Cheela / Pesarattu

Making this is very easy and its a healthy one too. I call it "green dosa" for my daughters who like dosas ;) .... My daughters do love these dosas although they prefere it topped with grated cheese and not paneer which I am ok with.

We in north India call it Cheela and eat it with dahi (with salt, red chilli powder and roasted cumin powder). When we came to south India, I came to know a new name for it - pesarattu. So Cheela or Pesarattu .... whatever .... its a great breakfast or lunch or dinner.

Plus...any leftovers can be used to make "mangodi". Add finely chopped onions to the batter and deep fry small balls in oil. Serve with Imli Chutney.


Preparation Time: 15-20 min (not including overnight soaking)
Cooking Time: 20-30 min
Serves: 2-3


1 cup Split Moong dal, soaked overnight
2-3 green chilli
2-inch ginger
salt to taste

finely chopped onion / grated paneer for topping


1. Grind all the ingredients to a paste. Add water if its too thick. It has to be of dosa consistency.

2. Spread it on a hot griddle. Take a big scoop of mixture, place it in the center of the pan and spread it in a circular fashion on the whole pan.

3. Sprinkle chopped onions / paneer on top. Let it cook for 2-3 min till you can see it lightly browning.

4. Remove carefully and serve with Yoghurt / Chutney.

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