Dairy-Free Moong Dal Cheela
Brighten up your breakfast or snack routine with this Dairy-Free Moong Dal Cheela, a wholesome and flavorful Indian pancake that’s as healthy as it is delicious. Made with protein-rich moong dal (split yellow gram) and infused with the aromatic goodness of ginger, cumin, and fresh coriander, this recipe effortlessly combines nutrition and taste. Completely dairy-free, the batter comes together in just 30 minutes after soaking, offering a perfect pouring consistency for easy cooking. These golden, crispy cheelas are lightly spiced with green chili and turmeric, making them a vibrant addition to your table. Serve them hot with your favorite chutneys or dips for a satisfying, guilt-free meal that’s ideal for vegans and anyone seeking a nutrient-packed option.
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Recipe Information
Ingredients
- 1 cup Moong dal (split yellow gram)
- 0.5 cup Water
- 1 small Green chili
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 2 tablespoons Coriander leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Oil
Instructions
Rinse the moong dal under running water until the water runs clear. Soak the moong dal in enough water for about 2-3 hours or until it becomes soft.
Drain the soaked moong dal and transfer it to a blender. Add 0.5 cup of water, chopped green chili, ginger piece, salt, and turmeric powder. Blend until you get a smooth batter. The batter should be of pouring consistency but not too runny. Add more water if required.
Transfer the batter to a mixing bowl and stir in the cumin seeds and chopped coriander leaves.
Heat a non-stick skillet over medium heat and lightly grease it with a few drops of oil.
Pour a ladleful of batter onto the skillet and spread it evenly using the back of the ladle to form a thin pancake or cheela.
Drizzle a few drops of oil around the edges of the cheela. Cook for about 2-3 minutes until the edges start to lift and it turns golden brown.
Flip the cheela carefully and cook the other side for another 2 minutes until golden and cooked through.
Remove the cheela from the skillet and continue the process with the remaining batter, greasing the pan as needed.
Serve the dairy-free moong dal cheelas hot with a side of chutney or ketchup.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 0.7 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2603 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
