Moong Daal Cheelas

BM # 41  Week 1   Day 2

We Indians are so used to eating rice or chapati for a meal that when we think of a No Carb Meal we still think on the lines of something filling.Well we have been off carbs for dinner for over a month now and inspite of having lots of options, the family prefers Indian food. 

Fotr the second day, under low Carbs theme I made these cheelas. These are made from Moong Daal which has been soaked and then grinded. The Cheelas have been made exactly the way we do dosas. I sauted some fresh peas and served with a diluted spicy chutney which served the purpose of sambar. I did not use any oil to make the cheelas crisp...just let them cook on slow fire .You could use some ghee or butter for the kids though. These are light, yet filling and delicious enough to satisfy the taste buds.






Cheelas
2 cups moong daal
Salt to taste
Wash and soak the daal for 2-4 hours.
Adding salt , grind the daal to a fine paste.
Heat a non stick gridle.
Pour a ladle full on it and rotate it clockwise, this will spread and become a big disc.
Cook on slow fire till the cheela becomes nice and crisp.


Saute'ed
 Peas

1 cup boiled green peas
1 tsp mustard seeds
1 green chilly finely chopped
Few curry leaves
1 onion, roughly chopped
2-4 tsp grated coconuts
Heat just a few drops of oil, just enough for the mustard to crackle.
Add green chillies, curry leaves and onions.
Give it a quick toss on full flame.
Add boiled peas, a pinch of salt.
You could add grated coconut.


Chutney
1tbsp gram flour
1 cup curd
2-3 green chilly
Hand full mint
Salt to taste
Pinch black salt.
Mix all ingredients and blend in a mixer.
Pour in a pan , adding some water to adjust the consistency
and cook for 5-7 minutes, or till the raw smell of gram flour goes away.
Chill before serving.

Serving style
Serve the cheela along with chutney kadhi and sautéed peas.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42




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