Moong Dal Cheela
Light, savory pancakes made from soaked yellow moong dal, ginger, and simple spices. They cook up thin and golden with crisp edges, making a satisfying Indian breakfast or side that pairs well with chutney or yogurt.
For 4 servings
- prep · ~180 min
Soak the moong dal.
Rinse the moong dal well, then soak it in enough water for 3 hours. Drain fully before grinding.
- mix · ~5 min
Grind the batter.
1.Add the soaked moong dal, ginger, green chili, cumin seeds, turmeric powder, red chili powder, and salt to a blender.2.Pour in a little water and grind to a smooth, pourable batter.3.Transfer the batter to a bowl. - mix · ~2 min
Mix in the fresh ingredients.
Add the onion and coriander leaves to the batter and mix well. The batter should be like dosa batter, not too thick and not watery.
- fry · ~3 min
Cook the first cheela.
1.Heat a tawa or nonstick pan over medium heat.2.Lightly grease it with 1 tsp oil.3.Pour a ladle of batter in the center and spread it gently into a thin circle.4.Cook until the bottom turns golden and the top looks set, about 2 to 3 minutes.TIPKeep the heat at medium so the cheela cooks through before the outside gets too dark. - fry · ~2 min
Flip and finish cooking.
Drizzle a little oil around the edges, flip, and cook the other side until golden and lightly crisp, about 1 to 2 minutes.
- fry · ~15 min
Cook the remaining cheela.
Repeat with the rest of the batter, using the remaining oil and adjusting the heat as needed, until you have 4 cheela.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked moong dal very well before grinding, or the batter turns watery and won't spread neatly.
- 2Add water to the blender little by little; the batter should be pourable like dosa batter, not thin like crepe batter.
- 3If the batter sticks while spreading, the tawa may be too hot; lower the heat briefly before pouring the next cheela.
- 4Spread the batter gently from the center outward in one motion so the chopped onion doesn't tear the surface.
- 5Flip only when the top looks dry and the edges lift easily; flipping early can make the cheela break.
- 6For crisper edges, drizzle oil around the rim after spreading instead of mixing extra oil into the batter.
- 7You can grind the batter ahead and refrigerate it, but stir in the onion and coriander just before cooking for the best texture.
Adapt it for your goals.
Stuffed-paneer
Add a thin paneer filling with chopped coriander and chili after spreading the cheela for a more filling breakfast.
jainJain
Skip onion and ginger, then add extra coriander and a pinch of hing for a Jain-friendly version with good flavor.
veggie loadedVeggie-loaded
Mix in finely grated carrot, capsicum, or spinach for more color and texture; keep the pieces small so the cheela still spreads well.
low oilLow-oil
Use a well-seasoned cast-iron or good nonstick tawa and brush on just enough oil for browning instead of drizzling around each cheela.
Why this is on our healthy list.
Plant Protein from Moong Dal
Yellow moong dal makes this breakfast satisfying and nourishing while offering plant-based protein in the main batter.
Fiber-Rich Ingredients
Moong dal, onion, and coriander contribute fiber, which can help make the cheela feel filling and balanced.
Light Yet Nourishing
Because the batter is dal-based rather than refined flour-based, the dish feels hearty without being overly heavy.
Frequently asked questions
The pan may be too hot, not greased enough, or the batter may be too thin. Use medium heat, lightly oil the tawa, and keep the batter pourable but not runny.
