Dairy-Free Moong Dal Cheela
Wholesome, flavorful, and entirely plant-based, this Dairy-Free Moong Dal Cheela is a protein-packed Indian savory pancake perfect for breakfast, brunch, or a light dinner. Made from soaked and blended moong dal (split yellow gram) enriched with aromatic spices like cumin and turmeric, this recipe is not only dairy-free but also gluten-free and incredibly nutritious. The batter, enhanced with ginger, green chili, and fresh coriander leaves, yields golden, crispy pancakes cooked with just a touch of oil. Ready in under an hour with minimal effort, these cheelas are a healthy alternative to traditional pancakes and pair beautifully with chutney, ketchup, or a side of fresh veggies. Whether you're vegan, lactose-intolerant, or simply seeking more plant-based meals, this recipe is sure to be a crowd-pleaser!
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Ingredients
- 1 cup Moong dal (split yellow gram)
- 0.5 cup Water
- 1 small Green chili
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 2 tablespoons Coriander leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Oil
Directions
Step 1
Rinse the moong dal under running water until the water runs clear. Soak the moong dal in enough water for about 2-3 hours or until it becomes soft.
Step 2
Drain the soaked moong dal and transfer it to a blender. Add 0.5 cup of water, chopped green chili, ginger piece, salt, and turmeric powder. Blend until you get a smooth batter. The batter should be of pouring consistency but not too runny. Add more water if required.
Step 3
Transfer the batter to a mixing bowl and stir in the cumin seeds and chopped coriander leaves.
Step 4
Heat a non-stick skillet over medium heat and lightly grease it with a few drops of oil.
Step 5
Pour a ladleful of batter onto the skillet and spread it evenly using the back of the ladle to form a thin pancake or cheela.
Step 6
Drizzle a few drops of oil around the edges of the cheela. Cook for about 2-3 minutes until the edges start to lift and it turns golden brown.
Step 7
Flip the cheela carefully and cook the other side for another 2 minutes until golden and cooked through.
Step 8
Remove the cheela from the skillet and continue the process with the remaining batter, greasing the pan as needed.
Step 9
Serve the dairy-free moong dal cheelas hot with a side of chutney or ketchup.
Nutrition Facts
| Serving size | (384.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 970.6 |
| Total Fat 31.3g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1226.7mg | 0% |
| Total Carbohydrate 124.7g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 0.9g | |
| Protein 50.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 295.0mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 2684.6mg | 0% |
Source of Calories