Moong Dal Cheela
Wholesome, flavorful, and incredibly easy to make, Moong Dal Cheela is a gluten-free savory pancake that’s packed with protein and nutrition. Made from soaked yellow split moong dal blended with vibrant green chilies, aromatic ginger, and a sprinkle of warming spices like cumin and turmeric, this Indian breakfast staple is light yet satisfying. Fresh cilantro adds a burst of freshness, while a touch of asafoetida enhances its depth of flavor. Cooked to golden perfection on a skillet, these cheelas are not only quick to prepare but also versatile—ideal for a hearty breakfast, snack, or light dinner. Serve them hot with tangy chutney or creamy yogurt for a healthy, delicious meal the whole family will love. Perfect for busy mornings or meal-prep, Moong Dal Cheela is a must-try for fans of quick, nutritious recipes!
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Ingredients
- 1 cup Yellow split moong dal
- 0.5 cup Water
- 2 pieces Green chilies
- 1 inch piece Ginger
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves, chopped
- 3 tablespoons Oil
Directions
Step 1
Rinse the yellow split moong dal thoroughly under cold water until the water runs clear.
Step 2
Soak the dal in enough water for at least 2 hours or overnight for best results.
Step 3
Drain the soaked dal and add it to a blender along with 0.5 cup water, green chilies, and ginger.
Step 4
Blend the mixture until smooth to create a batter. The consistency should be similar to a pancake or dosa batter.
Step 5
Transfer the batter into a mixing bowl. Stir in cumin seeds, asafoetida, turmeric powder, and salt.
Step 6
Add chopped cilantro leaves and mix well to combine.
Step 7
Heat a non-stick skillet or tawa over medium heat. Once hot, grease it lightly with oil.
Step 8
Pour a ladleful of batter onto the skillet and spread it gently with the back of the ladle to form a thin crepe.
Step 9
Drizzle a few drops of oil around the edges and cook on medium heat until the edges start to lift and the bottom has golden brown spots, about 2-3 minutes.
Step 10
Flip the cheela and cook the other side for another 1-2 minutes or until fully cooked through.
Step 11
Repeat the process for the remaining batter, greasing the skillet as needed.
Step 12
Serve hot moong dal cheelas with your choice of chutney or yogurt for a delightful meal.
Nutrition Facts
| Serving size | (414.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1097.7 |
| Total Fat 45.1g | 0% |
| Saturated Fat 3.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2403.8mg | 0% |
| Total Carbohydrate 126.5g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 1.9g | |
| Protein 50.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 281.4mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 2693.4mg | 0% |
Source of Calories