Corn On the Cob  

Corn On the Cob — Microwave Method is a quick and easier way to make corn on the cob.

What we need

2 corns with husk
1/2 lemon sliced
salt,

How to make

Place the corn in the microwave for 4 minutes on high or you need to do according to your microwave.
Take out and stand for 3 minutes then slip of the husk.
Serve with lemon and salt.
If you want Now you can place on grill to give the smoky flavour.

Print Recipe

Moong Dal cheela

Moong Dal Pancake is a delicious and protein-packed Indiandish, perfect for breakfast or a light meal. Known as a cheela in India, thispancake is made with a batter of moong dal paste, onions, green chilies,coriander, and spices. Cooked to golden perfection on a non-stick pan, it offers a healthy and flavorful option. Best served with mint chutney, ketchup ,or yogurt, this quick and easy recipe is a must-try for a nutritious andsatisfying meal!

Prep Time15 minutes mins

Cook Time10 minutes mins

Course: Breakfast, Indian

Cuisine: Indian

Keyword: salad,Healthy

Servings: 4 people

Equipment

• Mixing Bowl – For preparing the batter.
• Non-Stick Pan or Griddle – To cook the cheela/pancake.
• Ladle or Spoon – To pour and spread the batter.
• Spatula – For flipping the cheela while cooking.
• Knife and Chopping Board – For chopping onions, chilies, and coriander leaves.
• Blender/Grinder – To prepare the moong dal paste.

Ingredients

• 1 cup moong dal paste soaked and ground yellow moong dal
• 1/2 cup finely chopped onions
• 2 green chilies finely chopped
• 2 tablespoons fresh coriander leaves chopped
• Salt to taste
• A pinch of turmeric powder
• 2-3 tablespoons oil for cooking

Instructions

• In a mixing bowl, combine the moong dal paste with chopped onions, green chilies, coriander leaves, salt, and turmeric powder.
• Mix well to create a smooth and even batter.
• Heat a non-stick pan or skillet over medium heat.
• Add a few drops of oil and spread it evenly across the pan.
• Pour a ladleful of batter onto the pan.
• Spread it gently using the back of the ladle to form a thin, round pancake.
• Cook for 2-3 minutes on one side until golden brown.
• Flip the pancake and cook the other side for another 2-3 minutes.
• Repeat with the remaining batter.

Notes

Serve the hot moong dal pancakes with mint chutney, tomato ketchup, or yogurt.
Soak the moong dal for 3-4 hours before grinding for a smooth texture.
Adjust the green chilies to suit your spice preference.
Use a non-stick pan to avoid sticking and ensure easy flipping.