MUNG-OATS CHEELA WITH VEGGIE TOPPING
A healthy dose of filling breakfast in the morning helps to recharge you for the whole day. Once a week my breakfast is based on lentils and healthy grain. This mung dal-oats-besan cheela is a savoury pancake which doesn’t need much more introduction. As the name suggests, these cheelas have green mung dal as the main ingredient. Cheelas or savoury pancakes with different grain flours are a popular day-to-day breakfast in every household. This one is wholesome as topped with paneer and several veggies
All the ingredients that make these satisfying pancakes are super nutritious and healthy. Not only this, the topping of paneer and veggies makes it extraordinary, attracting the attention of kids who turn their noses on seeing plain mung dal cheelas. This cheela with a colourful topping reminds them of their favourite pizzas
PREP TIME – 80 minutes (prep time includes soaking dal and resting the batter)
COOK TIME -25-30 minutes
Makes – 10 cheelas
Course – Breakfast
Author – Bharti Dhawan
INGREDIENTS REQUIRED FOR CHEELA
• Green mung dal (whole or chilka /skinned) – 1 cup rinsed and soaked for 1 hr
• Oats – 1 cup
• Besan(chickpea flour) – 2 tbsp
• Ginger – 1-inch piece
• Green chillies – 1-2 nos or to taste
• Salt – 2 tsp
• Red chilly powder – 1 tsp
• Cumin(jeera) – 2 tsp
• Carrom seeds (Ajwain ) – 1/2 tsp
• Water for rinsing dal+soaking dal+grinding dal to make a semi-thick batter – sufficient enough
• Oil or ghee or butter – 8-10 tsp or as required
INGREDIENTS FOR THE TOPPING
• Paneer(cottage cheese) – 200 gms (cut into small thin pieces)
• Onions – 2 big-sized (cut into cubes)
• Tomatoes – 2 large (flesh only cut into cubes)
• Capsicum – 2 medium (cut into cubes)
• Red chilly powder – 1 tsp or to taste
• Salt – 1/2 tsp
• Pepper powder – 1/4 tsp
• Dried oregano – 1 tsp
PREPARATION FOR TOPPING
Add paneer and all the cubed veggies to a mixing bowl. Sprinkle salt and all the spices mentioned under ‘INGREDIENTS FOR THE TOPPING’. Keep aside for later use as the topping for mung dal-oats cheela
HOW TO MAKE MUNG-OATS CHEELA
1 – Add soaked mung dal, ginger piece, green chillies, sufficient water and oats to a wet grinder and blend to a smooth batter
2 – Transfer the batter to a mixing bowl and add 2 tbsp besan, salt, cumin, carrom seeds, and red chilly powder
3 – Combine all the ingredients and keep at rest for 20 minutes
4 – After 20 minutes, whisk the batter nicely to make it airy.
5 – Heat a non-stick pan and sprinkle some oil. Spread oil with kitchen paper. Add 1 ladleful of batter in the center and spread a circular motion
6 – Keep the flame medium and place the seasoned topping evenly on top. Press the topping with a spatula
7 – Sprinkle some oil all over on top and carefully flip the cheela when you are sure that the pan side is cooked golden brown
8 – Press the cheela with the spatula all around so that the topping side also cooks well. Flip the cheela once again and you will see the topping is cooked to perfection with golden brown marks
9 – Make all cheelas like this and serve with the chutneys of your choice
YOU MAY ALSO LIKE
BESAN CHEELA WITH PANEER BHURJI FILLING
MATAR CHEELA/GREEN PEAS SAVOURY PANCAKES
