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SPINACH CHEELAS

barley bowl photo

INGREDIENTS

MAKES 8-10 CHEELAS

For the Cheelas

  • 1 cup green split moong dal
  • 1 teaspoon rock salt
  • 1 small green chili, chopped
  • 2 cups spinach puree*

For the Filling

  • 4 carrots, thickly grated
  • 4 tomatoes, chopped finely
  • ½ cup grated coconut
  • ½ cup coriander, chopped for Green Chutney
  • 1 teaspoon rock salt

***2 ½ cups of chopped spinach, when blended, gives 2 cups of spinach puree.

barley bowl Photo2

METHOD:-

  1. Combine the soaked moong dal, salt and chilli in a blender and blend until smooth. Transfer the mixture to a bowl. Add the spinach puree to the mixture and stir well.
  2. Heat an iron pan (tava), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladle full of the batter on it and spread it in a circular motion to make a thin circle. Cook on a