Sanjivani Vegetable Pudla (Thin Savory Pancake/Cheela)

Health Benefits:

Sanjivani Pudla is a popular Indian dish with the choicest vegetables and spices. This easy to make recipe is full of fibers and protein, and a great choice for weight loss.

Ingredients:

• Mung dal-1 cup, rinsed and soaked for 2 to 4 hours
• Onion-ground-¼ cup
• Tomato-ground-¼ cup
• Carrot-ground-¼ cup
• Spinach-finely chopped-¼ cup
• Broccoli-ground-¼ cup
• Cilantro-finely chopped-3 tablespoons

 Spices:

• Garlic, grated-4 cloves
• Ginger, grated-1 inch
• Turmeric-½ teaspoon
• Black pepper powder-1 teaspoon
• Salt to taste
• Green chili, finely chopped-1 tablespoon

Liquids:

• Avocado Oil/Canola oil/other cooking oils-2-3 tablespoons

Cooking Instructions:

• Rinse mung dal and soak for 2 to 4 hours. Rinse once again in a strainer and add to the grinder. Grind it finely.
• Add diced carrot, onion, broccoli, tomato in a grinder and grind coarsely. Add the mixture in the batter.
• Add finely chopped spinach and cilantro in the batter. Mix well.
• Add garlic, ginger, green chilies, turmeric, black pepper powder, oil and salt. Mix well.
• Now heat the nonstick skillet and pour 2 ladlesful of batter. Spread out in a circular motion to make a thin pancake.
• Pour ½ teaspoon of oil around the edges. Cover it with a lid and let it cook for 2-3 minutes on a low flame until the batter dries up and then again on medium flame for a few more minutes until the edges turn crisp.
• Flip the Pudla and roast the other side for 2-3 minutes.
• Once cooked, remove it from the pan.
• Serve it hot with Tomato Chutney.

Handy Tips:

• In case the batter becomes too thin, then add Gram flour or Crème of wheat, as required.
• To make Instant Pudla, use 2 cups of Gram flour instead of soaked mung dal. Also add ½ teaspoon of baking soda in the batter.
• You may add different vegetables of your choice or based on your health condition e.g. grated cabbage, finely chopped fenugreek leaves or ground green peas.

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