Moong ke Cheelay & Dahi Idli Cooking Recipe
Moong ke Cheelay (Green Gram Savoury Pancakes) Cooking Recipe
This is a lovely recipe for savoury pancakes, and there’s a unique version of coriander chutney to go with them, too. You could eat this with a salad to get your balance of vegetables.
Also Read: Can Pancake Mix Go Bad in the Fridge?
- 200g whole green gram (sabut moong)
- 4-5 green chillies, roughly chopped
- 2.5cm piece root ginger, roughly chopped
- 4 garlic cloves, roughly chopped
- 60g natural low-fat yogurt
- ¼ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 teaspoon red chilli powder
- 20g fresh coriander leaves, chopped
- spray olive oil
- 2 medium-size onions, chopped
- 1 tablespoon chaat masala
For the coriander and amla chutney
- 60g fresh coriander leaves, roughly chopped
- 140g Indian gooseberries (amla), seeded
- 3-4 green chillies
- ¼ teaspoon salt
- 1 large slice (30g) of whole-wheat bread
- Soak the moong in 1 litre water for 6-8 hours. Drain and blend to a smooth batter along with the chillies, ginger, garlic, yogurt and salt. Add water as required to get a batter of dropping consistency.
- Transfer the batter to a bowl and whisk in the turmeric, chilli powder and fresh coriander. Adjust the seasoning and whisk again to a batter of pouring consistency. Set aside.
- To prepare the chutney, simply blend all the ingredients until smooth. Transfer to a bowl and set aside.
- Heat a non-stick flat tawa and spray with a little oil, ready for cooking the pancakes.
- Pour a ladleful of batter on to the tawa and spread as thinly and evenly as possible, as you would for a dosa. Sprinkle a little of the chopped onion on top, then spray oil around the pancake.
- Let it cook until the pancake becomes crisp at the edges and turns golden brown. Sprinkle a little chaat masala over it, fold in half, then remove and transfer to a serving plate. Keep warm while you prepare the remaining pancakes in the same way.
- Serve the pancakes with the coriander and amla chutney.
Chef’s note: You can add fresh fenugreek leaves to the batter instead of the coriander leaves if you prefer.
1085 kj; 256 kcals; 17g protein; 3g fat; 0.4g sat fat; 42g carbohydrates; 6.2g sugar; 6.3g fibre; 319mg sodium
Dahi Idli (Steamed Rice Cakes in Yogurt) Cooking Recipe
Steamed and soft, this is a comforting and authentic dish. As idlis are quite high in carbohydrate, I suggest you eat them with a salad or a vegetable dish.
- 220g parboiled rice (ukda chawal)
- 100g split black gram (dhuli urad dal)
- 500g natural low-fat yogurt, whisked
- 2 tablespoons green chutney
- 2 tablespoons tamarind chutney
- ¼ teaspoon red chilli powder
- ¼ teaspoon ground cumin
- 2 tablespoons chopped fresh coriander leaves
- Wash the rice and then soak in 600ml fresh water for at least 2-3 hours.
- Wash the dal and then soak in 400ml water for a similar period of time.
- Drain the rice and grind to a slightly coarse texture. Mix in as much water as required to make a batter of dropping consistency.
- Drain and grind the dal, then mix to a smooth and spongy batter, again using as much water as required.
- Mix both the batters together and pour into a large vessel with a lid. Close the lid tightly and then leave the batter to rest, and ferment, in a warm place overnight.
- The following day, heat sufficient water in a steamer.
- Place a wet muslin cloth on an idli stand. Pour a spoonful of the fermented batter into each dent. Place the idli stand in the steamer and cook for 8-10 minutes, or until the idlis are done.
- Place the idlis in a serving bowl and drizzle over the yogurt and chutneys, followed by the chilli powder and ground cumin. Garnish with the chopped coriander leaves and serve.
1433 kj; 337 kcals; 17g protein; 2g fat; 0.8g sat fat; 66g carbohydrates; 11.1 g sugar; 2.6g fibre; 225mg sodium