Mixed Lentil Cheela | Dosa | Pancakes

Healthy, delicious and easy to make!!! What else can we ask for in a meal. Relish these mix lentil cheelas in your breakfast or main course.

Tips:

1. You can add or remove lentils or grains as per your liking
2. You can also prepare waffles or uttapam using the same batter.

Also try: Moong Dal Oats Uttapam, Spinach Oats Cheela, Oats Moong Dal Cheela, Oats Uttapam or Moong Dal Cheela.

Course: Breakfast or Main Course

Cuisine: Indian

Time: Preparation – 10 mins, Soaking – 6 hours, Cooking – 20 mins, Total – 6.5 hours.

Servings: makes 10 cheelas.

Ingredients:

1. Whole Mung Beans (Whole Moong Dal) – 2 tbsp
2. Split and Skinned Mung Beans (Moong Dal) – 2 tbsp
3. Split and Skinned Black Gram (Urad Dal) – 2 tbsp
4. Split Bengal Gram (Chana Dal) – 2 tbsp
5. Brown Lentil (Whole Masoor Dal) – 2 tbsp
6. Pigeon Pea (Arhar or Toor Dal) – 2 tbsp
7. Rice – 2 tbsp
8. Quinoa – 2 tbsp
9. Fenugreek Seeds (Methi) – 1/2 tsp
10. Cumin Seeds (Jeera) – 1/2 tsp
11. Ginger – 1 inch
12. Green Chilli – 2-3
13. Asafoetida – a pinch
14. Salt to taste
15. Water as needed
16. Oil or Ghee (Clarified Butter) to cook the cheelas.

How to make Mixed Lentil Cheela:

1. Take a bowl and add all the lentils, rice, quinoa, fenugreek seeds and enough water to soak. Soak for 6 hours or overnight
2. Thoroughly rinse the soaked lentils, rice and quinoa, and add it to a grinding jar along with green chilli, ginger, cumin seeds and water (I added around 1/2 cup of water while grinding). Grind to make a smooth paste
3. Transfer it to a bowl and add asafoetida, salt and water (as needed) to make a smooth medium consistency batter
4. Heat a pan or tawa and spread a few drops of ghee or oil, pour a ladle full of batter in the centre and spread out to form a circle
5. Cook till the cheela turns golden, pour a few drops of oil and flip. Similarly do the other side, your Mixed Lentil Cheela is ready. Serve with your favorite chutney in the breakfast or enjoy with your favorite sabji or curry in lunch or dinner.