Quantity - 150 gm
Breakfast Whole Meal. Rich in Dietary Fiber, Calcium, Vitamins, Iron & Minerals. Grown by small scale farmers, practising Natural Farming.
Processing : Harvest of dal is manually cleaned and packed by women farmers self help groups.
Ingredients : Moong dal flour, chickpea flour.
How to Use : Mix Moong Dal Cheela Flour with 1 or 2 cup’s of water, to make smooth batter. Add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp cumin powder,1 tsp salt, pinch of Hing. Stir & mix well. Keep aside. Chop coriander leaves, onion, chilies, ginger. Add to moong dal batter. Mix well. Allow batter to rest for 15 to 20 minutes. Make batter to medium pouring consistency. Heat pan. Add scoopful of batter towards centre of pan. Rotate batter with back of spatula in round shape. Cook on a medium flame. Drizzle few drops of oil/ghee around edges. Cook on medium flame. Flip, cook other side for a minute, till golden brown, crisp. Once crisp, brown, fold chilla. Serve Moong dal chilla hot or warm with chutney.
Storage : Store in cool dry place in glass or steel jar preferably. Best to refrigerate after 1 month to increase shelf life, since product is pure & without preservative.