Tadka Dal Cheela Recipe by Bethica Das
Cooking Instructions 1 Soak the dals in sufficient water overnight. Grind with required quantity of water till smooth. Heat ghee and oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and green chilies. Fry for a minute and switch off the flame. Pour this tempering over the ground dal batter. Add rest of the dry spices (except oil) 2 And coriander leaves. Mix well. 3 Mix well and keep aside for some time. 4 Pour a ladleful of the batter on a hot tawa and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela. 5 Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 6 Relish with any with any side dish, chutney, yoghurt or pickles. 1 Soak the dals in sufficient water overnight. Grind with required quantity of water till smooth. Heat ghee and oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and green chilies. Fry for a minute and switch off the flame. Pour this tempering over the ground dal batter. Add rest of the dry spices (except oil) 1 Soak the dals in sufficient water overnight. Grind with required quantity of water till smooth. Heat ghee and oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and green chilies. Fry for a minute and switch off the flame. Pour this tempering over the ground dal batter. Add rest of the dry spices (except oil) 2 And coriander leaves. Mix well. 2 And coriander leaves. Mix well. 3 Mix well and keep aside for some time. 3 Mix well and keep aside for some time. 4 Pour a ladleful of the batter on a hot tawa and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela. 4 Pour a ladleful of the batter on a hot tawa and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela. 5 Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 5 Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 6 Relish with any with any side dish, chutney, yoghurt or pickles. 6 Relish with any with any side dish, chutney, yoghurt or pickles. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Perfect Hard Boiled Eggs Buttermilk Pancakes S.O.S (S#@& on a shingle) Glazed Popcorn Simple Cranberry Chicken Salad Perfect Hard Boiled Eggs Buttermilk Pancakes S.O.S (S#@& on a shingle) Glazed Popcorn Simple Cranberry Chicken Salad Gizzards with cabbage Paan Delight Lauki halwa tart Bhindi Matar (Okra-White Peas) Stir Fry Gabe's Caramel Cake Bull's heart tomato with Feta cheese Turkish style Moong dal magaz Quick Strawberry Pancakes Fruity Flavoured Falahari Malpua Rajma Chawal kebabs Gizzards with cabbage Paan Delight Lauki halwa tart Bhindi Matar (Okra-White Peas) Stir Fry Gabe's Caramel Cake Bull's heart tomato with Feta cheese Turkish style Moong dal magaz Quick Strawberry Pancakes Fruity Flavoured Falahari Malpua Rajma Chawal kebabs