How to make moong dal cheela – step-by-step recipe of moong dal cheela. It is a very simple, healthy yet delicious breakfast recipe. Cheela is a very common and quick recipe that is commonly made in Indian houses.
About Moong Dal Cheela
One of my favourite dal or lentils is the moong dal because you really can’t doubt its versatility. Plus, it is highly nutritious, and filling is a great choice when you want to manage your weight effortlessly. According to Ayurveda, moong dal is also tridoshic, that is, balances all 3 doshas. Try this Moong Dal Chilla (or Moong Dal Cheela) – an Indian-style spiced Mung Bean Pancake made with husked and split mung lentils. These savoury tasty pancakes make for a great breakfast, brunch or even a lunch when you want to have something different and healthy at the same time.
Sunday breakfast !! I generally take time to think about what to make on Sunday mornings because Sunday is the only day when my family sits together for breakfast. They all wait for Sundays because I always make something special of their choice on Sundays. I will reveal my secret to you, I always try to make something very healthy which is also very tasty so that at least once a week I make them eat a very healthy breakfast. This breakfast recipe is a bundle of protein.
Variations
Moong Dal Chilla can be made with both split and husked moong or whole moong. In this recipe, I have used yellow moong lentils. Some basic spices and herbs are also added. I make some other types of chilla too like i make basan chilla very often because it is quick to make and soaking is not required like in moong dal chilla. Other than that I make oats chilla, rava chilla.
However, when you want to make these Moong dal cheela / mung lentil pancakes for breakfast, soak the moong dal overnight. And if you are planning these as an evening or after-school snack for kids, then soak the moong lentils for just 3 to 4 hours.
You can make the Moong Dal Chilla more wholesome by adding some grated carrot or beetroot, chopped capsicum or shredded cabbage.
Serve these Moong daal ka chilla / Mung Bean Pancakes stuffed with crumbled/grated paneer or as is with tomato ketchup or green chutney. Have these chillas for breakfast or as a snack.
Finally, I would like to suggest a few more recipes from my blog :
Moong Dal Ka Cheela
Course: Breakfast Recipes, CREPES || DOSA || CHEELA, INDIAN STREET FOOD, PARTY MEAL PLANNING, south indian cuisine4
servings15
minutes10
minutes128
kcal3-4 hrs
Ingredients
- What Goes Inside:
Whole Green Moong Dal/Green Gram: 2 Cups.
Onion:1 Med sized.
Green Chillies: 2 nos.
Jeera/Cumin seeds: 1/4 Tsp.
Curry Leaves: 8 nos.
Ginger:1/2″ Piece.
Dry Red Chilly: 2 nos.
Salt: To Taste.
Directions
- How to put it together:
- Soak the Green Gram in water for about 30 mins, I normally prefer to soak it overnight (about 6-8 hours also gives you a good crepe),
- Coarse grind the Green chillies, curry leaves, ginger, Jeera, and dry red chilly together and set aside.
- Now drain the soaked Dal and grind with enough water to come to a Dosa batter pouring consistency, making a smooth paste. (When you add water to the batter after grinding, dosa’s / crepe won’t turn out crispy).
- Add the pre-ground masala, which we made earlier into this batter, chop one onion finely add to the batter, add salt and, mix thoroughly.
- Now on a pre-heated Tawa/Girdle, rub a little oil and wipe with a tissue, spread the batter in a spiral movement forming a round shape, spray a little oil, and allow to cook, when you notice one side is done, turn over and allow the other side to cook and make hot dosa’s, and relish with the chutney of your choice.
Notes
- Variation
- 1. Paneer stuffing
- Use cottage cheese stuffing to make it healthier
- 2. Tomato and onion chutney
- You can use tomato and onion chutney as a spread on crepe.
- 3. Soybean stuffing
- You can use soy stuffing also
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