Wash and soak moong dal in fresh water for minimum 2 hours or maximum over night.
Drain water and wash the dal again before grinding.
In a mixer grinder jar, add moong dal, green chilies, chopped coriander and cumin seeds.
Grind them all together to make a fine batter by adding little water as required.
The batter should not be too thick or too runny. It should be exactly like dosa batter.
Transfer the batter in a large bowl and add ginger paste and salt and mix well.
Heat a non stick tawa, add few drop of oil and as soon as the oil is piping hot wipe it off with a tissue paper.
Take a scoop of batter with a ladle and pour in the center of the tawa and spread outwards in circular motion using the base of the ladle. Spread evenly like a dosa.
Add few drops of oil from the sides and roast it till golden in color. Flip the cheela and roast from the other side as well.
Transfer it on the serving platter and serve hot with your favorite pickle, sauce or any dip.
Recipe Notes
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