Moong Daal Ka Cheela

1. 1

   Soak moong daal in water for 3-4 hours. Grind it to form a smooth paste, forming a batter. While grinding, add a little water if necessary. Add salt, onion, and red chilli powder

2. 2

   Take a non-stick pan and slightly oil it.

3. 3

   Put a ladle full of batter on it and spread it in the form of chapati. Oil this cheela slightly from top as well. Flip it when done. Cook the other side.

4. 4

   Put grated paneer in the center and fold.

5. 5

   Serve hot with Tomato Ketchup or Mint Chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.