Mixed Dal Cheela
Protein-packed and wholesome, these savory mixed lentil pancakes are a nutritious North Indian breakfast, perfect for a healthy start to your day.
For 1 serving
Combine moong dal, urad dal, and chana dal in a bowl. Rinse them thoroughly under running water, then soak in fresh water for 4-6 hours or overnight.
TIPSoaking ensures the dals grind smoothly and are easier to digest.Drain the soaked dals completely. Transfer them to a blender or food processor along with ginger, green chili, cumin seeds, turmeric powder, and salt. Add about 1/4 cup of water and grind to a smooth, thick batter. Add remaining water gradually, if needed, to achieve a pourable but not too runny consistency, similar to pancake batter.
TIPThe batter should be smooth but slightly coarse, not watery.Stir in the chopped fresh coriander leaves into the batter. Heat a non-stick tawa or griddle over medium heat. Lightly grease with 1/4 tsp of cooking oil.
TIPA well-heated tawa is key for crispy cheelas.Once the tawa is hot, pour a ladleful of batter (about 1/2 cup) onto the center and quickly spread it outwards in a circular motion to form a medium-sized cheela. Drizzle 1/2 tsp of oil around the edges.
TIPDon't spread the batter too thin, or it might break.Cook for 2-3 minutes until the edges start to crisp and the top looks cooked. Flip the cheela and cook for another 2-3 minutes on the other side until golden brown and cooked through.
TIPAdjust heat to prevent burning while ensuring thorough cooking.Remove the cooked cheela and repeat with the remaining batter, greasing the tawa lightly with the remaining oil before each new cheela. Serve hot with chutney or yogurt.
TIPServe immediately for the best taste and texture.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra fluffy texture, you can add a pinch of baking soda to the batter just before cooking (optional).
- 2Experiment with finely chopped vegetables like onions, carrots, or spinach added to the batter for more flavor and nutrients.
- 3Ensure your tawa is hot but not smoking, and adjust heat as needed to prevent the cheelas from sticking or burning.
Adapt it for your goals.
Vegetable-Loaded
Stir in finely grated vegetables like carrots, zucchini, or chopped spinach into the batter for added nutrients and texture.
Spicier KickSpicier Kick
Increase the amount of green chilies and ginger, or add a pinch of red chili powder to the batter for a more intense flavor.
Herb InfusedHerb-Infused
Experiment with different fresh herbs like dill, fenugreek leaves (methi), or curry leaves for unique aromatic profiles.
Why this is on our healthy list.
High Protein Source
The blend of various dals provides a significant amount of plant-based protein, essential for muscle repair and satiety.
Naturally Gluten-Free
Made entirely from lentils, this recipe is naturally free of gluten, making it suitable for those with gluten sensitivities or celiac disease.
Rich in Dietary Fiber
Lentils are an excellent source of dietary fiber, which aids digestion, helps regulate blood sugar levels, and promotes gut health.
Frequently asked questions
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 2-3 days. Bring it to room temperature before cooking.