Moong Dal Cheela

Method

1. 1Drain soaked dal and blitz with ginger, chilli, cumin, turmeric, coriander and 1/4 cup water to a smooth, pourable batter.
2. 2Rest the batter 10 minutes. Stir in salt.
3. 3Heat a non-stick tawa, brush with a few drops of oil. Ladle batter and spread thin in a circle from the centre out.
4. 4Sprinkle onion and tomato over the top; press lightly into the wet batter.
5. 5Cook 2 minutes till edges lift, flip, cook another 90 seconds till golden spots appear.
6. 6Gently mix in half and serve hot with green chutney or thick coconut yoghurt.