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Friday, June 10, 2016

Recipe - Moong Dal Cheela

Moong Dal Cheela (Split yellow gram pancakes)


Moong dal cheela is very nutritious, tasty and very filling option for breakfast. It is very healthy and good option for everybody including kids as moong beans are high in protein and also good for diabetes patients.

This recipe is easy to make, does not need much ingredients and can be prepared with easily available things at home. There is another famous recipe from Andhra Pradesh that is similar to this recipe called Pesarattu, which is made from whole green moong dal and small amount of rice. I will share recipe for that soon too.

Here is the step by step recipe for moong dal Cheela. I hope you and your family would like it.


For Cheela (makes 8-10 cheela)

  • 1 cup Split yellow gram (Moong Dal)
  • 3 green Chili big
  • 1 inch Ginger peeled
  • 1 tsp. Cumin seeds
  • 2-3 tbsp. Gram flour (besan)
  • 1 Pinch of Asafetida
  • Salt to taste

For filling (enough for 3-4 cheela)

  • 2 tbsp. Crumbled Paneer
  • 1 tbsp. chopped Onion
  • ½ tsp. chopped green chili
  • Pinch of salt
  • Pinch of Red Chili powder
  • Pinch of Garam masala
  • ½ tsp. Cumin seeds


  • Take moong dal in a bowl wash properly, fill with enough water and soak for minimum 2 hours
  • Dal should be doubled in size by now, drain the water and grind to a medium paste with green chilies, ginger, cumin seeds and a little water
  • Now add besan to the batter, it will work as a binder and you should not see any water running from sides after adding besan
  • Add salt and asafetida to the batter mix well and keep aside
  • Meanwhile to make stuffing just mix the paneer, chopped onion, salt, cumin seeds, red and green chili and garam masala, mix well and stuffing is ready
  • Heat a nonstick pan and season it with a little oil
  • Now with the help of a ladle some batter and spread in a circular manner
  • Sprinkle a little oil on top for crispiness, let it cook on medium high flame, check if the sides start to come out
  • Add 2 tablespoon of stuffing in the middle and fold the cheela from sides to make like dosa

  • Your moong dal cheela is ready to be served, serve with coconut chutney or tomato chutney

  • Gram flour (besan) gives crispiness and right consistency to the cheela batter but it should be added in right amount otherwise it will cause dryness to the batter and hence dry cheelas
  • Addition of stuffing is completely optional, you can enjoy plain cheela as well
  • Salt should be added after the grinding of dal for proper frothy batter
  • Do not add too much water at the time of grinding, it will make batter runny

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