Moong Dal Cheela with Vegetables
These savory lentil pancakes are light, filling, and full of color from finely chopped vegetables. The soaked moong dal blends into a smooth batter that cooks into soft cheelas with crisp golden spots around the edges.
For 8 servings
- prep · ~240 min
Soak and drain the moong dal.
Wash the moong dal well, soak it in enough water for 4 hours, then drain completely before grinding.
- mix · ~4 min
Grind the batter.
1.Add the drained moong dal to a blender jar.2.Add ginger, green chili, cumin seeds, turmeric powder, red chili powder, salt, and water.3.Blend to a smooth, pourable batter with very little graininess.TIPKeep the batter medium thick so it spreads easily but still holds the vegetables. - mix · ~2 min
Stir in the vegetables.
Transfer the batter to a bowl and mix in onion, carrot, capsicum, and coriander leaves until evenly combined.
- fry · ~5 min
Cook the first cheela.
1.Heat a tawa or flat pan over medium heat and grease it lightly with a little oil.2.Pour a ladle of batter onto the center and spread it gently into a thin round.3.Drizzle a little oil around the edges and cook until the bottom turns golden (2-3 min).4.Flip and cook the other side until lightly browned and cooked through (1-2 min).TIPSpread the batter only after the pan is hot; a cold pan makes the cheela stick. - fry · ~15 min
Cook the remaining cheelas.
Repeat with the remaining batter and oil to make 8 cheelas, adjusting the heat as needed so they cook through without burning.
- serve
Serve the cheelas 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 turns too loose to spread neatly.
- 2Keep the batter medium-thick; if it feels heavy after adding vegetables, loosen it with just a spoon or two of water.
- 3Chop onion and capsicum very fine so the cheela spreads thinly without tearing on the pan.
- 4Let the first side set and turn golden at the edges before flipping, or the cheela may break.
- 5Use medium heat throughout; high heat browns the outside too fast while the moong batter stays undercooked inside.
- 6If making ahead, refrigerate the plain batter first and mix in the vegetables just before cooking for the best texture.
- 7Leftover cheelas reheat best on a dry tawa, which brings back the crisp edges better than a microwave.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned nonstick or cast-iron tawa with minimal oil brushed around the edges for a lighter breakfast.
high proteinHigh-protein
Stuff the cooked cheelas with paneer or serve with thick curd to make the meal more filling and protein-rich.
no onionNo-onion
Skip the onion and add extra capsicum, grated carrot, or chopped coriander for a lighter flavor and easier digestion.
cheese stuffedCheese-stuffed
Sprinkle grated cheese after flipping, then fold the cheela for a kid-friendly version with a gooey center.
Why this is on our healthy list.
Protein-Rich Lentil Base
Moong dal makes these cheelas satisfying and nourishing, with plant protein that helps make them filling.
Vegetable-Forward Meal
Onion, carrot, capsicum, and coriander add fiber, color, and a range of vitamins from whole vegetables.
Naturally Gluten-Free
The batter uses soaked moong dal instead of wheat flour, making it suitable for many gluten-free eaters.
Frequently asked questions
Usually the pan is not hot enough, the batter is too thin, or the cheela is being flipped too early. Let the first side turn golden and release naturally.
