seeds

3-4 Garlic Clove

1 Green Chilli

1 pinch Asafoetida

Salt according to taste

¼ cup Yellow Moong Dal

¼ cup Green Moong Dal

¼ cup Rice

1½ cup Spinach

2 Garlic Clove

½ inch Ginger

1 tsp Cumin Seeds

1 Green Chilli

1 pinch Asafoetida

Oil

Water

½ cup Paneer grated

¼ cup Coriander Leaves fine chopped

½ cup Onion fine chopped

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Source : foodsandflavorsbyshilpi

Direction

How To Prepare?

1. Put chutney ingredients in a mixer jar. Grind it coarse. Chutney is ready . Take it out in a bowl.
2. For making moong dal batter, Wash lentils/ dals and rice. Soak them overnight in water for at least for 6-8 hours.
3. After 8 hours sieve the water . Take a mixer jar and put spinach leaves, soaked dals and rice.
4. Also add ginger, cumin seeds, garlic, green chilli and hing. Here do not add or add very little water while grinding.
5. Transfer the spinach moong dal batter in a bowl and mix it thoroughly. Now add salt and mix it again.
6. To make chillas heat the pan at medium heat . Wipe the pan with moist paper towel.
7. Take a ladle full of batter and drop it on the center of pan. Spread it quickly with gentle hands in circular motion and make thin cheela.
8. After a minute spread a tea spoon of oil over the chilla and let it cook till you see crisp corners.
9. Now flip it over and cook for a minute. Flip it again and spread some paneer, onions and coriander leaves on it.
10. Fold it in any shape you like. Spinach moong dal cheela is ready. Serve it hot and crisp with spicy coriander chutney.