Crispy High-Protein Moong Dal Cheela (Savory Lentil Crepe)

Step-by-Step Instructions

1. 1

   Drain soaked yellow moong dal. Blend with fresh ginger, green chilies, cumin seeds, a pinch of hing (asafoetida), and 1/3 cup water into a smooth, pourable pancake-like batter.

2. 2

   In a small bowl, toss crumbled firm tofu with finely chopped onions, cilantro, chaat masala, and turmeric for the protein filling.

3. 3

   Heat a seasoned cast-iron skillet or non-stick tawa over medium-high. Pour a ladle of batter and spread into a thin circle using the back of the ladle.

4. 4

   Drizzle a few drops of oil around edges. Cook for 2 minutes until golden and crisp. Place tofu filling in center, fold in half, and serve hot with fresh mint coriander chutney.