Soy-Free Moong Dal Cheela
Elevate your breakfast or snack game with this Soy-Free Moong Dal Cheela, a protein-packed delight perfect for those seeking a nutritious, allergen-free option. Made from soaked and blended moong dal, this savory Indian pancake boasts vibrant flavors from green chili, ginger, and a dash of turmeric, while cumin and asafoetida lend aromatic depth. Chopped fresh coriander adds a refreshing herbal touch, making each bite irresistible. Quick to cook and naturally gluten-free, these cheelas are browned to crisp perfection on a hot pan with a drizzle of oil or ghee. Serve them warm with tangy chutney or creamy yogurt for a wholesome, satisfying meal that's high in plant-based protein and bursting with flavor. Perfect for health-conscious foodies, this soy-free recipe is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1 cup moong dal (split yellow gram)
- 1.5 cups water
- 1 green chili
- 1 inch piece ginger
- 0.5 teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 0.5 teaspoon salt
- 0.25 teaspoon turmeric powder
- 2 tablespoons fresh coriander leaves, chopped
- 2 tablespoons oil or ghee
Instructions
Rinse the moong dal thoroughly under running water until the water runs clear.
Soak the moong dal in 1.5 cups of water for at least 2 hours. Drain the soaked dal.
In a blender, combine the soaked moong dal, green chili, and ginger. Blend into a smooth batter using a little water if required. The consistency should be similar to pancake batter.
Transfer the batter to a bowl and add cumin seeds, asafoetida, turmeric powder, and salt. Mix well.
Stir in the chopped coriander leaves into the batter.
Heat a non-stick pan or tava over medium heat. Once the pan is hot, add a few drops of oil or ghee and spread it evenly.
Spoon a ladleful of batter onto the pan and spread it out gently in a circular motion to form a thin pancake.
Drizzle a few drops of oil or ghee around the edges and on top of the cheela.
Cook for 2-3 minutes or until the edges start to lift and the base is golden brown.
Flip the cheela carefully and cook the other side for another 2 minutes.
Remove from the pan and repeat the process with the remaining batter.
Serve the soy-free moong dal cheela hot, with chutney or yogurt on the side.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 124.9 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 | 297 mg | 23% | |
| Iron | 15.4 mg | 86% | |
| 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.
