Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Rice flour | 1 tablespoon |
| Bottle gourd (lauki) – grated | 1/2 cup |
| Green Chillies – chopped | 2 |
| Ginger – chopped | 1 inch |
| Coriander (Dhania) Leaves – finely chopped | 1 tablespoon |
| Asafoetida (hing) | A pinch |
| Salt | To taste |
| Sunflower Oil | 2 teaspoons |
| Water | As required |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 10g |
| Carbohydrates | 25g |
| Dietary Fiber | 5g |
| Fat | 5g |
| Sodium | 150mg |
Preparation Steps
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Soaking the Moong Dal: Begin by soaking the whole green moong dal in water for approximately 5 hours. This process helps soften the dal, making it easier to blend.
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Washing and Draining: Once the soaking time is complete, thoroughly wash and drain the soaked moong dal to remove any impurities.
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Preparing the Cheela Batter: In a blender or food processor, combine the soaked moong dal, chopped ginger, and green chillies. Gradually add enough water to blend the mixture into a smooth batter. The consistency should be thicker than that of dosa batter since the grated lauki will contribute additional moisture.
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Combining Ingredients: Transfer the blended batter into a mixing bowl. Grate the bottle gourd (lauki) and fold it into the batter. Add the chopped coriander leaves, salt, rice flour, and a pinch of asafoetida (hing). If necessary, add a bit more water to achieve a dosa-like batter consistency.
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Cooking the Cheela: Heat a tava or non-stick frying pan over medium heat. Once hot, take a ladleful of the batter and pour it onto the tava, spreading it in a circular motion from the center outward to form a thin cheela. Drizzle a teaspoon of sunflower oil or ghee around the edges of the cheela.
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Flipping: Allow the cheela to cook until it turns a lovely golden brown on one side, approximately 3-4 minutes. Carefully flip it over using a spatula and cook the other side until it achieves a similar golden brown hue.
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Repeat: Repeat the process with the remaining batter to create additional cheelas, adding more oil to the tava as needed.
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Serving Suggestions: Serve the Lauki and Whole Green Moong Dal Cheela hot, accompanied by a side of Red Chilli Coconut Chutney for a South Indian twist or a Sweet and Spicy Tomato Chutney to enhance the flavors. For an extra treat, pair your cheela with a warm cup of Masala Chai to complete your breakfast experience.
Tips for Perfect Cheelas
- Soaking Time: For best results, ensure the green moong dal is soaked adequately; this not only aids in blending but also enhances the nutritional benefits.
- Add-ons: Feel free to experiment with additional spices such as cumin or turmeric to infuse more flavor into the batter.
- Serving Variations: These cheelas can also be served as a snack or light meal throughout the day, making them versatile and family-friendly.
Conclusion
The Lauki and Whole Green Moong Dal Cheela is not just a breakfast item; it’s a celebration of healthy, wholesome ingredients that deliver taste and nutrition in every bite. This simple yet satisfying dish can be a fantastic addition to your recipe repertoire, and with its diabetic-friendly profile, it’s a meal you can feel good about serving. So gather your ingredients and treat yourself and your loved ones to this delightful cheela today!