Soft Moong Dal Cheela
A light, savory, and protein-packed Indian pancake made from yellow lentils and stuffed with a flavorful paneer filling. These soft cheelas are naturally gluten-free and make for a perfect healthy breakfast or light lunch.
For 4 servings
Soak the lentils.
Rinse the yellow lentils thoroughly until the water runs clear. Soak them in ample fresh water for at least 4 hours, or up to 6 hours. Once soaked, drain all the water completely.
TIPDon't soak the lentils for more than 6 hours, as they can become slimy and difficult to grind into a smooth batter.Grind the cheela batter.
- Transfer the drained lentils to a blender.
- Add the chopped ginger, green chilies, turmeric powder, asafoetida, psyllium husk, and salt.
- Add about 1/2 cup of water and blend to a smooth, thick batter. Add a little more water, 1 tablespoon at a time, only if needed to get a pourable, pancake-batter-like consistency.
- Pour the batter into a mixing bowl.
TIPThe batter should not be too runny or too thick. It should coat the back of a spoon easily.Prepare the paneer filling.
In a separate bowl, combine the crumbled paneer, finely chopped onion, bell pepper, coriander leaves, cumin powder, and a pinch of salt. Mix gently until everything is well combined. Set aside.
Cook the cheelas.
- Heat a non-stick pan or tawa over medium heat. Brush it lightly with a few drops of oil.
- Once hot, pour a ladleful of batter (about 1/4 cup) onto the center and gently spread it in a circular motion to form a thin pancake.
- Drizzle a few drops of oil around the edges.
- Cook for 1-2 minutes, or until the top looks cooked and the edges start to lift.
TIPKeep the heat on medium-low to ensure the cheela cooks through without browning too quickly, keeping it soft.Fill and fold the cheela.
- Spoon about 2-3 tablespoons of the paneer filling onto one half of the cheela.
- Gently fold the other half over the filling.
- Press down lightly with a spatula and cook for another 30 seconds.
- Slide the finished cheela onto a plate.
Repeat and serve.
Repeat the process with the remaining batter and filling to make about 8 cheelas in total. Serve the soft moong dal cheelas hot with green chutney or yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother batter, use a high-speed blender.
- 2Ensure your pan is well-heated before pouring the batter to prevent it from sticking.
- 3You can add other finely chopped vegetables like carrots or capsicum to the filling for extra nutrition.
- 4If the batter becomes too thick after resting, add a tablespoon of water to adjust the consistency.
- 5Store leftover batter in an airtight container in the fridge for up to 2 days.
Adapt it for your goals.
Vegan
Replace the paneer with crumbled firm tofu. Sauté the tofu with spices for a minute before using it as a filling.
jainJain
Omit the onion and ginger from the recipe. You can add a pinch of black pepper and extra asafoetida for flavor.
kid friendlyKid friendly
Skip the green chilies and add a small amount of grated cheese to the paneer filling. Kids love it!
quickQuick
If you're short on time, use moong dal flour (besan can also work). Mix with water and spices to form a batter instantly, skipping the soaking time.
Why this is on our healthy list.
High in Protein
Both moong dal and paneer are excellent sources of protein, which is essential for muscle repair, growth, and keeping you feeling full and satisfied.
Good Source of Fiber
The lentils provide a good amount of dietary fiber, which aids digestion, helps maintain stable blood sugar levels, and supports gut health.
Naturally Gluten-Free
Made entirely from lentils, this recipe is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Rich in Micronutrients
Moong dal is a good source of essential minerals like potassium, magnesium, iron, and copper, which support various bodily functions.
Frequently asked questions
Yes, Moong Dal Cheela is very healthy. It's rich in plant-based protein and dietary fiber from the lentils, and low in fat. The paneer filling adds more protein, making it a nutritious and filling meal, especially for breakfast.