Vegetable Cheelay

Preparation :15mins
Cook :5mins
Total Time :20 mins
Servings :

Ingredients :

1 cup moong dal (split green gram) (without skin)
1 tsp cumin seeds (jeera)
2 green chillies
a pinch of asafoetida (hing)
salt to taste
1/4 cup chopped carrots
1/4 cup chopped onions
1/4 cup chopped tomatoes
1/4 cup green peas , shelled
2 tbsp chopped coriander (dhania)
1/2 tsp chilli powder
oil

Method :

Pick, clean and wash moong dal. soak moong dal in two cups of water for two hours. grind soaked moong dal with cumin seeds and green chillies. dissolve asafoetida in two tablespoons of water and mix it into the dal batter. add salt and mix well.Mix chopped carrot, chopped onion, chopped tomato, green peas and chopped coriander leaves with this. season with salt and red chilli powder. keep aside.Heat oil on a frying pan. spoon about one ¾ katori of batter on to the tawa and spread it to make a pancake with a diameter of about 4-5 inches. shallow fry for about half a minute.Spoon a little oil on the sides of the chilla and cook for fifteen seconds on medium heat.Turn the chilla over and let it cook on the other side for two minutes on low to medium heat. spoon oil on the sides of the chilla and turn it over. cook for another minute on moderately high heat.