Chhattisgarh Cheela Moong Dal Lentil Breakfast Crepe Spiced

Ingredients

• 1 cup split yellow moong dal — soaked 3 hours and drained
• 1 green chilli
• 1/2 inch ginger
• 2 tbsp fresh coriander
• 1/4 tsp cumin seeds
• 1/4 tsp turmeric
• Salt to taste
• Water — to make pourable batter
• Oil for cooking

Method

1. Drain soaked moong dal. Grind with green chilli, ginger, fresh coriander and just enough water to make a smooth, moderately thin batter.
2. The batter should spread easily when poured onto a tawa.
3. Add cumin seeds, turmeric and salt. Mix well.
4. Heat a flat tawa on medium-high. Grease lightly with oil.
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. 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. Flip. Cook 1 to 2 minutes on the second side.
8. Serve with green chutney.