Moong beans/ Cherupayar: ¾ cup
Wheat Flour: 2 cups
Method of Preparation
Soak moong beans for 3-4 hours.
Cook it well by adding salt and water. If you can grind it while it is hot itself that will be better. If it is hot enough you will get smooth chappathi.
Add the hot smooth paste of moong beans to the wheat flour and knead to smooth dough. If needed you can add hot salt water.
Take time and knead the dough so as to get smooth chappathi.
Take small balls out of it and roll it on a rolling pin to thin big chappathis.
Heat a griddle and add the chappathi to it and cook both sides till done.
Tips: while making chappathi, make it thin, when the griddle is hot , place the chappathi , when it slightly becomes hot turn over the chappathi when the fizzes starts coming turn to the other side, you can see after a minute you will get it puffed up. So u get the chappathi cooked with 3 turning. If done like this ur chappathi will be very soft. If you go on turn over n over chappathi will become hard.
Sending this to Priya's "Cooking With Seeds-Mung/Moong Beans " event