Moong Dal ka cheela
(Moong Dal pancake)
Moong Ddal Cheela is a great healthy breakfast food and even prefect as an accompaniment to some vegetable dishes like Cauliflower, Potato and Tomato curry.
Traditionally a chella is made with Besan (Gram flour or chick pea flour), but there are several variations can be made, Moong dal cheela is one of them. Making cheela with moong dal is a delicious way to include protein in your diet. Moong dal is considered one of the healthiest foods in the world and Indian cuisine uses it extensively.
Moong dal cheela is easy and quicker to prepare then dosa. It does not require fermentation. It is usually serve with Coriander chutney, pickles and Tomato chutney. For variations it could be prepared with the combination of vegetables.
Traditionally a chella is made with Besan (Gram flour or chick pea flour), but there are several variations can be made, Moong dal cheela is one of them. Making cheela with moong dal is a delicious way to include protein in your diet. Moong dal is considered one of the healthiest foods in the world and Indian cuisine uses it extensively.
Moong dal cheela is easy and quicker to prepare then dosa. It does not require fermentation. It is usually serve with Coriander chutney, pickles and Tomato chutney. For variations it could be prepared with the combination of vegetables.
Ingredient:
1 Cup split Moong lentils withoutskin (yellow Moong Dal)
1 Pinch of asafetida (Hing) or to your taste
½ Teaspoon salt or to your taste
½ Teaspoon red chili powder
½ Teaspoon cumin powder
1½ Cup water or as needed
Vegetable oil for making cheelas
Make 6 cheelas
Cooking measurement conversion
Measurement converter
1 Cup split Moong lentils withoutskin (yellow Moong Dal)
1 Pinch of asafetida (Hing) or to your taste
½ Teaspoon salt or to your taste
½ Teaspoon red chili powder
½ Teaspoon cumin powder
1½ Cup water or as needed
Vegetable oil for making cheelas
Make 6 cheelas
Cooking measurement conversion
Measurement converter
Moong Dal
Red chili powder
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Cumin powder
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Hing (Asafetida)
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Salt
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Oil
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Directions:
1. In a bowl add Moong Dal and wash, changing water several times until the water appears clear.
1. In a bowl add Moong Dal and wash, changing water several times until the water appears clear.
In a bowl add Moong Dal
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Wash & rinse Moong Dal
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2. Soak Moong Dal in 4 cups of water for 2 to 3 hours or until fully soaked.
(Moong dal will take less time to soak if you soak it in hot water)
(Moong dal will take less time to soak if you soak it in hot water)
Soak Moong Dal in water
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Moong Dal is soaked
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3. Once dal is soaked drain all the water out and wash few times. After washing
drain all the water out.
drain all the water out.
Wash & rinse Moong Dal
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Soaked Moong Dal
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4. In a blender add soaked Dal and grind. In between open the blender and add
½ cup of water little at a time and grind it into a smooth batter.
½ cup of water little at a time and grind it into a smooth batter.
In a blender add soaked Dal
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Moong Dal is grinded
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5. Transfer the batter in the bowl. Add asafetida, red chili powder, cumin powder,
salt and another ½ cup of water to the batter and mix.
salt and another ½ cup of water to the batter and mix.
Moong Dal paste
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Add Red Chili powder, Hing (asafetida) Cumin powder & salt
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6. The consistency of the batter should be like Dosa batter. If the batter looks thick
you may add little more water.
you may add little more water.
Mix spices with Moong Dal paste well
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Cheela batter is thick
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Add water in Moong Dal cheela batter
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Consistency of Cheela batter
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Directions for making the cheela:
1. Heat a cast iron flat griddle on medium heat, for 8 to 10 minutes.
2. Once the griddle is hot drizzle some oil over, with the spatula spread it around.
Let the oil heat for 2 minutes to season the griddle. Turn the heat down to
medium.
1. Heat a cast iron flat griddle on medium heat, for 8 to 10 minutes.
2. Once the griddle is hot drizzle some oil over, with the spatula spread it around.
Let the oil heat for 2 minutes to season the griddle. Turn the heat down to
medium.
Heat a Griddle
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Grease the Griddle
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3. Now fill the cooking spoon with the batter and pour equal to ¼ cup of batter in
the middle of griddle,
4. With the back of the same cooking spoon spread the batter into a circular shape
from the center to outwards make a 6” to 7” or larger circle. Keep the heat to
medium.
the middle of griddle,
4. With the back of the same cooking spoon spread the batter into a circular shape
from the center to outwards make a 6” to 7” or larger circle. Keep the heat to
medium.
