Moong Dal cheela
Moong Dal Pancake is a delicious and protein-packed Indiandish, perfect for breakfast or a light meal. Known as a cheela in India, thispancake is made with a batter of moong dal paste, onions, green chilies,coriander, and spices. Cooked to golden perfection on a non-stick pan, it offers a healthy and flavorful option. Best served with mint chutney, ketchup ,or yogurt, this quick and easy recipe is a must-try for a nutritious andsatisfying meal!
Servings 4 people
Equipment
- Mixing Bowl – For preparing the batter.
- Non-Stick Pan or Griddle – To cook the cheela/pancake.
- Ladle or Spoon – To pour and spread the batter.
- Spatula – For flipping the cheela while cooking.
- Knife and Chopping Board – For chopping onions, chilies, and coriander leaves.
- Blender/Grinder – To prepare the moong dal paste.
Ingredients
- 1 cup moong dal paste soaked and ground yellow moong dal
- 1/2 cup finely chopped onions
- 2 green chilies finely chopped
- 2 tablespoons fresh coriander leaves chopped
- Salt to taste
- A pinch of turmeric powder
- 2-3 tablespoons oil for cooking
Instructions
- In a mixing bowl, combine the moong dal paste with chopped onions, green chilies, coriander leaves, salt, and turmeric powder.
- Mix well to create a smooth and even batter.
- Heat a non-stick pan or skillet over medium heat.
- Add a few drops of oil and spread it evenly across the pan.
- Pour a ladleful of batter onto the pan.
- Spread it gently using the back of the ladle to form a thin, round pancake.
- Cook for 2-3 minutes on one side until golden brown.
- Flip the pancake and cook the other side for another 2-3 minutes.
- Repeat with the remaining batter.
Notes
Serve the hot moong dal pancakes with mint chutney, tomato ketchup, or yogurt.
Soak the moong dal for 3-4 hours before grinding for a smooth texture.
Adjust the green chilies to suit your spice preference.
Use a non-stick pan to avoid sticking and ensure easy flipping.
Soak the moong dal for 3-4 hours before grinding for a smooth texture.
Adjust the green chilies to suit your spice preference.
Use a non-stick pan to avoid sticking and ensure easy flipping.