When I was in Hong Kong, one day morning in search of vegetarian breakfast I came across one local food joint serving savoury Korean Pancakes called Bindaedok, which was very much similar to our Moon Dal Cheela and when I asked him about the preparation, in some third world language he explained to me that it has moong dal and eggs, back home I googled for the recipe and got to know Bindaedok’s whole preparation is similar to Moon Dal Cheela except an egg and rice is added to prepare the batter, though I have not tried it at home yet but now I have been reminded of Bindaedok, so hope to post the recipe soon.
To be grind into paste:
1 Cup Yellow Moong Dal (Yellow Mung Beans)
1 onion, roughly chopped
1 Green chilly, chopped
1 Tsp Red Chili Powder
1 Tsp Cumin Powder
2 Tsp Ginger – Garlic Paste
¼ Cup Chopped Coriander leaves
Salt, as per taste
¼ Cup Green Chutney
⅓ Cup Feta Cheese, crumbled
⅓ Cup Cherry Sun Dried Tomatoes, chopped
Oil for cooking
Soak moong dal in two cups of water for about 2 – 3 hours.
Drain and grind with onion and green chillies to a smooth batter.
Add red chilli powder, cumin powder, salt, ginger garlic paste. chopped coriander and mix well.
Heat a nonstick pan and grease it with 1 Tbsp of oil.
Spread a ladle full of batter to a thin disc. Drizzle a little oil and cook on medium heat till the underside is done.
Carefully flip over, drizzle a little oil and cook till the other side is done too.
For serving, spread a spoonful of green chutney over the cheela, sprinkle cheese and chopped tomatoes. Fold the cheela over to a half moon shape. Serve hot.
Repeat the same process to make rest of the cheelas.