A. Soak and Blending-
1. Soaking: Rinse 1 cup of Masoor Dal thoroughly and soak it in water for about 2 hours. This softens the dal and makes it blend.
2. Blending Drain the soaked dal and transfer it to a blender. Add a little water and blend into a smooth batter. The consistency should be similar to pancake or dosa batter – not too thick and not too runny.

B. Prepare the Batter
3. Mixing: Transfer the blended dal into a mixing bowl. Add the finely chopped onion, tomato, capsicum, green chili, grated ginger, and coriander leaves to the batter.
4. Seasoning: Add red chili powder, pink salt to taste, amchur powder, ½ tsp turmeric powder, ½ tsp cumin seeds, and a pinch of asafoetida. Mix everything well to ensure the batter is well combined.

C. Cooking the Cheela –
5. Heating: Heat a non-stick pan or griddle on medium flame. Lightly grease it with oil.
6. Pouring: Pour a ladleful of batter onto the pan and spread it out gently in a circular motion to form a thin cheela.
7. Cooking: Drizzle a few drops of oil around the edges of the cheela. Let it cook on medium flame until the edges start to lift and the bottom side turns golden brown.
8. Flipping: Flip the cheela carefully and cook the other side until it’s perfectly done.
9. Repeat:Repeat the process with the remaining batter, oiling the pan as needed.

D. Serving –
10. Serve Hot: Serve the Masoor Dal Cheelas hot with your favorite chutney, yogurt, or a side of fresh salad. They make for a wholesome breakfast or a nutritious evening snack.