Moong Dal Cheela

Moong Dal Cheela is one of the most popular Indian street food. It is nutritious, delicious and quite easy to make. It is prepared with Moong Dal (mung bean) and a few spices, relish it with some green chutney or your favorite dip. Please read tips for variations and serving suggestions.

Also Try: Besan Cheela, Palak Oats Cheela or Oats Moong Dal Cheela.

Tips:

You can go for whole, split or skinned mung bean for this recipe, it’s going to be equally tasty
You enjoy these cheelas as is or with your favorite dip or chutney, or you can stuff it with some crumbled paneer and chopped tomato, onion & cilantro.

Course: Breakfast, Snacks or Main Course

Cuisine: North Indian

Time: Preparation – 25 mins, Soaking – 5 hours, Cooking – 15 mins, Total – 5 hours 40 mins.

Servings: makes 5 cheelas.

Ingredients:

Moong Dal (Whole, Split or Skinned Mung Bean) – 1/2 cup (soaked for 5 hours or overnight)
Finely Chopped or Grated Onion – 1/4 cup
Finely Chopped Green Chilli – 1
Grated Ginger – 1/2 tsp
Coriander Leaves – 2 tbsp (finely chopped)
Red Chilli Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Coriander Powder – 1 tsp
Garam Masala Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Water – 3/4 cup
Oil or Ghee to cook the cheelas
Salt to taste.

PS: 1 Cup = 250 ML.

How to make Moong Dal Cheela:

Thoroughly rinse the soaked dal and discard the water completely. Add it to a grinding jar along with 1/4 cup of water and grind to make a fine paste
Transfer it to a mixing bowl and add onions, green chilli, ginger, coriander leaves, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder & salt. Mix and add 1/2 cup water in portions to make a medium flowing consistency batter, let it rest for 15 mins
Heat a non stick pan or tawa and spread some ghee or oil, pour a ladle full of batter in the centre and spread out to form a circle
Cook until cheela turns golden brown, spread some ghee or oil again and flip. Similarly do the other side, your Moong Dal Cheela is ready, serve with green chutney