Moong Dal Cheela with Vegetables
Savory, protein-packed pancakes made from yellow moong dal and filled with colorful, crunchy vegetables. This wholesome North Indian breakfast is naturally gluten-free and comes together quickly once the batter is ready. Perfect with a side of mint chutney!
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Soak and Grind the Dal
- b.Rinse the yellow moong dal under running water until the water runs clear. Soak it in 3 cups of water for at least 2 hours, or up to 4 hours.
- c.Drain the water completely from the soaked dal. Transfer the dal to a high-speed blender along with the chopped ginger and green chilies.
- d.Add about 1/2 cup of water and blend until you get a smooth, lump-free batter. Add the remaining 1/4 cup of water gradually, only if needed, to achieve a flowing, pancake-batter-like consistency. Do not make it too watery.
- 2
Step 2
- a.Prepare the Cheela Batter
- b.Pour the batter into a large mixing bowl. Add the finely chopped onion, tomato, green bell pepper, grated carrot, turmeric powder, hing, and salt.
- c.Stir in the chopped coriander leaves. Mix everything thoroughly until the vegetables and spices are evenly distributed in the batter.
- d.Let the batter rest for 10-15 minutes. This helps the flavors meld together.
- 3
Step 3
- a.Cook the Cheelas
- b.Heat a non-stick tawa or griddle over medium heat. Once hot, lightly grease it with about 1/4 tsp of oil.
- c.Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa. Working quickly, spread it outwards in a circular motion to form a thin pancake, about 6-7 inches in diameter.
- d.Drizzle about 1/2 tsp of oil around the edges and a little on top of the cheela.
- e.Cook for 2-3 minutes on medium heat, or until the top surface looks cooked and the edges start to crisp up and lift from the pan.
- f.Using a spatula, carefully flip the cheela. Cook the other side for another 1-2 minutes until it has golden-brown spots.
- g.Fold the cheela in half and transfer it to a serving plate. Repeat the process with the remaining batter, greasing the pan lightly for each cheela.
- 4
Step 4
- a.Serve Hot
- b.Serve the Moong Dal Cheelas immediately while they are warm and crisp.
- c.They pair wonderfully with green mint-coriander chutney, tamarind chutney, or plain yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother batter, ensure the dal is soaked for a minimum of 2 hours.
- 2The batter consistency is crucial. It should be easily spreadable but not watery. Adjust water one tablespoon at a time.
- 3Finely chopping the vegetables ensures they cook through and don't tear the cheela while spreading.
- 4Always cook on a medium flame. High heat will burn the outside before the inside is cooked, and low heat will make the cheelas dry.
- 5For extra crispy cheelas, you can add 1 tablespoon of rice flour or fine semolina (suji) to the batter.
- 6Wipe the tawa with a damp cloth or paper towel before making each cheela to maintain an even temperature and prevent sticking.
Adapt it for your goals.
Protein-Packed Filling
Add 1/2 cup of crumbled paneer (Indian cottage cheese) or crumbled tofu to the vegetable mixture for a more filling and protein-rich cheela.
Leafy Green BoostLeafy Green Boost
Mix in 1/2 cup of finely chopped spinach (palak) or fenugreek leaves (methi) into the batter for added iron and nutrients.
Oats Moong Dal CheelaOats Moong Dal Cheela
For extra fiber, blend 1/4 cup of rolled oats into a powder and add it to the moong dal batter.
Spicy South Indian TwistSpicy South Indian Twist
Add a tempering (tadka) of 1/2 tsp mustard seeds, 1/2 tsp urad dal, and a few curry leaves to the batter for a different flavor profile.
Why this is on our healthy list.
Rich in Plant-Based Protein
Moong dal is an excellent source of vegetarian protein, which is crucial for muscle repair, building tissues, and maintaining overall body function.
High in Dietary Fiber
The combination of lentils and a variety of vegetables provides a high amount of dietary fiber. Fiber aids in smooth digestion, promotes a feeling of fullness, and helps in managing blood sugar levels.
Aids in Weight Management
Being low in calories and high in protein and fiber, Moong Dal Cheela keeps you full for longer, reducing unnecessary snacking and helping you manage your weight effectively.
Good for Heart Health
Moong dal is known to have properties that help lower bad cholesterol levels. This dish is low in saturated fat and rich in potassium, making it beneficial for maintaining a healthy heart and blood pressure.
Frequently asked questions
A serving of two Moong Dal Cheelas contains approximately 300-320 calories, depending on the amount of oil used. It's a balanced meal with protein, carbs, and fiber.