Moong Dal Cheela
Delight your taste buds with the vibrant and nutritious Moong Dal Cheela, a savory pancake made from protein-packed yellow split moong dal. This gluten-free Indian recipe combines the earthiness of lentils with the zesty kick of green chilies, aromatic cumin, and fresh cilantro, delivering a wholesome breakfast or snack in just 30 minutes. The cheela batter is quick to prepare, featuring soaked moong dal blended to perfection with ginger and spices, creating a smooth consistency ideal for thin, golden crepes. Lightly pan-fried with minimal oil, these crispy delights are perfect for serving with tangy chutney or creamy yogurt. Whether you're looking for a healthy high-protein option or a flavorful addition to your vegetarian repertoire, Moong Dal Cheela is simplicity, nutrition, and taste rolled into one.
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Recipe Information
Ingredients
- 1 cup Yellow split moong dal
- 0.5 cup Water
- 2 pieces Green chilies
- 1 inch piece Ginger
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves, chopped
- 3 tablespoons Oil
Instructions
Rinse the yellow split moong dal thoroughly under cold water until the water runs clear.
Soak the dal in enough water for at least 2 hours or overnight for best results.
Drain the soaked dal and add it to a blender along with 0.5 cup water, green chilies, and ginger.
Blend the mixture until smooth to create a batter. The consistency should be similar to a pancake or dosa batter.
Transfer the batter into a mixing bowl. Stir in cumin seeds, asafoetida, turmeric powder, and salt.
Add chopped cilantro leaves and mix well to combine.
Heat a non-stick skillet or tawa over medium heat. Once hot, grease it lightly with oil.
Pour a ladleful of batter onto the skillet and spread it gently with the back of the ladle to form a thin crepe.
Drizzle a few drops of oil around the edges and cook on medium heat until the edges start to lift and the bottom has golden brown spots, about 2-3 minutes.
Flip the cheela and cook the other side for another 1-2 minutes or until fully cooked through.
Repeat the process for the remaining batter, greasing the skillet as needed.
Serve hot moong dal cheelas with your choice of chutney or yogurt for a delightful meal.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 0.3 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 660 mg | 14% | |
*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.
