Cheela For Blog Hop Wednesdays Edition 2 Week 8

OMG!!Radhika has been doing this herculean task for the past 8 weeks. Kudos to her first. Her meticulous planning and that well organised schedule of hers requires a pat on the back. This week she had paired me with Priya Mitharwal. I must say i was stumped when i visited her blog. It is an abode of recipes. Maybe she should write her own cookbook or something. And she sure is a committed blogger whose posts will make cooking a delight for anyone. Lovely space, healthy dishes and great presentations and garnish of the food that she makes. Priya Mitharwal s space is awesome. And i had a very tough time picking one dish from her blog. I had bookmarked 2 recipes. Those that had moong in them. You see, off late i feel we dont eat enough sprouts and legumes. So i wanted to make something protein rich. And she had some perfect choices. Sprouted moong tikki and this cheela that i made for breakfast today is what i had in mind. Since we dont eat tikkis for breakfast, i chose cheelas. Thank you, Priya for introducing me to this scrumptious dish. We enjoyed it thoroughly.

Prep Time: Under 15 mins
Cook Time: Under 5 mins for a cheela
Source:Priya Mitharwal s blog
Makes 5 to 6 medium size cheelas

What you need?

Whole green moong dal 1 cup soaked overnight
Green chillies 4
Onion 1 large finely chopped
Cumin seeds 1 tsp
Garlic cloves 4
Ginger 1″ bit
Red chilli powder 1/2 tsp
Haldi a large pinch
Hing a large pinch
Cilantro 1/4 cup chopped finely
Salt to taste
Oil to cook the cheelas

How to make it?

Soak the moong dal overnight after washing it thoroughly.
Drain the excess water from the soaked moong and grind with the chillies, garlic, ginger,salt and cumin seeds in a grinder to idli batter consistency.
Add chopped onions and cilantro to the batter. Mix well.
Next, add the chilli powder, hing and haldi to the batter and combine well.
The batter is ready.
Now, heat a girdle or a tawa.
Ladle the batter and spread the batter like that of dosa batter.
Pour oil or butter or ghee around the sides and cook for 2 to 3mins on  a medium flame.
Flip over and cook again for 2 mins.

Take off from girdle.
Serve hot with a cup of plain raitha or peanut chutney.

Note: Cook the cheelas on medium flame. Dont heat the tava too much. It should be in medium heat or else the cheelas tend to brown too much.
I cooked the cheelas with oil as i dont like ghee or butter in the mornings. But my husband liked it with ghee. So do give it a try.

This is my entry to blog hop week 8 at Radhika s space and Healthy cooking challenge guest hosted by Kavi
for Smitha


  1. says

    oh these r awsum Anusha..even I make these n just add a bit of grated paneer to make it more filling:)first time at u r space…good to know u r from Gujrat…so am I!!

  2. says

    thanks dear for reminding me its wednesday already:-) These are very famous in Andhra and are called "pesarat" by people in AP. Yours have turned out brilliant…perfect try!

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