You have to soak the lentils the night before you want to prepare them. They have to be covered completely by water.

In the morning you take them out of the water and wash them properly. Now you put the lentils into the blender with 75ml water and make it a thick paste. Take that paste out of the blender into a bowl.

Prepare the coriander by washing it and then picking the leaves from the stems and cutting them even smaller. Now you can mix the coriander, the remaining 175ml water and some salt into the paste. It is now more liquid.

Heat up a little bit of oil in a non-stick pan and when it is hot, take a small ladle full of dough and spread it into the pan, spreading the dough so that there is a round thin pancake which can now bake on medium heat. The dough will not spread on its own, it is too thick for that. You need to help with the ladle. Cheela are supposed to be thin so you will only need to turn them once, when they are golden at the bottom. When the other side is golden, too, you are already done!

The coriander chutney that goes along with the Cheela is very easy, too. Just wash and pick the coriander and put the leaves into the blender. Add juice of half a lemon and the salt, blend it and there you are: tasty, sour coriander chutney!

Enjoy!