Gluten-Free Moong Dal Cheela
Experience the wholesome goodness of *Gluten-Free Moong Dal Cheela*, a nutritious and delicious savory pancake ideal for breakfast or a light snack. Made with protein-packed yellow moong dal, aromatic ginger, and zesty green chili, this Indian-inspired recipe celebrates vibrant flavors while catering perfectly to gluten-free diets. Enhanced with fresh coriander leaves and warming spices like cumin and turmeric, the cheela boasts an irresistibly crispy texture and golden hue. Easy to prepare, this dish comes together in just 45 minutes and serves 4, making it perfect for family meals or sharing with friends. Serve it hot with chutney or yogurt for a pairing that’s simple yet satisfying. Healthy, flavorful, and gluten-free—this moong dal cheela is bound to become your next favorite!
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Recipe Information
Ingredients
- 1 cup Yellow moong dal
- 1 inch piece Ginger
- 1 medium Green chili
- 0.25 cup Coriander leaves
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 2 tablespoons Oil
- 0.5 cup Water
Instructions
Start by rinsing the yellow moong dal several times until the water runs clear. This helps remove any dirt or starch.
Soak the rinsed dal in warm water for about 2 hours. This will soften the dal, making it easier to blend.
After soaking, drain the dal and transfer it to a blender. Add the ginger piece, green chili, and a splash of water.
Blend until you have a smooth, thick batter. If needed, add more water a little at a time to help with the blending process but be careful not to make the batter too thin.
Transfer the blended batter to a mixing bowl. Add finely chopped coriander leaves, cumin seeds, turmeric powder, and salt. Mix well to combine everything uniformly.
Heat a non-stick skillet or a flat pan over medium heat and add a few drops of oil to lightly grease it.
Once the pan is hot, pour a ladleful of batter onto the center of the pan. Use the back of the ladle to spread it outwards in a circular motion to form a thin pancake or cheela.
Drizzle a little oil around the edges of the cheela. Cook on medium heat for about 2-3 minutes or until the edges start to lift and the bottom becomes golden brown.
Flip the cheela gently using a spatula and cook the other side for another 1-2 minutes until it is cooked through and slightly crispy.
Repeat the process with the remaining batter, greasing the pan as needed. You can keep prepared cheelas warm by covering them with a lid or foil.
Serve hot with chutney or yogurt. Enjoy your healthy and delicious gluten-free Moong Dal Cheelas!
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 1.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2664 mg | 57% | |
*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.
