Moong Dal Cheela

Wash and soak 1.5 tbsp moong dal for a two hours. Drain the excess water and grind the dal with with 1/4 tsp salt and water as required to a smooth pouring consistency.

Season the moong dal batter with 1 tsp ginger garlic paste, 1/4 tsp haldi, 1/8 tsp red chilli powder, 1/4 tsp chopped green chillies, 3 kadi patta, 1/8 tsp jeera and mix everything well.

Add 1 tsp fresh grated coconut, and 1 tsp chopped coriander leaves, mix the batter well.

Give a Nestle Twist by adding black sesame seeds.

Heat a nonstick pan, pour a ladle of batter and spread it.

Add 2.5 tsp oil from sides of the cheela, flip and roast well from both sides until golden brown.

Serve hot with your favourite chutney.