Soy-Free Moong Dal Cheela
Delight your taste buds with this protein-packed, Soy-Free Moong Dal Cheela, a healthy and flavorful twist on traditional savory pancakes! Made with split yellow gram (moong dal), this gluten-free and vegan-friendly recipe is a fantastic option for breakfast, brunch, or a light dinner. The batter, infused with aromatic spices like cumin and turmeric, along with fresh coriander and a hint of green chili, creates irresistibly crispy, golden cheelas with a burst of flavor in every bite. Quick to whip up after a simple two-hour soak, these cheelas are cooked to perfection in just minutes. Served hot with chutney or yogurt, they’re a nourishing, no-soy alternative to satisfy your cravings while keeping it light and wholesome. Perfect for anyone looking to incorporate plant-based protein into their diet!
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Ingredients
- 1 cup moong dal (split yellow gram)
- 1.5 cups water
- 1 green chili
- 1 inch piece ginger
- 0.5 teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 0.5 teaspoon salt
- 0.25 teaspoon turmeric powder
- 2 tablespoons fresh coriander leaves, chopped
- 2 tablespoons oil or ghee
Directions
Step 1
Rinse the moong dal thoroughly under running water until the water runs clear.
Step 2
Soak the moong dal in 1.5 cups of water for at least 2 hours. Drain the soaked dal.
Step 3
In a blender, combine the soaked moong dal, green chili, and ginger. Blend into a smooth batter using a little water if required. The consistency should be similar to pancake batter.
Step 4
Transfer the batter to a bowl and add cumin seeds, asafoetida, turmeric powder, and salt. Mix well.
Step 5
Stir in the chopped coriander leaves into the batter.
Step 6
Heat a non-stick pan or tava over medium heat. Once the pan is hot, add a few drops of oil or ghee and spread it evenly.
Step 7
Spoon a ladleful of batter onto the pan and spread it out gently in a circular motion to form a thin pancake.
Step 8
Drizzle a few drops of oil or ghee around the edges and on top of the cheela.
Step 9
Cook for 2-3 minutes or until the edges start to lift and the base is golden brown.
Step 10
Flip the cheela carefully and cook the other side for another 2 minutes.
Step 11
Remove from the pan and repeat the process with the remaining batter.
Step 12
Serve the soy-free moong dal cheela hot, with chutney or yogurt on the side.
Nutrition Facts
| Serving size | (623.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 967.8 |
| Total Fat 31.0g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1229.3mg | 0% |
| Total Carbohydrate 124.9g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 1.1g | |
| Protein 50.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 297.1mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 2663.7mg | 0% |
Source of Calories