Moong dal cheela is a light savoury pancake made from soaked lentils and fresh vegetables. It is commonly enjoyed for breakfast or a quick lunch, especially when something filling but gentle is needed.
This version is designed for home cooks who want clear steps and reliable results. The batter is simple to prepare, cooks quickly, and does not require fermentation, making it ideal for busy days.
Recipe Information
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
For the cheela batter
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1 cup split yellow moong dal
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Water for soaking and blending
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½ teaspoon cumin seeds
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1 small piece fresh ginger, grated
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¼ teaspoon turmeric powder
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Salt to taste
Vegetables
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1 small carrot, finely grated
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¼ cup finely chopped spinach
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1 small onion, very finely chopped
For cooking
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Vegetable oil, for greasing the pan
Mint Yogurt Dip
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½ cup plain natural yoghurt
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2 tablespoons finely chopped fresh mint
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Pinch of salt
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Small squeeze of lemon juice
Step-by-Step Method
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Rinse the moong dal well and soak it in plenty of water for at least 4 hours.
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Drain the dal completely and transfer it to a blender.
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Add cumin seeds, grated ginger, turmeric and a little water.
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Blend to a smooth, pourable batter. The consistency should be similar to pancake batter.
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Transfer the batter to a bowl and mix in the grated carrot, spinach and chopped onion.
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Taste and adjust salt if needed.
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Heat a non-stick frying pan over medium heat and lightly grease it with oil.
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Pour a ladle of batter into the centre of the pan and spread gently into a round shape.
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Cook for 2 to 3 minutes until the surface looks set and the edges lift easily.
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Drizzle a few drops of oil around the edges and turn the cheela over.
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Cook the second side for another 2 minutes until lightly golden.
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Remove from the pan and repeat with the remaining batter.
Mint Yogurt Dip
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In a small bowl, mix yoghurt, mint, salt and lemon juice.
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Stir well and keep chilled until serving.
Cooking Tips
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Do not add too much water while blending. A thick but spreadable batter gives the best texture.
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Keep the heat at medium. High heat can brown the cheela before it cooks through.
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Finely chopping the vegetables helps the cheela cook evenly.
Variations
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Vegan: Serve with mint chutney instead of yoghurt dip.
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Gluten-free: Naturally gluten-free.
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Extra protein: Add a tablespoon of besan to the batter before cooking.
Serving Suggestions
Serve hot cheelas with mint yogurt dip and a side of fresh fruit. They also work well packed into lunchboxes once cooled slightly.
Storage and Reheating
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Store cooked cheelas in the fridge for up to 2 days.
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Reheat on a dry pan over low heat.
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Batter is best used fresh and should not be frozen.
