Chhattisgarh Cheela Moong Dal Lentil Breakfast Crepe Spiced

Method

1. 1

   Drain soaked moong dal. Grind with green chilli, ginger, fresh coriander and just enough water to make a smooth, moderately thin batter.

2. 2

   The batter should spread easily when poured onto a tawa.

3. 3

   Add cumin seeds, turmeric and salt. Mix well.

4. 4

   Heat a flat tawa on medium-high. Grease lightly with oil.

5. 5

   Pour a ladle of batter onto the centre. Immediately spread in a thin circular motion outward to make a round 18 to 20 cm wide.

6. 6

   Drizzle 1/2 tsp oil around the edges. Cook on medium-high 2 to 3 minutes until the edges lift and the bottom is golden.

7. 7

   Flip. Cook 1 to 2 minutes on the second side.

8. 8

   Serve with green chutney.