People love cheela no matter what it is made of. Its taste is amazing, which makes everyone its favourite. Today we will tell you...

People love cheelas made from whatever material they are made of. Their taste is amazing, which wins over everyone. Today we will tell you how to make gourd and lentil cheela. It can be made and eaten anytime, be it breakfast, lunch, or dinner. If any guest comes to your house suddenly and you want to serve them a good food dish, then you can make this. It is delicious to eat and nutritious too. It is also good for digestion. It does not take much time to make. People of all ages like its taste. You can make and eat it for breakfast on holidays or whenever you feel like it.

Ingredients

Moong dal - 100 grams

Chana dal - 100 grams

Urad dal - 50 grams

Asafoetida - 1-2 pinches

Bottle gourd - 300 grams

Green chillies - 3-4 (chop finely)

Ginger - 2 inch long piece (grated)

Red chilli - 1/4 teaspoon (if you want)

Salt - 3/4 teaspoon (according to taste)

Baking powder - 3/4 teaspoon

Cumin seeds - 2 teaspoons

Oil - for frying the cheela

Method

- First of all wash all the pulses properly and then soak them in water for a few hours.

- After that take out these pulses from water and grind them finely in the mixer, and peel and wash the bottle gourd and grate it.

- Now take out the lentil paste in a vessel and mix grated bottle gourd, green chilli, ginger, salt, and red chilli in it and beat it and then add baking powder and beat it a little more.

- Now heat 1 tablespoon oil in a non-stick pan and add 1/4 teaspoon cumin seeds and fry it.

- After this, add so much lentil mixture in it that the chilla appears 1/2 cm thick and then cover this chilla and fry it on low flame for 4-5 minutes.

- Now open the lid and turn the chilla and cover it again and fry it on low flame for 2-3 minutes.

- When the chilla becomes brown and crispy from both the sides, take it out in a plate and fry the remaining chillas in the same way and take them out in a plate.