Moong-palak cheela,
Do you think of making something new, healthy and tasty every morning for breakfast? So your search ends on the cheela of moong-palak. This is not only easy to make, but also a great combination of taste and nutrition. Combination of protein -rich moong dal and iron and vitamin -rich spinach makes it a superfood breakfast. This delicious and nutritious cheela is a great option for the beginning of your day. Learn here the complete method of making moong-palak chila:
Moong-Palak’s Chila Creating Ingredients:
Moong dal without peeling 1 cup, spinach-1 cup (finely chopped), ginger-1 inch piece, green chili-1-2, cumin-1/2 teaspoon, asafetida-1/4 teaspoon, turmeric powder-1/4 teaspoon, salt-taste-taste, water-Water-Water-Water-Water for the solution, ghee-wine
Method of making moong-palak chila
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First step: First wash the moong dal thoroughly and soak it in water for 2-3 hours. If you want, you can soak it overnight. When the dal swells well, take it out of the water. Now grind coarsely by adding moong dal, ginger, green chillies and some water soaked in a blender jar. Keep in mind, the solution is not too thick nor too thin.
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Second step: Add finely chopped spinach, cumin, asafetida, turmeric powder and salt to the ground lentil solution and mix well. If the solution looks more thick, you can add some more water. The consistency of the solution should be like idli or dosa batter.
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Third step: Now, heat a non-stick griddle. Apply a little oil or ghee on the pan. Take a big spoon of solution and put it in the middle of the pan and make a thin cheela while spreading it slowly. Bake the cheela on medium flame till it turns golden from one side. When the edges start to become light brown, turn it over and roast it till it becomes golden from the other side. Serve hot moong-palak cheela with chutney, sauce or curd of your choice.
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