Soft Moong Dal Cheela
Soft, delicate lentil crepes made from ground moong dal batter, lightly crisp on the outside and tender inside. A protein-packed North Indian breakfast that comes together effortlessly with minimal ingredients and no fermentation required.
For 4 servings
- prep
Soak the moong dal.
Rinse the moong dal thoroughly in 2-3 changes of water until the water runs clear. Soak in fresh water for at least 2 hours, or 4-6 hours for softer cheelas.
TIPSoak the dal fully — under-soaked dal makes gritty batter and cheelas that crack. - mix · ~2 min
Grind the batter.
Drain the soaked dal completely. Transfer it to a blender, add ginger, green chili, cumin seeds, and about 3/4 cup fresh water. Grind to a smooth, thick but pourable consistency — similar to dosa batter. Pour into a mixing bowl.
TIPStart with less water; you can always thin the batter later. Too much water makes flipping impossible. - mix · ~1 min
Season the batter.
Add salt, asafoetida, and finely chopped coriander leaves to the batter. Whisk thoroughly to incorporate air for extra softness. Check pouring consistency — it should coat the back of a ladle easily.
- fry · ~5 min
Cook the cheelas.
1.Place a non-stick tawa on medium heat. Once hot, lower the flame to medium-low.2.Pour a ladleful of batter and gently spread in concentric circles into a thin, even disc about 6 inches wide.3.Drizzle a few drops of oil around the edges and a little on top.4.Cook undisturbed until the underside is golden and releases easily from the pan, about 2-3 minutes.5.Flip and cook the other side until light golden spots appear, another 1-2 minutes.TIPKeep the heat moderate — high heat burns the protein in dal before the inside cooks, leaving a raw taste. - serve
Serve immediately.
Transfer each cheela to a plate, folding in half if desired. Repeat with remaining batter, stirring the batter between cheelas as the dal tends to settle. Serve hot with mint chutney or tomato ketchup.
TIPStacking them softens the crispness. Place them in a single layer on a wire rack if you must hold them.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the dal for at least 4 hours to ensure a smooth batter and prevent gritty textures.
- 2Grind the batter to a slightly thick, pourable consistency — too thin makes cheelas tear.
- 3Always stir the batter between crepes; moong dal settles quickly, making the last cheela watery.
- 4Cook on medium-low heat; high heat burns the surface while leaving the center raw.
- 5Spread batter in thin concentric circles using the back of a ladle for even cooking.
- 6Serve immediately on a plate in a single layer; stacking softens the crisp edges.
Adapt it for your goals.
High-protein
Add 2 tablespoons of besan (chickpea flour) to the batter for an extra protein punch; ideal for post-workout meals.
low oilLow-oil
Skip the oil drizzle and use a well-seasoned cast-iron or non-stick pan; cook on lower heat to keep the cheela soft and pliable.
vegetable stuffedVegetable-stuffed
Spread a thin layer of finely chopped onions, grated carrots, and bell peppers on the cheela before flipping for a crunchy, colorful twist.
gluten freeGluten-free
Already gluten-free, but ensure asafoetida brand is labeled gluten-free (some contain wheat flour as a carrier).
Why this is on our healthy list.
High Plant Protein
Moong dal is one of the richest plant-based protein sources, making these cheelas a satisfying meat-free breakfast.
Digestive Aid
Asafoetida and ginger both help reduce bloating and gas, supporting smooth digestion after a legume meal.
Low Glycemic Index
Moong dal has a low GI, providing steady energy release without sharp blood sugar spikes.
Rich in Folate
Moong dal is a good source of folate (vitamin B9), important for cell growth and red blood cell production.
Frequently asked questions
The batter may be too thin or the pan too hot. Let the first side cook undisturbed until golden and release easily before flipping.
