- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Black whole urad dal (Black grams, Ma ki dal, Dal Makkhani, Kaali Dal)
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
- Rice and Pulao's - Index >
-
Rice and pulao's
>
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Arhar dal with rice khichdi
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Boiled white rice
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
- Meat Dishes - Index
-
Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken shammi kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
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- Kati Roll
- Paneer dishes - Index
-
Paneer dishes
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- About paneer
- Paneer dishes - Index
- How to make the paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer curry (paneer ke sabzi)
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
-
Paneer dishes
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- Kofta - Index
- Vegetable dishes - Index
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Vegetable dishes with gravy
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- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots) >
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Bharwa Baingan (Stuffed Eggplants)
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala) >
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian desserts - Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian desserts - Index
- Almond burfi (Badam Ki Burfi)
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Boondi or Boondi Ladoo
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Kheer (Rice pudding)
- Kala Jamun
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Ras Mali
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- Breakfast dishes - Index
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to make the paneer at home
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- Cooking measurement conversion
- Measurement Converter
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 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
|
Directions:
1. In a 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. (Moong dal will take less time to soak if you soak it in hot 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
1. In a 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. (Moong dal will take less time to soak if you soak it in hot 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 Dosa batter. If the batter looks thick you may add little more water.
5. The consistency of the batter should be like Dosa 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.
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 to 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.
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.
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.
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.
6. With the spatula press the cheela in circular motion so that any raw spot get
cooked.
cooked.
7. 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.
8. 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.
8. Serve the cheela hot with coriander chutney or tomato chutney or any other
vegetable curry.
9. 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.
10. 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.
10. 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.
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.
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