How to make Moong Ke Cheelay With Sausages - Moong dal pancakes stuffed with spicy sausage mixture.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless, Chicken Sausage

Cuisine : Fusion

Course : Snacks and Starters

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Moong Ke Cheelay With Sausages Recipe Card

Moong Ke Cheelay With Sausages

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Moong Ke Cheelay With Sausages checkout Kanji Bada, Dal Puri, Mangodi Palak Wade. You can also find more Snacks and Starters recipes like Banana Nut Loaf, Quick Fried Egg With Brown Bread, Creamy Chicken Loaf, Babycorn Salt And Pepper.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Moong Ke Cheelay With Sausages Recipe

  • Split green gram skinless 4

  • Chicken Sausage 1 cup

  • Cumin seeds 1 teaspoon

  • Green chillies roughly chopped 2

  • Asafoetida a pinch

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Oil to shallow fry


Step 1

Grind moong dal with cumin seeds and green chillies, asafoetida and salt, using water as required. Beat well, adding the coriander leaves and red chilli powder.

Step 2

Heat oil on a non-stick frying pan. Spoon a ladle full of batter onto it and spread it to make a pancake with a diameter of about four to five inches. Shallow fry for about half a minute, drizzling little oil along the sides. Flip and cook for one minute.

Step 3

Place one chicken sausage and roll up tightly. Remove from heat, cut into diagonal pieces and serve. Make other cheelay in a similar manner.