cooking time:20-30 minutes
Serves: 6-7 cheelas
Ingredients:
- · 1 cup green gram (moong dal).
- · 1 green chilli chopped (optional)
- · ½ cup finely chopped onion
- · 1/4 inch piece ginger chopped (adrak)
- · 1/2 teaspoon roasted cumin seeds powder (jeera)
- · 1/2 teaspoon salt to taste
- · 5-6 tablespoons of oil
- · Pinch of asafoetida powder
- · 5-6 cloves Garlic, roughly chopped
Method:
- Wash the dal, changing the water several times until it appears clear. Soak dal in 5-6cups of water for at least 4 hours.
- Drain the water. Blend the dal with green chilli and ginger, garlic adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
- Add salt, onion and cumin seeds powder into the batter and mix well.
- Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
- Place a non-stick skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
- Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
- When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa (Cheela ) using a flat spatula.
- Press the dosa (Cheela) lightly with the spatula all around to assure even cooking, turning them two to three times. Dosa (Cheela) should be crisp and golden brown on both sides.
- Repeat for the remaining dosas.
Serving suggestion:
Serve dosa folded with dry aloo subhji or you can fold with your favorite cheese. You can also serve with any chutney or with yogurt. You can also fill Cheleas with fresh grated paneer.