Hare moong ka cheela (savory green gram pancake) is a richer variation of the yellow moong ka cheela. The process of making the cheela remains the same, except that the base lentil in this one changes from the light yellow moong bean to the more potent green gram (moong bean).
Due to the denser texture of green moong bean, hare moong ka cheela turns out softer and thicker than yellow moong ka cheela. You could add a tablespoons of rice flour to the batter if you prefer the cheela crisp; I don’t normally do so.
[For 5-6 cheelas]
- Whole green moong bean – 1 large cup
- Green chili – 1
- Asafoetida powder – a pinch
- Roasted cumin powder – 1/2 teaspoon
- Salt – 1/3rd tesapoon, adjust to taste
- Oil – for shallow frying (approx. 1 teaspoon per cheela)
How To Make Hare Moong ka Cheela:
Wash green moong bean.
Soak green moong bean overnight in 3 cups of water.
Chop green chilies. Dissolve a pinch of asafoetida in a tablespoon of water.
Drain the water, rinse. Place soaked moong bean in a grinder along with chopped green chili, roasted cumin powder, asafoetida powder dissolved in water, salt.
Grind. Add water a few tablespoons of water and grind again till you bring it to batter consistency.
Heat a teaspoon of oil on a wide non-stick pan. Spread the oil around using a wooden spatula so that the pan gets coated evenly.
Using a ladle, spread green gram batter evenly on the pan, shaping it into a disk of about 5-inch diameter. Let the cheela cook on one side for 3-4 minutes on medium-high flame.
At this stage, the cheela would have browned from the side facing down and would have started separating from the pan.
Sprinkle a few drops of the oil on the open surface, gently slide the spatula under the cheela and flip it over.
Cook the other side too for 3-4 minutes, pressing gently this time to ensure even cooking.
When done on both sides, hare moong ka cheela is ready to eat. Pairs well with tomato chutney or ketchup.
This is the Gujarati style of making green gram cheela, without onion or garlic. If you aren’t keen on a no-onion-no-garlic version, you could try these variations:
- add finely chopping onions to one side of the cheela as it cooks
- instead of asafoetida powder in the batter, add a teaspoon of ginger-garlic paste.