Vegan Moong Dal Cheela
Crispy, golden lentil crepes made from ground split moong dal, packed with plant protein and a hint of spice. This vegan-friendly Indian breakfast is light on the stomach, cooks up in minutes, and pairs perfectly with tangy mint chutney. Soaking the dal is the only advance step — everything else comes together in a blender.
For 8 servings
- prep · ~5 min
Soak and grind the dal.
1.Rinse 1 cup split moong dal 3-4 times until water runs clear.2.Soak the dal in fresh water for 3-4 hours. Drain completely.3.In a blender, add the drained dal, ginger, green chili, cumin seeds, hing, turmeric powder, and salt.4.Add water gradually (about 0.5 cup total) and blend to a smooth, pourable batter slightly thinner than pancake batter.5.Pour batter into a large mixing bowl.TIPDo not over-blend — the batter should feel slightly granular, not completely smooth like dosa batter. A little texture makes the cheelas crispier. - mix · ~1 min
Add the chopped vegetables.
1.Stir finely chopped onion and chopped coriander leaves into the batter.2.Mix well with a ladle. Add a splash of water if the batter thickens after resting. - fry · ~20 min
Cook the cheelas.
1.Heat a tawa or non-stick pan over medium heat. Drizzle a few drops of oil and wipe with a paper towel.2.Pour a ladleful of batter in the center and spread quickly in a circular motion to form a thin 6-inch cheela.3.Drizzle 0.5 tsp oil around the edges and a few drops on top.4.Cook for 2-3 minutes until the underside is golden and crisp, then flip carefully.5.Cook the second side for another 2 minutes until golden spots appear. Transfer to a plate.TIPKeep the flame medium — too high burns the outside before the inside cooks, too low makes cheelas soggy and oil-heavy. - serve
Serve hot with green chutney or ketchup.
Stack the cheelas on a plate, keeping them separate so they stay crisp. Serve immediately with mint chutney, tamarind chutney, or a simple ketchup on the side.
TIPIf making for a crowd, keep cooked cheelas in a warm oven (200°F/95°C) on a wire rack until ready to serve.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thinner, crispier cheela, add a tablespoon of water to the batter while blending.
- 2Wipe the pan with an oiled paper towel between each cheela for even browning.
- 3Do not skip soaking the dal for the full 3-4 hours — it ensures a smooth batter and easy digestion.
- 4Spread the batter quickly in one continuous motion to avoid thick patches.
- 5Cooked cheelas stay crisp if stored on a wire rack in a warm oven (200°F/95°C) until serving.
- 6Let the batter rest for 5 minutes after adding onions — this relaxes the lentil starch for better spread.
Adapt it for your goals.
Vegetable-loaded
Fold in 2 tbsp of finely grated carrot or bell pepper for added crunch and nutrients — great for picky eaters or a color boost.
high proteinHigh-protein
Replace half the moong dal with soaked chana dal (split chickpeas) for a denser, nuttier crepe with even more plant protein.
gluten freeGluten-free
This recipe is already gluten-free — just ensure your asafoetida (hing) is labeled gluten-free, as some brands add wheat flour.
no onion no garlic (sattvic)No-onion no-garlic (sattvic)
Omit onion entirely and add 1 tbsp chopped mint and 1 tbsp grated coconut for a sattvic variation perfect for fasting days.
spicy paneer stuffedSpicy paneer-stuffed
Sprinkle crumbled paneer and a pinch of red chili powder on the cheela just before flipping for a stuffed, protein-packed breakfast.
Why this is on our healthy list.
Rich in Plant Protein
Moong dal is one of the best plant-based protein sources, providing essential amino acids in an easily digestible form.
High in Dietary Fiber
Whole moong dal retains natural fiber that aids digestion and supports steady blood sugar levels.
Low in Fat
With minimal oil for cooking, this dish keeps fat content low while still delivering a crisp, satisfying texture.
Good Source of Folate
Moong dal is naturally rich in folate, important for cell growth and overall vitality.
Frequently asked questions
Add 1-2 tablespoons of gram flour (besan) or rice flour to the batter and mix well. Let it rest for 5 minutes to thicken.
