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.


  1. You can go for whole, split or skinned mung bean for this recipe, it’s going to be equally tasty
  2. If you’re using skinned mung bean then add 1/4 tsp turmeric powder to get rich yellow color
  3. If you’re using whole mung bean then add 1/4 cup coriander leaves to get nice green color
  4. 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
  5. You can also try these in waffle form, just pour the batter on your waffle maker and make some tasty savory waffles. Image in the end for your reference.

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 4-5 cheelas.


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

PS: 1 Cup = 250 ML.

How to make Moong Dal Cheela:

  1. Thoroughly rinse the soaked dal and discard the water completely. Add it to a grinding jar along with 1/4 cup of water and 1/4 cup coriander leaves, grind to make a fine paste
  2. Transfer it to a mixing bowl and add onions, green chili, ginger, coriander leaves, red chili 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
  3. 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 
  4. 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


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