Vegan Moong Dal Cheela
Delight your taste buds with this wholesome and protein-packed **Vegan Moong Dal Cheela**, a savory Indian pancake that’s as nutritious as it is delicious. Made with **moong dal (split green gram)**, this dish combines simple pantry staples like earthy cumin, vibrant turmeric, zesty ginger, and fresh coriander for an exquisite burst of flavor. Naturally gluten-free and plant-based, these cheelas are a breeze to prepare, with no fermentation required; just soak, blend, and cook! Perfect as a **healthy breakfast** or a light dinner, these golden beauties are best served hot with your favorite chutney or pickle, offering a comforting meal that's both satisfying and bursting with authentic Indian flair. Packed with protein, fiber, and aromatic spices, this recipe is a must-try for lovers of quick, **vegan-friendly Indian recipes**!
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Recipe Information
Ingredients
- 1 cup moong dal (split green gram)
- 1 cup water
- 1 inch piece ginger
- 1 small green chili
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon salt
- 2 tablespoons coriander leaves
- 2 tablespoons oil
- 0.2 teaspoon asafetida (hing)
Instructions
Rinse the moong dal several times under cold water until the water runs clear. Soak the dal in enough water for about 3-4 hours or overnight for best results.
Drain the soaking water and transfer the dal to a blender. Add fresh 1 cup of water, the inch piece of ginger, and the small green chili.
Blend the mixture to a smooth batter. Ensure there are no grits of dal left and the batter should have a pouring consistency.
Transfer the batter to a mixing bowl. Add cumin seeds, turmeric powder, asafetida (hing), and salt to the batter. Stir well to combine.
Chop the coriander leaves and add them to the batter. Mix well to incorporate all the ingredients.
Heat a non-stick pan or tawa over medium heat. Lightly brush the surface with a little oil using a brush or a paper towel.
Pour a ladleful of batter onto the pan, spreading it evenly in a circular motion to form a thin, even pancake.
Drizzle a small amount of oil around the edges of the cheela. Cook on a medium flame for about 2-3 minutes or until the edges start to leave the pan.
Carefully flip the cheela and cook on the other side for another 2 minutes or until golden brown spots appear.
Once cooked, remove the cheela from the pan and serve hot. Repeat the process with the remaining batter.
Enjoy the vegan moong dal cheela with a side of chutney or pickle of your choice.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 14.0 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2668 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.
