Moong Dal Cheela
A classic North Indian breakfast, these savory crepes are made from protein-rich moong dal. They're light, nutritious, and naturally gluten-free, perfect with a side of green chutney for a healthy start to your day.
For 4 servings
Soak the moong dal.
Rinse the yellow moong dal thoroughly under running water. Place it in a large bowl and cover with plenty of water. Let it soak for at least 4 hours, or overnight.
TIPProper soaking makes the dal easier to grind and digest, resulting in softer cheelas.Grind the batter.
- Drain the soaked dal completely.
- Transfer the dal to a blender jar along with the chopped ginger and green chilies.
- Add about 1 cup of water and blend to a smooth, flowing batter. The consistency should be similar to pancake batter, not too thick or too thin.
- Pour the batter into a mixing bowl.
TIPAdd water gradually while blending to avoid making the batter too runny.Season the batter.
To the batter, add the finely chopped onion, coriander leaves, turmeric powder, asafoetida, and salt. Mix everything well until combined.
Cook the cheelas.
- Heat a non-stick tawa or skillet over medium heat. Brush it lightly with about 1/2 teaspoon of oil.
- Once hot, pour a ladleful of batter (about 1/4 cup) onto the center of the tawa.
- Quickly spread the batter in a circular motion to form a thin crepe, about 6-7 inches in diameter.
- Drizzle a few drops of oil around the edges and cook for 2-3 minutes, or until the top looks cooked and the edges start to lift.
- Flip the cheela and cook on the other side for another 1-2 minutes until golden brown spots appear.
TIPMaintain a medium heat. If the tawa is too hot, the batter will cook before you can spread it.Serve hot.
Repeat the process with the remaining batter to make about 8 cheelas in total. Serve the Moong Dal Cheelas hot with mint chutney or your favorite dip.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier cheela, add 1-2 tablespoons of rice flour to the batter.
- 2Ensure your tawa is well-heated before pouring the batter to prevent it from sticking.
- 3If the batter becomes too thick after resting, you can add a tablespoon or two of water to adjust the consistency.
- 4You can add other finely chopped vegetables like carrots, bell peppers, or spinach to the batter for extra nutrition.
- 5The batter can be prepared ahead and stored in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
High protein
For an extra protein boost, mix in 1/2 cup of crumbled paneer or tofu into the batter before making the cheelas.
kid friendlyKid friendly
Omit the green chilies and add finely grated carrots or zucchini to the batter to make it more appealing for kids.
jainJain
To make this Jain-friendly, simply omit the onion and ginger from the recipe. You can add a pinch of black pepper for flavor.
quickQuick
If you are short on time, you can use moong dal flour (readily available at Indian grocery stores) instead of soaking and grinding the dal.
Why this is on our healthy list.
Rich in Plant-Based Protein
Moong dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from the dal and vegetables aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Naturally Gluten-Free
This recipe is made entirely from lentils and is naturally gluten-free, making it a great choice for individuals with celiac disease or gluten sensitivity.
Packed with Micronutrients
Moong dal is a good source of essential minerals like potassium, magnesium, iron, and copper, as well as B-vitamins like folate.
Frequently asked questions
Yes, Moong Dal Cheela is very healthy. It's rich in plant-based protein and dietary fiber, low in fat, and naturally gluten-free. It's an excellent breakfast or snack option that provides sustained energy.