RICE CHEELA

 

 Prep Time : 15 mins

Cooking Time : 25 mins

 Serve : 4

For rice cheela

 INGREDIENTS

 Basmati rice - 200 gm

 Chana dal - 50 gm

 Cumin seeds -1 tsp

 Salt - to taste

 Oil - 1/2 cup
Chopped coriander leaves  - 1 tbsp

 Water -as required

 METHOD

 Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste.

 Mix cumin seeds, salt,chopped coriander leaves and enough water for a thin batter.

 Now heat the 1 tsp oil in a non stick pan and spread the mixture

. Flip when done on one side.

 Serve hot with aloo baingan ki sabji.

For aloo baingan ki subji

 INGREDIENTS
Aloo/potato   -   4 potato
Baingan /eggplant   - 2 eggplant
Red chilli powder  -   1 tsp
Turmeric powder  -1 tsp
Garlic paste     - 1 tsp
Panchphoran  - 1/2 tsp
Asafoetida    -   a pinch
Salt  -   to taste
Oil   - 2 tbsp
Tomato  - 1 
Chopped coriander leaves for garnish

METHOD
      Wash and peel the potato and cut into four pieces

     Wash and cut the baingan into pieces.

Heat the oil in a pressure cooker add asafoetida and pachphoran to crackle

Add potato, bringal, tomato and all the spices and half cup of water and cover the lid and steam it.

When the pressure cooker release the whistle switch off the flame.

After some time we open the cooker lid.Add salt and mix well.
    Garnish with coriander leaves and serve with rice cheela.