2 cups split moong lentils without skin – see link below for a picture of Moong
2 dry red chilies
1 teaspoon cumin seeds
1/4 teaspoon asafetida powder
2-inch piece of ginger, finely grated
2 finely chopped green chillies (optional)
1/2 cup finely chopped fresh coriander
Salt to taste
Vegetable, canola or sunflower oil (for frying)
Steps to Make It
Thoroughly wash the Moong under running water. Put it into a large bowl and add the dry red chillies, cumin seeds and asafetida powder. Mix well and add enough warm water to cover the Moong fully. Leave overnight to soak.
The next morning, drain the water away, grind the moong and spices you soaked with it, in a food processor to get a fine paste. Add water only as required to get the consistency of pancake batter – thick but ‘pour-able’. Add the grated ginger, chopped coriander and salt to taste and mix well.
Heat a griddle or heavy-bottomed pan on medium heat. When hot, add a few drops of cooking oil to it and swirl to coat all sides of the pan. Now pour a ladle full of batter onto the pan and lightly use the ladle to spread the batter into a circular shape from the center outwards. Make a circle of diameter roughly 6 inches. Cook for 1 minute.
Drizzle with a little oil and lift the edges of the Cheela to allow oil to go under it. Flip now and cook till the other side is golden too.
Remove from pan and serve immediately with chutneys of your choice. You can eat this with your favorite chutneys