Puffy Moong Dal Cheela with Spinach । Moong Dal Puffy Cheela

    palak-moong-dal-cheela

    Puffy Moong Dal Cheela with Spinach ।  Moong Dal Puffy Cheela

    Puffy Moong Dal Cheela with Spinach makes an amazing snack. This cheela is slightly different in taste and appearance from the usual cheela, these cheelas have an extra dose of flavor to them. These puffy and luscious cheela these turn out to be more lip smacking when served with green coriander chutney or sauce.

    Here is an easy recipe with step by step pictures to make Puffy Moong Dal Cheela with Spinach instantly. These can be served to guests or can be packed in kids lunch box. Prepare this yummy with this easy recipe and step by step pictures. Enjoy having Puffy Moong Dal Cheela with Spinach.

    Direction:

    Getting ready:

    Take 200 gms spinach, wash, drain water and remove stalk. Finely dice the spinach leaves. This is finely diced 2 cup spinach.

    palak moong dal cheelaMaking :

    Take 1 cup soaked moong dal.Put it in a jar and remove the extra water,Add curd to it followed by 4 big chilies, cut into big pieces. Also add 1/2 x 1 inch ginger piece.Grind to fine paste.

    palak moong dal cheela

    Pour the dal in a bowl. Add 2 cup spinach, 1 tsp salt. Mix all ingredients well. Also add 3/4 tsp eno fruit salt.Mix again. If batter seems dense then add 2 tbsp water. Consistency of batter should be like of pakora.

    palak moong dal cheela

    Once batter is ready, heat a pan, little oil to it and spread evenly. Reduce flame, wipe off extra oil. Pour 2 scoops of batter in the pan and spread.Spread with scoop. Keep flame medium and spread oil on sides of cheela.

    palak moong dal cheela

    Cover and cook the cheela on medium flame for 3 to 4 minutes. Then check if it is roasted from beneath and there are brown spots. Flip the cheela. Roast it until brown spots appear on the other side as well. Prepare all cheela likewise then Turn off flame. Place the steaming hot cheelas on a bowl over a plate. Keep on plate later. It takes 7 to 8 minutes to roast a cheela. 5 to 6 cheela can be prepared with this quantity of batter.

     

    palak moong dal cheelaServing :

    Sumptuous Cheelas are roasted and ready. These are puffy and look very appealing. You can serve it with tomato sauce , green coriander chutney or any chutney of your choice.It tastes mouth drooling.

    palak moong dal cheelaSuggestion:

    • You can increase or decrease the quantity of chili as desired.
    • We have taken non stick pan for the cheela. You can take tawa as well.
    • If you use normal pan or tawa, then first of all heat the pan, Spread some oil over it and let it heat.Then reduce the flame and let the pan cool.Wipe off the extra oil.Cut the poatato in half and move it over the pan.When the pan remains slightly hot then spread the cheela batter.
    • Be careful that the batter doesn’t turn too thin nor too thick.
    Puffy Moong Dal Cheela with Spinach । Moong Dal Puffy Cheela palak-moong-dal-cheela
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Soaked Moong dal - 1 cup (180 gms)
    • Spinach - 2 cup (200 gms) (finely chopped)
    • Green chili - 4
    • Ginger - ½ x1 inch piece
    • Curd - ½ cup
    • Oil - 2 tbsp
    • Eno fruit salt - ¾ tsp
    • Salt - 1 tsp (or to taste)
    Instructions
    1. Take 200 gms spinach, wash, drain water and remove stalk. Finely dice the spinach leaves. This is finely diced 2 cup spinach.
    2. Take 1 cup soaked moong dal.Put it in a jar and remove the extra water,Add curd to it followed by 4 big chilies, cut into big pieces. Also add ½ x 1 inch ginger piece.Grind to fine paste.
    3. Pour the dal in a bowl. Add 2 cup spinach, 1 tsp salt. Mix all ingredients well. Also add ¾ tsp eno fruit salt.Mix again. If batter seems dense then add 2 tbsp water. Consistency of batter should be like of pakora.
    4. Once batter is ready, heat a pan, little oil to it and spread evenly. Reduce flame, wipe off extra oil. Pour 2 scoops of batter in the pan and spread.Spread with scoop. Keep flame medium and spread oil on sides of cheela.
    5. Cover and cook the cheela on medium flame for 3 to 4 minutes. Then check if it is roasted from beneath and there are brown spots. Flip the cheela. Roast it until brown spots appear on the other side as well. Prepare all cheela likewise. Turn off flame. Place the steaming hot cheelas on a bowl over a plate. Keep on plate later. It takes 7 to 8 minutes to roast a cheela.5 to 6 cheela can be prepared with this quantity of batter.
    6. Sumptuous Cheelas are roasted and ready. These are puffy an look very appealing. You can serve it with tomato sauce , green coriander chutney or any chutney of your choice.It tastes mouth drooling.

     

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