Moong Dal Cheela Recipe – Spinach & Onion Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Moong Dal Cheela Recipe – Spinach & Onion Indian Pancake

Hey everyone! If you’re looking for a healthy, delicious, and surprisingly easy Indian breakfast or snack, you have to try these Moong Dal Cheelas. I remember the first time my grandmother made these for me – the aroma filled the whole house, and I was instantly hooked! They’re light, flavorful, and packed with goodness. Plus, they’re a fantastic way to sneak in some extra veggies. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just pancakes; they’re a little slice of Indian comfort food. Moong Dal Cheelas are naturally gluten-free, high in protein, and incredibly versatile. They’re perfect for a quick weekday breakfast, a light lunch, or even a satisfying evening snack. Honestly, once you make these, you’ll find yourself craving them all the time!

Ingredients

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

• ¾ cup split yellow moong dal (about 150g)
• ¼ cup water (for grinding) (about 60ml)
• 1 teaspoon minced ginger (about 5g)
• ¼ cup onions, finely chopped (about 30g)
• 1 tomato, deseeded and finely chopped (about 100g)
• 2 sprigs spring onions, finely chopped (about 20g)
• ¼ cup spinach, finely chopped (about 30g)
• 1 green chilli, finely chopped (adjust to your spice preference)
• ½ teaspoon cumin seeds (about 2.5g)
• ½ teaspoon salt (about 2.5g)
• Sesame seeds, for sprinkling
• Oil, for cooking

Ingredient Notes

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

• Split Yellow Moong Dal: This is the star of the show! It’s easily digestible and cooks quickly.
• Spinach & Other Vegetables: Don’t be shy with the veggies! Feel free to add grated carrots, finely chopped capsicum (bell peppers), or even some grated zucchini.
• Ginger & Green Chilli: Freshly minced is always best for maximum flavor. Adjust the amount of green chilli depending on how spicy you like things.

Split Yellow Moong Dal: Benefits & Soaking Tips

Moong dal is a powerhouse of nutrients! It’s a great source of protein, fiber, and essential amino acids. Soaking the dal is crucial. It softens the lentils, making them easier to grind into a smooth paste. It also helps in breaking down phytic acid, which improves nutrient absorption.

I usually soak mine overnight (8-10 hours) for the best results. Make sure to drain the dal well before grinding.

The Role of Spinach & Other Vegetables

Adding spinach and onions isn’t just about flavor; it’s about nutrition! Spinach adds a lovely earthy note and a boost of iron and vitamins. The onions provide a subtle sweetness and a bit of texture. Feel free to experiment with other veggies – that’s the beauty of this recipe!

Regional Variations in Cheela Recipes

Cheelas are incredibly versatile and vary from region to region in India. Some people add besan (gram flour) to the batter for a slightly different texture. Others include grated paneer (Indian cheese) for extra richness. In some parts of India, they’re even made with leftover cooked dal!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these delicious Moong Dal Cheelas:

1. Soak & Grind: Wash and soak the moong dal overnight. Drain well and add ¼ cup of water. Grind into a smooth paste. Remember, don’t add too much water – we want a thick batter!
2. Prep the Veggies: Finely chop your onions, tomato, spring onions, spinach, and green chilli.
3. Combine Everything: In a large bowl, mix the ground dal with the chopped vegetables, cumin seeds, and salt. Mix well.
4. Cook the Cheelas: Heat a griddle or flat pan on medium heat. Lightly grease it with oil.
5. Spread the Batter: Spoon about 2 tablespoons of batter onto the hot griddle. Spread it into a circular shape.
6. Sprinkle & Cook: Sprinkle with sesame seeds and a drizzle of oil. Cover and cook for about 1 minute.
7. Flip & Finish: Flip the cheela and cook for another minute, or until golden brown and crispy.
8. Serve Hot: Serve immediately with your favorite chutney or dip!

Expert Tips

A few little secrets to help you make the perfect cheelas:

• Batter Consistency: The batter should be thick enough to hold its shape but still spreadable. If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.
• Griddle Temperature: Medium heat is key. If the griddle is too hot, the cheelas will burn before they cook through.

Achieving the Perfect Cheela Texture

Want that perfect crispy-on-the-outside, soft-on-the-inside texture? Here’s how:

• Don’t Overmix: Overmixing the batter can make the cheelas tough. Mix just until everything is combined.
• Cook Covered: Covering the cheela while it cooks helps to steam it slightly, ensuring it cooks through evenly.

Preventing Sticking & Ensuring Even Cooking

Sticking can be a pain, but it’s easily avoidable!

• Well-Greased Griddle: Make sure your griddle is well-greased before you start cooking.
• Medium Heat: As mentioned before, medium heat is your friend.
• Patience: Don’t try to flip the cheela too early. Let it cook for a minute or two before attempting to flip it.

Variations

Let’s get creative! Here are a few ways to customize your Moong Dal Cheelas:

• Vegan Moong Dal Cheela: This recipe is naturally vegan! Just ensure your chutney or dip is also vegan-friendly.
• Gluten-Free Adaptations: This recipe is already gluten-free!
• Spice Level Adjustments (Mild to Spicy): Adjust the amount of green chilli to your liking. You can also add a pinch of red chilli powder for extra heat. My friend, Priya, loves adding a dash of chaat masala for a tangy kick!
• Festival Adaptations (Holi, Janmashtami): During festivals, I sometimes add a little bit of grated coconut to the batter for a festive touch.

Serving Suggestions

These cheelas are delicious on their own, but they’re even better with a side of:

• Mint-Coriander Chutney: A classic pairing!
• Tamarind Chutney: For a sweet and tangy flavor.
• Yogurt: A cooling and refreshing accompaniment.

Storage Instructions

Leftover cheelas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan until warmed through. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

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

Soak the dal in plenty of water overnight (8-10 hours). Drain and rinse well before grinding.

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 cooking time will vary.

How can I make the cheela batter ahead of time?

You can make the batter a day ahead and store it in the refrigerator. You might need to add a little water to thin it out before cooking.

What chutneys or dips pair best with Moong Dal Cheela?

Mint-coriander chutney, tamarind chutney, and yogurt are all excellent choices.

Is it possible to make these cheelas on a non-stick pan without oil?

Yes, you can! But a little oil helps to achieve that golden-brown crispiness. If you’re using a non-stick pan, you might need to use less oil.

Enjoy making these Moong Dal Cheelas! I hope they become a staple in your kitchen, just like they are in mine. Happy cooking!