Skip to main content

Cheela(Pancake)

By

 


Dear Friends, 

         Like every day today, I am also here to share with you a healthy recipe,' moong Dal cheela(yellow lentil cheela).' Nowadays we all become very health conscious, especially after this corona. We all know friends,' health is wealth.' So, I decided to share this recipe. This recipe is made with yellow lentil(moong dal) which contains, full of nutrients. Green lentil includes several healthful antioxidants, including phenolic acids, flavonoids, caffeic acid, cinnamic acid, etc. Cheela helps to Lower; Bad LDL Cholesterol Levels and Reducing Heart Disease Risk. It also helps with weight loss. This dish is rich in Potassium, Magnesium, and Fiber, Which helps to Decrease Blood Pressure. 


      I used Urad dal(black gram lentil), which is a protein-rich dal for vegetarians. To get strong bones and a healthy body, have urad dal(black lentil).

This lentil benefits health as it has both solvable and unsolvable fiber, which is good for digestion and prevents constipation. It has acquiesced a natural philter as it treats sexual dysfunction. Soak this lentil in water for 5-6 hours and then fry it in clarified butter and have this pulse to get a healthy sex life. This lentil has many beauty benefits. If you will use this lentil paste as a face pack, it will help to prevent the formation of fine lines. This lentil also helps to increase hair growth if you apply this lentil as a hair mask. I believe this is a piece of helpful information. So, let's start making Cheela.


 Ingredients:-

  1. Whole green gram (green moong dal)- 1 cup.
  2. Black Gram(urad dal)- 1cup(without skin).
  3. Ginger-1inch(finely chopped).
  4. Red chili powder- 1/2 tsp.
  5. Green chilies-2-3(finely chopped).
  6. Onion- 1small(finely chopped).
  7. Garlic- 3-4 cloves(finely chopped).
  8. Flaxseed powder- 2-1/2tsp.
  9. Garam masala powder-1-1/2tsp.
  10. Turmeric powder-1/2tsp.
  11. Salt- To taste.
  12. Coriander leaves- a handful.
  13. Asafoetida- A pinch.
  14. Roasted Cumin powder- 1tsp.
  15. Vegetable Oil- as required (for shallow fry cheela).


Preparation Method:-

Step 1- First, one day before rinse both the lentils a couple of times. Then soak both the lentil in a separate bowl under sufficient water overnight.


Step 2- Next day, discard excess water from soaked lentils. Transfer both the soaked lentils; into a grinder jar. Add ginger, green chilies, and make a smooth batter. If required, then you can add 1-2tbsp of water(or adjust as desired). The consistency of the batter should have been like pancake batter.


Step 3- Once you get the proper texture of the batter. Transfer the batter to a large mixing bowl. Now add chopped onions, chopped garlic, red chili powder, garam masala powder, flaxseed powder, salt, turmeric powder, coriander leaves, asafoetida, roasted cumin powder. Mix well all ingredients with lentils batter.


Step 4- Check the consistency of the batter. If the batter becomes too thick, you can add more water at this stage. Make sure the batter should have a thick flowing texture. Adjust salt and spice also at this stage.


Step 5- Place a flat non-stick pan(Tawa) on medium flame. Brush 1tsp of oil on the pan. Once the oil is heated well, pour a ladle full of batter in the center of the pan.


Step 6- Now, quickly spread the batter with the back of a spoon clockwise. Lower the flame and cook the lentil cheela until the cheela turns golden from both sides. 


Step 7- Follow the same process for the remaining batter. Now, Cheela is ready to serve with chutney.




Labels:

Comments

Post a Comment

Last week's top

Thai Green Curry Recipe

By
  image credit Hello readers, Today I'm going to share with you "Thai green curry" recipe. Green curry evolved during the reign of king Rama VI or Rama VII between the years 1908-1926. Ingredients: 1. Boneless chicken-500g (cut into 1.5 cm cubes) breast and thigh portion of chicken. 2. Thai green curry paste-4 tbsp. 3. Coconut milk-1.5 cups. 4. Thai sweet basil leaves- 8 pieces. 5. Chicken stock- 1/2 cup. 6. Eggplants- 70g (1.5cm cubes). 7. Oyster mushrooms- 70g( small pieces). 8. Bamboo shoots- 1/2 cup. 9. Kaffir lime leaves- 4 pieces.(broken halves). 10. Palm sugar- 2 tbsp. 11. Fish sauce- 2 tbsp. 12. Coconut cream- 1 cup. 13. Vegetable oil- 2 tbsp. 14. Red spur chilies -2 ( julienned). Preparation Method: Step 1- In a blender add sweet basil leaves (4) with half portion of coconut milk and make mixture with it set aside in a bowl. Step 2- Place a wok on the gas oven add vegetable oil and remaining coconut milk and bring it to boil till it became thick. Step 3- Add gree...
Post a Comment
Read more

Puli pithe with chushi

By
  image: Puli pithe with chushi Dear friends,                    Today I will share with you a recipe which is now almost a lost recipe. "Puli pithe with Chushi". When I was a kid, I saw my grandmother and my mother prepared "Chushi" couple of days before making this particular pithe. This helps Chushi to last long. Now when I sit to write the recipe the picture of my grandmother and my mother's visible infront of my eyes." Time and tide waits for none". Often I think if I could invent a time machine then definitely went back to the past so that I can see my mother once again. Anyway maybe this could make you all feel bored, let's go back to the topic of recipe. Actually 'Chushi' is look like a big rice grain. During " Poush Sankranti" when palm jaggery is also available we Bengalis are prepared varieties of "Pithas", though now a days maximum people bought it from sweet shop. "Puli" is maybe you can find out b...
Post a Comment
Read more

Rajasthani dessert - "Malai Ghewar"

By
image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...
2 comments
Read more