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Moong Dal ka cheela
(Moong Dal pancake)
This 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.
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Ingredient:
1 Cup split moong lentils without skin (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 |
Yellow Moong dal
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Directions:
Moong dal cheela batter
1. In a large bowl add moong dal and wash, changing water several times until the water appears clear and then soak it in 4 cups of water for 2 to 3 hours or until fully soaked
2. Once dal is soaked drain all the water out and wash few times. After washing drain all the water out.
3. In the blender add the dal and ½ cup of water and grind it into a smooth batter.
4. 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.
5. The consistency of the batter should be like thin pancake batter. If the batter looks thick you may add little more water.
2. Once dal is soaked drain all the water out and wash few times. After washing drain all the water out.
3. In the blender add the dal and ½ cup of water and grind it into a smooth batter.
4. 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.
5. The consistency of the batter should be like thin pancake batter. If the batter looks thick you may add little more water.
Directions for making the cheela:
1. Heat a cast iron flat griddle on medium heat, for 8 to 10 minutes. 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.
2. Now fill the cooking spoon with the batter and pour equal ¼ cup of batter in the
middle of griddle, then 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.
1. Heat a cast iron flat griddle on medium heat, for 8 to 10 minutes. 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.
2. Now fill the cooking spoon with the batter and pour equal ¼ cup of batter in the
middle of griddle, then 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.
Heat the griddle and grease it
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Pour the batter in the middle of the griddle
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3. Let the cheela cook for 2 minutes or until the upper surface looks cooked and no
longer runny. Sprinkle some oil over the top surface of the cheela and with the
spatula spread all around. Once the edges start to brown then insert the spatula
under the edges of the cheela to loosen.
4. 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 but as the griddle seasons it gets easier.
With the cooking spoon spread the batter in a circular shape
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Drizzle some oil around the edges and through the pores of the cheela
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5. Slowly insert the spatula under the cheela and gently flip it to other side and cook for
2 minutes and then flip it back and cook, with the spatula press the cheela in circular
motion so that any raw spot get cooked.
2 minutes and then flip it back and cook, with the spatula press the cheela in circular
motion so that any raw spot get cooked.
Edges become brown insert the spatula and flip
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Bottom of the cheela become golden brown
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6. 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 mckake cheela brown and
crispy.
7. 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 mckake cheela brown and
crispy.
7. Serve the cheela hot with coriander chutney or tomato chutney or any other
vegetable curry.
Cheela become brown flip back
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Now Cheela is brown from both the sides
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8. 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.
9. 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.
clean. With the spatula scratch and remove any leftover batter from the previous
cheela.
9. 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.
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.
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.
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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
