Savory Lentil Pancakes (Print Version)

# Ingredients:

→ Main Batter

01 - 1 cup split yellow moong dal (yellow lentils), rinsed and soaked for 3 hours
02 - 1-inch piece fresh ginger
03 - 1 fresh green chili
04 - 1 teaspoon cumin seeds
05 - ½ cup water, plus more as needed for consistency

→ Mix-ins & Seasonings

06 - ¼ cup finely diced onion
07 - 2 tablespoons fresh coriander leaves, chopped fine
08 - ½ teaspoon ground turmeric
09 - ½ teaspoon red chili powder (optional, adjust to taste)
10 - Salt to your liking

→ For Cooking

11 - Oil or ghee for greasing the pan

# Instructions:

01 - Give the moong dal a good rinse under running water 2-3 times until the water runs clear. Transfer to a bowl, cover with plenty of water, and let it soak for at least 3 hours or leave it overnight for best results.
02 - Drain the soaked lentils completely and add them to your blender. Toss in the ginger, green chili, cumin seeds, and about half a cup of water. Blend everything together until you have a smooth, creamy batter without any lumps.
03 - Pour the blended batter into a mixing bowl. Stir in the chopped onions, fresh coriander, turmeric, red chili powder, and salt. Mix well until everything is evenly distributed. Check the thickness—if it's too dense, add a splash more water until it reaches a pourable consistency. Let the batter rest for about 5 minutes.
04 - Place a well-seasoned cast iron griddle or non-stick pan over medium heat. Once it's nice and hot, brush or drizzle a few drops of oil across the surface.
05 - Scoop up a ladleful of batter and pour it onto the center of the hot pan. Working quickly, use the back of the ladle to spread it outward in circular motions, creating a thin, round pancake. Drizzle a little oil or ghee around the edges and over the top.
06 - Let it cook undisturbed for 1-2 minutes until the bottom turns light golden and gets crispy around the edges. Carefully flip it with a spatula and cook the other side until you see lovely golden brown spots appearing. Remove from heat.
07 - Enjoy your cheela fresh off the griddle while it's still warm and crispy. Pair it with your favorite chutney, pickle, or a steaming cup of masala chai.

# Notes:

01 - The batter consistency is key—it should flow easily but not be watery. Think of a thick pancake batter that you can pour and spread smoothly.
02 - Make sure all your vegetables are chopped very finely or grated. Larger pieces make it hard to spread the batter evenly on the griddle.
03 - For extra crispiness, try adding a quarter cup of rice flour to your batter.
04 - If you're making these for children, feel free to skip the green chilies and red chili powder entirely. You can always adjust the heat level to match your family's preferences.
05 - You can switch things up by using whole green mung beans or split masoor dal (red lentils) instead of yellow moong dal.
06 - Boost the nutrition by mixing in finely chopped bell peppers, cabbage, or grated vegetables like carrots, beets, or zucchini.
07 - For a protein boost, add crumbled paneer or tofu directly to the batter, or use them as a filling by spreading paneer bhurji or tofu bhurji on the cooked cheela before folding.
08 - Sprinkle some shredded cheese on top while it's still hot, fold it over, and you've got a cheesy variation that's irresistible.
09 - Add chopped fresh spinach or blend it with the soaked lentils for a vibrant green cheela that's packed with nutrients.
10 - Mix in finely chopped fresh methi (fenugreek leaves) to create a wonderfully aromatic and healthy version.

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