Up your health quotient with split moong dal pancakes, combined with a cottage cheese-veggie stuffing for your dose of multi-vitamins and proteins…

MOONG KE CHEELAY

Ingredients

1 cup split green gram skinless (dhuli moong dal), soaked for 1-2 hours, and drained
1 tsp cumin seeds
2 green chillies, roughly chopped
A pinch of asafoetida (hing)
Salt to taste
100 grams cottage cheese, grated
1 medium onion, chopped
1 medium tomato, chopped
2 tbsps chopped fresh coriander leaves
½ tsp red chilli powder
Oil for greasing + drizzling
Green chutney to serve

Method

1. Transfer the drained dal and in a grinder jar. Add cumin seeds, green chillies and 1 cup water. Grind to a fine paste.
2. Transfer in a bowl. Add asafoetida, salt and mix well.
3. Take cottage cheese in a bowl. Add onion, tomato and coriander, salt and red chilli powder and mix well.
4. Heat a non-stick tawa. Grease with oil, and pour a ladle full of batter onto the tawa and spread it to make a medium sized disc. Drizzle some more oil and cook for about 1-2 minutes.
5. Flip and cook on other side for 1-2 minutes.
6. Flip again and place a portion of the cottage cheese mixture on 1 side. Fold the other side over.
7. Transfer on serving plate and serve hot with green chutney.

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