Moong Dal Cheela Recipe – Authentic Indian Savory Pancake

Last Updated on 4 months by Neha Deshmukh

Moong Dal Cheela Recipe – Authentic Indian Savory Pancake

Introduction

Oh, Cheela! These savory pancakes are a staple in my family, especially for a quick, healthy breakfast or a light dinner. I remember my grandmother making these for me when I was little, and the aroma always filled the house with such warmth. They’re incredibly versatile, packed with protein, and surprisingly easy to make. Today, I’m sharing my go-to Moong Dal Cheela recipe with you – it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This Moong Dal Cheela recipe is more than just a pancake; it’s a little slice of Indian comfort food. It’s quick to prepare (once the soaking is done!), incredibly nutritious, and totally customizable to your spice preference. Plus, it’s naturally gluten-free and can easily be made vegan. What’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cheelas:

• 1 cup moong dal (approximately 175g)
• ¼ cup water (60ml), plus more if needed for blending
• ¼ teaspoon turmeric powder (approximately 1g)
• ¼ teaspoon red chili powder (approximately 1g)
• ½ teaspoon roasted cumin powder (approximately 2.5g)
• 1 teaspoon salt (approximately 6g)
• ¼ cup chopped coriander leaves (approximately 20g)
• ¼ cup finely chopped onions (approximately 30g)
• 1 teaspoon grated ginger (approximately 5g)
• ½ teaspoon finely chopped green chilies (approximately 2.5g)
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Moong Dal: The Protein Powerhouse

Moong dal, or split yellow lentils, is the star of the show. It’s incredibly easy to digest and a fantastic source of protein. Make sure you use split moong dal (yellow) and not whole moong (green).

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

Don’t skip the asafoetida! It adds a unique savory depth and is known for its digestive properties – super important with a lentil-based dish. A little goes a long way, so just a pinch is perfect.

Regional Variations in Spice Levels

Feel free to adjust the red chili powder to your liking. Some families prefer a milder cheela, while others like a good kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse the moong dal thoroughly under cold water. Then, soak it in enough water for 3-4 hours. This is key to getting a smooth batter.
2. Once soaked, drain the dal completely. Pop it into a blender with ¼ cup of water. Blend until you have a really smooth batter. Add a little more water, a tablespoon at a time, if needed to reach a pouring consistency.
3. Now, add the turmeric powder, red chili powder, cumin powder, and salt to the batter. Give it a good mix.
4. Stir in the chopped coriander, onions, grated ginger, green chilies, and that pinch of asafoetida. Let the batter rest for 15-20 minutes. This allows the flavors to meld together beautifully.
5. Heat a non-stick pan or tawa over medium heat. Drizzle a little oil around the edges.
6. Pour a ladleful of batter into the center of the pan and quickly spread it into a thin circle using the back of your spatula.
7. Drizzle a little more oil around the edges. Cook for about 2-3 minutes, or until the bottom is golden brown.
8. Flip the cheela carefully and cook the other side for another 1-2 minutes.
9. Fold the cheela into a triangle (my favorite!) or leave it round. Repeat with the remaining batter.
10. Serve hot with your favorite chutney or ketchup.

Expert Tips

A few little secrets to cheela success!

Soaking the Dal for Optimal Texture

Don’t rush the soaking process! A good 3-4 hours (or even overnight) will result in a much smoother batter and a more tender cheela.

Achieving the Perfect Cheela Thinness

Spreading the batter thinly is the trick to a crispy cheela. If it’s too thick, it will be more like a pancake than a cheela.

Preventing Sticking: Pan Temperature & Oil

Make sure your pan is properly heated before adding the batter, and don’t skimp on the oil around the edges. A well-seasoned non-stick pan is your best friend here!

Variations

Let’s get creative!

Vegan Moong Dal Cheela

This recipe is already naturally vegan! Just ensure your chutney is also vegan-friendly.

Gluten-Free Moong Dal Cheela

Naturally gluten-free! Perfect for those with dietary restrictions.

Spice Level Adjustments: Mild to Spicy

Adjust the amount of red chili powder to suit your taste. For a milder cheela, omit it altogether. For extra heat, add a pinch of cayenne pepper.

Festival Adaptations: Navratri & Fasting-Friendly

During Navratri or other fasting periods, you can make this cheela using rock salt (sendha namak) instead of regular salt.

Serving Suggestions

These cheelas are incredibly versatile. I love serving them with:

• Mint-coriander chutney
• Tamarind chutney
• Coconut chutney
• A dollop of plain yogurt
• Or even just a simple tomato ketchup!

Storage Instructions

Leftover cheelas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. You can also store the batter in the fridge for up to 24 hours, but it might thicken slightly, so add a splash of water before cooking.

FAQs

Got questions? I’ve got answers!

What is the best way to soak the moong dal for cheela?

Rinse the dal well, then cover it with plenty of fresh water. Let it soak for at least 3-4 hours, or overnight for best results.

Can I use a different type of dal for this recipe?

While moong dal is traditional, you can experiment with masoor dal (red lentils) or chana dal (split chickpeas), but the texture and flavor will be different.

How do I prevent the cheela from sticking to the pan?

Ensure your pan is well-heated and lightly oiled before adding the batter. A good non-stick pan is essential.

What chutneys pair best with Moong Dal Cheela?

Mint-coriander chutney and tamarind chutney are classic pairings, but coconut chutney and even ketchup work wonderfully!

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 24 hours. It might thicken, so add a splash of water before using.