Pour the batter in the middle of the griddle
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Spread the batter into a circular shape
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5. Let the cheela cook for 2 minutes or until the upper surface looks cooked and
no longer runny and seems like bottom of cheela start becoming lille brown.
no longer runny and seems like bottom of cheela start becoming lille brown.
Cheela is spreaded
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Bottom of Cheela start becoming brown
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6. Sprinkle some oil over the top surface of the cheela and with the spatula spread
all around.
all around.
Sprinkle oil over the top of cheela
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With a spatula spread oil around cheela
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7. Once the edges start to brown then insert the spatula under the edges of the
cheela to loosen.
8. If cheela is sticky and you are not able to lift then drizzle some oil around the
edges and through the pores of the cheela and let it cook little longer. First
cheela is hard to turn around but as the griddle seasons it gets easier.
9. Slowly insert the spatula under the cheela and gently turn it to other side and
cook for 2 minutes and then flip it back and cook.
cheela to loosen.
8. If cheela is sticky and you are not able to lift then drizzle some oil around the
edges and through the pores of the cheela and let it cook little longer. First
cheela is hard to turn around but as the griddle seasons it gets easier.
9. Slowly insert the spatula under the cheela and gently turn it to other side and
cook for 2 minutes and then flip it back and cook.
With the spatula turn cheela to other side
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Bottom of the cheela become golden brown
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10. With the spatula press the cheela in circular motion so that any raw spot get
cooked.
11. Turn cheela to other side. It seems like other side is cooked.
cooked.
11. Turn cheela to other side. It seems like other side is cooked.
With the spatula press cheela around
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Turn cheela to other side
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This side seems to be cooked
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Turn cheela back again
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12. Once both sides are golden brown and you have the desired crispiness take the
cheela off the griddle. It takes total 4 to 5 minutes to make cheela brown and
crispy.
13. Serve the cheela hot with coriander chutney or tomato chutney or any other
vegetable curry.
cheela off the griddle. It takes total 4 to 5 minutes to make cheela brown and
crispy.
13. Serve the cheela hot with coriander chutney or tomato chutney or any other
vegetable curry.
Moong Dal Cheela is ready
14. Before you start making next cheela turn the heat down and griddle should
be wiping clean. With the spatula scratch and remove any leftover batter
from the previous cheela.
15. Take a paper towel and wet it, squeeze all the water out then with the wet
towel rub all over the surface of the griddle to clean it, and that will cool the
griddle slightly.This ensures that next cheela will spread evenly and will not
break because the griddle is too hot.
be wiping clean. With the spatula scratch and remove any leftover batter
from the previous cheela.
15. Take a paper towel and wet it, squeeze all the water out then with the wet
towel rub all over the surface of the griddle to clean it, and that will cool the
griddle slightly.This ensures that next cheela will spread evenly and will not
break because the griddle is too hot.
Moong Dal Cheela
Tomato chutney
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Green chutney
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Tips:
1. First one or two cheela always break but do not get discourage because it takes
some times for the griddle to season, generally moong dal cheela is easy to
cook and does not require lot of oil.
2. To season the griddle spray any kind of non stick cooking spray on hot griddle
then with the napkin wipe it off.
3. Green chilies, ginger, coriander leaves could be added to the moong dal
batter when grinding.
4. If you wish you can add chopped onions, coriander leaves or any other
vegetables.
1. First one or two cheela always break but do not get discourage because it takes
some times for the griddle to season, generally moong dal cheela is easy to
cook and does not require lot of oil.
2. To season the griddle spray any kind of non stick cooking spray on hot griddle
then with the napkin wipe it off.
3. Green chilies, ginger, coriander leaves could be added to the moong dal
batter when grinding.
4. If you wish you can add chopped onions, coriander leaves or any other
vegetables.
Moong Dal Cheela with vegetables
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Cooked Moong Dal Vegetable Cheela
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Besan cheela (Gram flour pancake) Uthappam with rava
(Sooji or cream of wheat pancake)
Besan & sooji cheela
(Gram flour & cream of wheat pancake) Besan toast (Gram flour toast)
Uthappam with urad dal & rice (Pancake) Dosa
Besan cheela (Gram flour pancake) Uthappam with rava
(Sooji or cream of wheat pancake)
Besan & sooji cheela
(Gram flour & cream of wheat pancake) Besan toast (Gram flour toast)
Uthappam with urad dal & rice (Pancake) Dosa
