lauki-dal-chilaClean lentils, wash and soak in water for 5-6 hours.
Drain water from lentils and grind finely in a mixer. Keep in a bowl.
Peel bottle gourd, wash and grate. Mix lentil paste, grated bottle gourd, green chili, ginger, salt and red chili (if you like hot) and beat with a spoon. Add baking powder and beat.
Heat a nonstick karai (wok). Add 1 tablespoon oil and ¼ teaspoon cumin seeds. When cumin seeds crackle, put a small portion of lentil mix in oil. Amount of mix must be enough to make a Cheela, ½ cm thick. Cover and cook on low flame for 4-5 minutes.
Uncover and turn Cheela upside down, see if it has tuned brown and crispy. Cover and cook for another 2-3 minutes. Uncover, see if other side is also brown and crispy.
Place Cheela on a plate and cook another cheela in karai. Make all cheelas this way. You can use two nonstick karais on two gas flames at the same time to speed up cooking.
Bottle gourd lentil cheelas are ready. Serve hot cheelas with green coriander chutney. Don’t forget to share your experience with us.