Easiest Way to Make Quick Spinach Corn and Lentils Pancakes/Cheela

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, How to Make Super Quick Homemade Spinach Corn and Lentils Pancakes/Cheela. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Spinach Corn and Lentils Pancakes/Cheela, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach Corn and Lentils Pancakes/Cheela delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spinach Corn and Lentils Pancakes/Cheela is 2-serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spinach Corn and Lentils Pancakes/Cheela estimated approx 10 mins.
To begin with this recipe, we have to prepare a few ingredients. You can cook Spinach Corn and Lentils Pancakes/Cheela using 11 ingredients and 13 steps. Here is how you can achieve that.
I was so scared to try the cheela but thinks to the awesome motivation by Monika and Swati I decided to dive in.
I had so much of them when I was a little girl that I didnt touch them at all for atleast 10 years after words. Few days back when I made this, it took me back to mom's rustic kitchen.
Ingredients and spices that need to be Take to make Spinach Corn and Lentils Pancakes/Cheela:
- 1/2 cup Moong dal . ...
- 4 tbsps Rice . ...
- 1 tsp Methi Dana . ...
- Salt .
- 2 Green Chillies .. .
- 1 tbsp Ginger garlic paste . ...
- chilly . Red powder
- 1 bunch About a leafs ]... Palak/spinach [ Washed . cup
- 1/4 cup Corn kernels . ...
- Water .
- . Oil
Instructions to make Spinach Corn and Lentils Pancakes/Cheela
- Soak the lentil, rice and methi seeds overnight.
- Drain the water and keep them aside.
- Wash the palak leaves and corn kernels.
- In a mixer, add the corn, green chillies, ginger-garlic paste, palak and lentils mixture.
- Grind into a fine paste.
- Add a couple of tbsp of water is need be.
- Take it out in a bowl and season.
- Add more water as we want it be of a slightly pouring consistency [More like dosa batter.
- On a hot skillet, pour a ladle ful and spread as thin as possible.
- Now add a few drops of oil.
- Adjust the heat to medium and let it cook.
- Flip it carefully and cook on the other side too.
- Serve with chutney of your choice.
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