A protein-packed, low on the carbs, pancake from India, also known as a cheela. A batter of dried lentils or dals and semolina or rava/sooji, spread on a griddle and lightly pan-fried.
It is a lighter substitute to a dosa, faster, easier, versatile, no fermentation, a fool proof recipe, and tasty too. A great breakfast snack, and travels well in the kid’s snack or lunch box. I made a cauliflower coconut stew alongside for a meal one evening, a different twist, and both married pretty well. No flour, no rice, it’s easy on the carbs, high in lentil protein and a no-fuss and simple recipe.
Servings: 12 pancakes
1 cup split green mung dal
1/4 cup red masoor dal
1/4 cup yellow mung dal
3/4 cup semolina or rava/sooji
Salt, as per taste
Oil/Ghee or butter
Wash the dals well under running water at least 3-4 times, and then soak in a large bowl for at least 4-6 hours.
Drain the water. Add to a food processor with 1/2 cup water and grind to a smooth batter. Add salt to taste. Add the rava and let the batter rest for 1/2 hour.
Grease a non-stick pan or griddle, on medium-high heat. When the pan is hot enough, pour a ladle full of batter in the center and quickly spread the batter to a thin pancake. Cook the pancake on medium heat, drizzle a little oil or butter/ghee around the edges.
With the help of a spatula, flip and cook the pancake on the other side. Cook till pancake starts becoming little crisp. Remove from pan and serve hot.