Recipe for Moong Dal Cheela with Crunchy Spice Topping

Recipe for Moong Dal Cheela with Crunchy Spice Topping
Moong Dal Cheela with spicy topping

Moong dal cheelas are are a very popular breakfast in Rajasthan. They are also made using Besan or gram flour. Light and nutritious, they can be served with a choice of fillings. In this recipe, the cheelas are bite sized and the topping is made from a traditional Hyderabadi spice mix used to stuff vegetables and a touch of tamarind to the batter rounds off the flavours. A similar combination of peanuts, sesame seeds and chillies are also used in the making of the curry base for saalan. Topping cheelas with the crunchy mix adds a lovely mix of flavours and textures to the dish. The spice powder can also be used to eat with idlis and dosas

Moong dal cheelas are are a very popular breakfast in Rajasthan. They are also made using Besan or gram flour. Light and nutritious, they can be served with a choice of fillings. In this recipe, the cheelas are bite sized and the topping is made from a traditional Hyderabadi spice mix used to stuff ...

Recipe for Moong dal cheela with Hyderbadi masala topping

Summary

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  • Coursebreakfast
  • Cuisinenorth indian
  • Yield8-10 cheelas 2" diameter s 8-10 cheelas 2" diameter
  • Cooking Time20 minutesPT0H20M
  • Preparation Time2 hoursPT2H0M
  • Total Time2 hours, 20 minutesPT2H20M
  • Passive Time2 hours

Ingredients

For Moong Dal Cheela
Split yellow Moong Dal
½ cup
Tamarind paste
¼ tsp
Salt
½ tsp
Oil to cook cheelas
2 tbsps
For Hyderabadi Masala topping:
Raw peanuts
3 tbsps
Sesame seeds
1 tbsp
Dried red chillies
3
Crumbled jaggery
1 tsp of
Salt
½ tsp

Steps

  1. Wash and soak the moong dal for 2 hours in lots of water
  2. On a medium flame, roast the peanuts, sesame seeds and red chillies until the peanuts turn golden brown. This will take around 8-10 minutes. Once cooled, in a mixer, pulse and coarsely grind this with the salt and jaggery and keep aside
  3. Drain the soaked dal and grind it to a puree with ¼ cup water and tamarind paste. Add salt and 1 tbsp of the ground spice mix
  4. Grease a non-stick tava with a few drops of oil
  5. Using 1 tablespoon of batter, prepare small cheelas, not too thin though. Drizzle oil around the sides and on medium flame, allow to turn golden. Flip and cook on other side for 30 seconds
  6. Make in batches and remove onto a platter
  7. To serve, place a teaspoon of Hyderabadi spice mix on each cheela or serve a stack of cheelas with the spice mix in a cup

These make a wholesome breakfast or a light lunch. Prepare the batter the previous night and this breakfast will be ready in less than 15 minutes. The crunchy topping can be prepared in a bigger batch and stored in refrigerator.

(c) Nandita Iyer 2006-2015

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