Moong Dal Cheela
Savory, protein-packed pancakes made from yellow moong dal batter. These thin, crispy-edged crepes are lightly spiced and often filled with crumbled paneer, making for a delicious and healthy breakfast or snack. Note: The prep time does not include the required 4-6 hours of soaking time for the dal.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Dal (4-6 Hours)
- b.Rinse 1 cup of yellow moong dal under running water until the water runs clear.
- c.Place the rinsed dal in a large bowl and cover with at least 3 cups of fresh water. Let it soak for a minimum of 4 hours, or up to 6 hours. Soaking softens the dal for a smooth batter and improves digestibility.
- 2
Step 2
- a.Prepare the Batter (5 minutes)
- b.Drain all the water from the soaked dal completely.
- c.Transfer the dal to a high-speed blender. Add the chopped ginger and green chilies.
- d.Pour in 1/2 cup of water and blend until you achieve a completely smooth, flowing batter. Scrape down the sides of the blender jar as needed. If the batter is too thick, add more water, 1 tablespoon at a time. The consistency should be pourable, similar to dosa or pancake batter.
- 3
Step 3
- a.Season Batter and Prepare Filling (5 minutes)
- b.Pour the batter into a mixing bowl. Stir in the hing, turmeric powder, red chili powder, 1 tsp salt, finely chopped onion, and coriander leaves. Mix thoroughly.
- c.In a separate small bowl, combine the 150g of crumbled paneer, 1 tsp chaat masala, and the remaining 1/4 tsp of salt. Mix gently and set aside.
- 4
Step 4
- a.Cook the Cheelas (20-25 minutes)
- b.Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. The pan is ready when a few drops of water sprinkled on it sizzle and evaporate instantly.
- c.Lightly grease the tawa with about 1/4 tsp of ghee and spread it evenly.
- d.Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa. Immediately, use the back of the ladle to spread the batter in a circular motion, moving outwards to form a thin crepe about 6-7 inches in diameter.
- e.Drizzle about 1/2 tsp of ghee around the edges and a little on top of the cheela.
- f.Cook for 2-3 minutes on medium heat. The top surface will look cooked and the edges will start to turn golden brown and lift from the pan.
- g.Sprinkle 2-3 tablespoons of the paneer filling over one half of the cheela.
- h.Using a spatula, carefully fold the other half over the filling. Press down gently and cook for another 30-60 seconds until the bottom is crisp and golden.
- i.Slide the finished cheela onto a plate. Repeat the process for the remaining batter, greasing the tawa lightly before each one.
- 5
Step 5
- a.Serve Immediately
- b.Serve the Moong Dal Cheelas hot and fresh for the best crispy texture. They pair wonderfully with green chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. It should be smooth and easily pourable. If too thick, the cheela will be dense; if too thin, it will tear while spreading.
- 2Maintain a consistent medium heat. If the tawa is too hot, the batter will cook instantly and won't spread properly. If it's not hot enough, the cheela will stick.
- 3For extra crispy cheelas, add 2 tablespoons of rice flour or fine semolina (sooji) to the batter.
- 4Between each cheela, wipe the tawa with a damp cloth or an oiled onion half. This cools it slightly and ensures the next cheela spreads easily without sticking.
- 5For a tangier flavor, you can let the ground batter (without salt and vegetables) ferment in a warm place for 4-6 hours before making the cheelas.
Adapt it for your goals.
Vegan Version
Replace the ghee with a neutral oil like sunflower or avocado oil. For the filling, use crumbled firm tofu seasoned with the same spices, or a mix of finely chopped vegetables like carrots, bell peppers, and cabbage.
Vegetable Stuffed CheelaVegetable-Stuffed Cheela
Instead of paneer, use a filling of sautéed mixed vegetables like grated carrots, finely chopped bell peppers, and sweet corn. Season with salt, pepper, and a pinch of garam masala.
No Onion VersionNo Onion Version
For a Sattvic or Jain-friendly version, simply omit the onion from the batter. The cheela will still be delicious.
Spinach CheelaSpinach Cheela
Add a handful of fresh baby spinach to the blender along with the soaked dal to create a vibrant green and nutrient-rich cheela.
Why this is on our healthy list.
Rich in Plant-Based Protein
Moong dal is one of the best plant-based sources of protein, essential for muscle building, cell repair, and providing sustained energy. The addition of paneer further boosts the protein content.
Excellent for Digestive Health
Yellow moong dal is known for being light and easy to digest. It is also rich in soluble fiber, which helps promote regular bowel movements and supports a healthy gut microbiome.
Supports Weight Management
The high protein and fiber content in these cheelas helps you feel full and satisfied for longer, which can prevent overeating and aid in weight management goals.
Good for Blood Sugar Control
With a low glycemic index, moong dal helps prevent sharp spikes in blood sugar levels, making this an excellent meal choice for individuals with diabetes or those looking to maintain stable energy levels.
Frequently asked questions
Yes, it is very healthy. Moong dal is a great source of plant-based protein and dietary fiber, which aids digestion and promotes satiety. It has a low glycemic index, making it suitable for diabetics. The paneer adds extra protein and calcium. It's a balanced and nutritious meal.