Namaskar. Welcome to nishamadhulika.com
Today we are making puffy Spinach Moong dal cheela.
This is really tasty and healthy cheela.
You can make it very easily in an instant.
Let's start making Cheela.
Take 1 cup soaked moong dal.
Moong dak is washed and soaked in water for 2 hours.
This is soaked moong dal.
Let's grind it.
Put the soaked moong dal in a jar.
We have removed all of the extra water from it,
and are only left with soaked dal.
Add 1/2 cup curd to the dal.
Take 4 big chilies, cut into big peices , add to the dal.
It will get grinded with the dal.
You can increase or decrease the quantity of chili as desired.
If you prefer it spicy you can add more chilies.
If you prefer less spicy you can add 2 chlies and make it.
Take 1/2 x 1 inch ginger piece.
Cut it in to big pieces, grind with the dal.
Grind the dal to a fine paste.
Dal is ground and ready.
This is slightly coarse and not too fine.
Moong dal is ground really easily.
Pour the dal in a bowl.
Now let's add spinach and salt to it.
Here we have 200 gms spinach with its stalk removed.
Wash and drain the water in the sieve.
Finely dice the spinach leaves.
This is finely diced 2 cup spinach.
Add it to the dal.
Add 1 tsp salt,
Mix all well.
All ingredients have mixed well.
Lastly add eno to it.
This is 3/4 tsp eno fruit salt.
Add it too.
Mix it till all ingredients blend well
so that the cheela turn out puffy.
Batter seems a bit dense.
Add 2 tbsp water to it.
Mix it all well.
Consistency should be same as that of the pakora.
Batter should neither be too thin nor too thick.
Batter is ready,let start with preparing cheela.
Heat a pan,
Add little oil to it and spread evenly.
We have taken non stick pan for the cheela.
You can take tawa as well.
Cheela can be easily flipped on non stick pan or tawa.
It doesn't stick.
If you use normal pan or tawa,
even then you can make cheela easily.
For that first of all you need to 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.
Prepare it same as in a non stick cheela.
Pan is hot, but it should not be too hot.
It should be less than medium hot
Reduce the flame.
I am wiping the extra oil from it.
Spread it evenly.
There should not be much oil.
We are making puffy cheelas.
Spread it thick.
Reduce flame to minimum,
pan is slightly hot,
Put batter in the pan for cheela.
You can keep the cheela big or small as desired.
Add 2 scoops of batter.
Spread with the scoop like this and make a thick cheela,
as we are making puffy cheela.
Cheela is spread.
Keep the flame medium and spread oil on the sides of the cheela.
Add little oil.
Spread a little oil over the cheela too.
Cover and cook the cheela on medium flame for 3 to 4 minutes.
Cheela is cooked for 4 minutes,now check it.
Cheela is roasted.
If you lift it, cheela is coming out.
It is roasted from beneath.
You can flip androast later.
Flip the cheela.
Flip it like this.
Roast it until brown spots appear on the other side as well.
Keep the flame low.
You don't need to cover the cheela,you can cook it open.
Roast it the same way.
Cheela is roasted well and has brown spots.
Place the cheela over the plate on the bowl.
Place it in the plate when it cools.
Spread and roast the next cheela likewise.
Reduce the flame.
Place the cheela over the bowl.
As the cheela has cooled, so now place the cheela over the plate.
Prepare all cheela likewise.
Cheelas are roasted and ready,
It takes 7 to 8 minutes to roast a cheela.
5 to 6 cheela can be prepared with this quantity of batter.
Puffy and delicious Moong dal Spinach cheela are ready.
It is really delicious.
You can serve it with tomato sauce , green coriander chutney
or any chutney of your choice.It tastes mouth drooling.
You can make it very easily.
Be careful that the batter doesnt turn too thin nor too thick.
You will make amazing cheela.
Try making this recipe at your home
and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
Do subscribe to my YouTube channel as well.