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Quick Look Recipe Moong Ke Cheelay Main Ingredients Split green gram skinless (dhuli moong dal) Cuisine

Fusion Course Snack Level Of Cooking Easy Nutrition Facts Calorie Carbohydrates Protein Fat Fibers Similar Recipes Wholewheat and oats cookies Almond Croquettes Bhakarwadi Chaat Moong Dosa Besan Ka Dhokla Spicy Potato Pancakes See MoreRecent Searches Butter Chicken Palak Paneer Dal Makhani Bombay Pavbhaji Paneer Butter Masala Matar Paneer Shahi Paneer Rajma Rasmisa Aloo Ki Tikki You are here: Home Recipe Moong Ke Cheelay Moong Ke CheelayContributed By: Book: Khazana of Indian Recipes Rating: 0 Member LoginPlease login if you have already registered.User Name: Password: Login Failed Forgot Password? click here New Member? Please click here to register ACTIVATE YOUR ACCOUNT

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Invalid Email IdPlease Enter Email Id Your password has been sent on your email address. Please Check.Rate this recipe Pancakes prepared from moongdal and stuffed with green chutney and cottage chees e.Cooking Time: 15-20 minutes Servings: 4 Preparation Time: 2-4 hours Category: Veg Print this Recipe Add to Favourites 1 0 0 2 Ingredients Split g reen gram skinless (dhuli moong dal),soaked 1 cup Cumin seeds 1 teaspoon Green chillies,roughly chopped 2 Asafoetida a pinch Salt to taste Paneer (cottage cheese),grated 100 grams Onion ,chopped 1 medium Tomato,chopped 1 medium Fresh coriander leaves,chopped 2 tablespoons Red chilli powder 1/2 teaspoon Oil to shallow fry Method Grind moong dal with cumin seeds and green chillies. Dissolve asafoetida in two tablespoons of water and mix it into the dal batter. Add salt and mix well. Mix paneer with onion, tomato and coriander leaves. Season with salt and red chilli powder. Keep aside. Heat oil on a tawa or in a frying pan. Spoon a ladle full of batter onto the tawa and spread it to make a pancake with a diameter of about f our to five inches. Shallow fry for about half a minute. Sprinkle about two tabl espoons of paneer topping over the cheela. Spoon a little oil on the sides of th e cheela and cook for fifteen seconds on medium heat. Turn the cheela over and l et it cook on the other side for two minutes on low to medium heat. Spoon oil on the sides of the cheela and turn it over. Cook for another minute on moderately high heat. Serve hot with mint chutney. Chef's Tip