Moong Dal Cheela with Tofu
Savory moong dal pancakes wrapped around a lightly spiced tofu filling make a satisfying Indian meal. They cook up crisp at the edges, stay soft inside, and pair well with mint chutney or plain yogurt.
For 4 servings
- prep · ~240 min
Soak the moong dal.
Wash the yellow moong dal well and soak it in plenty of water for 4 hours. Drain fully before grinding.
TIPA well-drained dal gives a thicker batter that spreads easily without turning watery. - mix · ~5 min
Grind the cheela batter.
1.Add the soaked moong dal to a blender with ginger, 1 green chili, 0.5 tsp cumin seeds, 1 pinch turmeric powder, and 0.25 tsp salt.2.Add a little water and grind to a smooth, pourable batter.3.Transfer to a bowl and mix in 1 tbsp chopped coriander leaves.TIPKeep the batter slightly thick like dosa batter so the cheela holds together and cooks evenly. - saute · ~10 min
Make the tofu filling.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add the onion, remaining green chili, and remaining 0.5 tsp cumin seeds. Cook until the onion softens, 3 to 4 minutes.3.Add the tomato and cook until it turns soft, 2 to 3 minutes.4.Add the crumbled tofu, red chili powder, garam masala, remaining 1 pinch turmeric powder, and remaining 0.25 tsp salt. Mix well and cook for 3 minutes.5.Turn off the heat and mix in 2 tbsp chopped coriander leaves and lemon juice.TIPCook off the tomato moisture before adding tofu so the filling stays dry enough to stuff neatly. - fry · ~15 min
Cook the cheelas.
1.Heat a nonstick pan or tawa over medium heat and brush it lightly with some of the remaining 1 tbsp oil.2.Pour a ladleful of batter onto the pan and spread it gently into a thin round.3.Drizzle a little oil around the edges and cook until the bottom turns golden, 2 to 3 minutes.4.Flip and cook the other side until set and lightly golden, 1 to 2 minutes.5.Repeat with the remaining batter to make 4 cheelas.TIPSpread the batter only after the pan is hot; a cold pan makes the cheela stick and tear. - assemble · ~2 min
Fill and fold the cheelas.
Place a portion of tofu filling on one half of each cheela. Fold over and press gently, then warm for 30 seconds on the pan if needed.
- serve
Serve the moong dal cheela with tofu 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 blending, or the batter will spread too thin and tear.
- 2Keep the batter pourable but slightly thick; if it runs fast off the ladle, blend in a spoonful of dal or rest it briefly.
- 3Press excess water from the tofu before crumbling so the filling stays dry and the cheela doesn't go soggy.
- 4Cook the tomato until most of its moisture evaporates before adding tofu for a neater, better-textured stuffing.
- 5Spread the batter from the center outward only once or twice; overworking it on the tawa can create holes.
- 6Flip only when the edges look dry and lift easily, which helps the cheela stay intact and get crisp edges.
- 7If making ahead, store cheelas and filling separately, then reheat and assemble just before serving.
Adapt it for your goals.
Vegan
This recipe is already vegan if served without yogurt; pair it with mint chutney or a dairy-free dip.
high proteinHigh-protein
Add extra tofu to the filling or serve with a side of plain soy yogurt for a more filling, protein-forward meal.
low oilLow-oil
Use a well-seasoned nonstick pan and brush oil lightly instead of drizzling; the cheelas will still cook through with less fat.
jainJain
Skip onion and ginger, and replace them with finely chopped cabbage or grated bottle gourd plus extra cumin for body and flavor.
paneerPaneer
Swap tofu for crumbled paneer if you want a richer, more traditional North Indian-style filling.
Why this is on our healthy list.
Plant-Based Protein Combo
Moong dal and tofu together make this dish especially satisfying and helpful for building a balanced vegetarian meal.
Fiber From Lentils and Vegetables
Yellow moong dal, onion, tomato, and coriander add fiber that can help make the meal more filling.
Lighter Than Many Stuffed Snacks
Because the cheelas are pan-cooked instead of deep-fried, this dish can feel lighter while still being substantial.
Spice and Herb Rich
Ginger, cumin, chili, turmeric, and coriander bring aroma and depth without relying on heavy sauces.
Frequently asked questions
Yes. Refrigerate the batter for up to a day; stir well before using and add only a little water if it has thickened too much.
