### TranslatedIngredients: 1 cup Green Moong Dal (Whole),1-1/2 tablespoons Rice flour,1/4 cup Coriander (Dhania) Leaves - chopped,2 Green Chillies - finely chopped,1 inch Ginger - grated,3 cloves Garlic - finely chopped,3/4 cup Water,Salt - or to taste,1/2 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,2 teaspoons Flax seed powder (flax meal),Sunflower Oil - for shallow frying ### PrepTimeInMins: 7 ### CookTimeInMins: 30 ### TotalTimeInMins: 37 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: North Indian Breakfast ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making Moong Dal Cheela Recipe, soak the moong dal in water for a 5 to 6 hours or preferably overnight. Once soaked, using a grinder, coarsely grind the moong dal with a very little water to make a thick batter.Once done, remove the moong dal cheela batter into a mixing bowl, add other ingredients like rice flour, coriander leaves, green chillies, ginger and garlic, salt, red chilli powder, garam masala powder and flax seed powder. Mix everything well.The batter should be thick pouring consistency. Check the salt and adjust to suit according to taste. Place a tawa on medium heat, add a few teaspoons of oil. Once the oil is hot, add two heapful tablespoons of the moong dal cheela batter on the tawa. Quickly spread it using the back of a spoon and let the moong dal cheela cook for a minute or two or till the bottom of the cheela turns golden brown. Flip the moong dal cheela and cook other side of the cheela too.Remove the Moong Dal Cheela on an absorbent sheet or kitchen towel to absorb the excess oil. Use the moong dal cheela batter in a similar way to make more cheelas. Once done, it is ready to be served.Serve Moong Dal Cheela Recipe along with Tomato Chutney or Capsicum Chutney Recipe for a wonderful and healthy North Indian Style breakfast and also an Indian Diabetic Breakfast.
