Moong Sprouts Cheela Recipe – Easy Indian Pancake with Besan

Last Updated on 4 months by Neha Deshmukh

Moong Sprouts Cheela Recipe – Easy Indian Pancake with Besan

Hey everyone! If you’re looking for a quick, healthy, and incredibly tasty breakfast or snack, you have to try these Moong Sprouts Cheela. I remember first making these when I was trying to sneak more protein into my diet, and honestly, they’ve become a family favorite. They’re so versatile, and the subtle flavors are just perfect. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any pancakes. Moong Sprouts Cheela are packed with goodness – protein, fiber, and a lovely fresh taste. They’re super easy to make, requiring minimal ingredients and effort. Plus, they’re naturally gluten-free and can easily be made vegan! Seriously, what’s not to love?

Ingredients

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

• 1 ½ cups Moong Sprouts
• ½ cup Besan (Chickpea Flour)
• 4 Garlic Cloves
• 4-5 Green Chillies
• 1 tsp Ginger paste
• 1 tsp Jeera (Cumin seeds)
• 2 Onions, finely chopped
• 1 tbsp Sesame Seeds
• ½ tsp Turmeric Powder (Haldi Powder)
• 1 pinch Hing (Asafoetida)
• Salt to taste
• Oil as required
• 1 cup Water (plus more for consistency)

Ingredient Notes

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

• Moong Sprouts: Freshly sprouted moong is best, but you can use store-bought if needed.
• Besan: Make sure your besan is fresh for the best flavor and texture.
• Green Chillies: Adjust the number of green chillies based on your spice preference. I usually go with 4 for a mild kick.
• Ginger Paste: Freshly made ginger paste is always best, but store-bought works in a pinch.
• Hing: Don’t skip the hing! It adds a wonderful depth of flavor. A little goes a long way.

Moong Sprouts: Benefits and Selection

Moong sprouts are a nutritional powerhouse! They’re an excellent source of protein, fiber, and essential vitamins and minerals. When selecting moong beans for sprouting, choose whole, undamaged beans. They should look plump and feel heavy for their size.

Besan (Chickpea Flour): A Protein-Rich Addition

Besan isn’t just a binder; it adds a lovely nutty flavor and a boost of protein to these cheelas. It’s a staple in Indian cooking and a fantastic gluten-free alternative to wheat flour.

The Role of Hing (Asafoetida) in Indian Cooking

Hing, or asafoetida, is a bit of an unsung hero in Indian cuisine. It has a pungent aroma in its raw form, but when cooked, it adds a savory, umami-like flavor. It’s also known for its digestive properties!

Regional Variations in Cheela Spices

Cheelas are incredibly versatile! While this recipe is my go-to, you’ll find variations across India. Some regions add coriander powder, red chilli powder, or even a touch of garam masala for extra flavor. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get to the fun part – making the cheelas!

1. First, take your moong sprouts and pop them into a blender or food processor with a little water. Grind until you have a smooth batter.
2. Now, add the besan, garlic cloves, green chillies, and ginger paste to the blender. Blend again until everything is nicely combined.
3. Pour the batter into a bowl. Add the chopped onions, turmeric powder, hing, cumin seeds, sesame seeds, and salt. Give it a good mix.
4. If the batter seems too thick, add a little water at a time until you reach a pouring consistency – similar to pancake batter.
5. Heat a flat pan (tawa) over medium heat. Add a little oil.
6. Pour a ladleful of batter onto the hot pan and gently spread it in a circular motion to form a pancake.
7. Drizzle a little oil around the edges of the cheela.
8. Cook for a few minutes until the bottom side is golden brown and crispy. Then, flip it over and cook the other side until it’s equally golden and crisp.
9. Repeat with the remaining batter.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect cheela:

• Don’t Overmix: Overmixing the batter can make the cheelas tough. Mix just until everything is combined.
• Hot Pan is Key: A hot pan ensures that the cheelas get crispy.
• Use a Non-Stick Pan: This will prevent the cheelas from sticking and make flipping easier.

Achieving the Perfect Cheela Texture

The goal is a crispy exterior and a soft, fluffy interior. Using a little oil while cooking and ensuring the pan is hot enough are crucial for achieving this texture.

Troubleshooting Batter Consistency

• Too Thick: Add a tablespoon of water at a time until you reach the desired consistency.
• Too Thin: Add a tablespoon of besan at a time until the batter thickens up.

Variations

Let’s get creative!

• Vegan Moong Sprouts Cheela: This recipe is already easily vegan! Just ensure you’re not using any honey in your chutney pairing.
• Gluten-Free Adaptations: This recipe is naturally gluten-free thanks to the besan.
• Spice Level Adjustments: My kids prefer a milder flavor, so I sometimes reduce the number of green chillies. For a spicier kick, add a pinch of red chilli powder to the batter.
• Festival Adaptations: These are fantastic for Navratri or Janmashtami, especially when paired with a vrat-friendly chutney.

Serving Suggestions

Serve these cheelas hot off the pan with your favorite chutney – I love them with mint-coriander chutney or tomato ketchup. They’re also delicious with a dollop of yogurt.

Storage Instructions

Leftover cheelas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a pan or in a microwave. They won’t be as crispy as freshly made ones, but still tasty!

FAQs

What is the best way to sprout moong beans at home?

Soak the moong beans in water for 8-10 hours. Then, drain the water and keep the beans in a muslin cloth or a sprouting jar, rinsing them twice a day for the next 24-48 hours until they sprout.

Can I use a different flour instead of besan?

You can try using rice flour or jowar flour as a substitute for besan, but the texture and flavor will be slightly different.

How can I make the cheela crispier?

Ensure the pan is hot enough and use a generous amount of oil while cooking. Also, don’t overcrowd the pan.

Can I add vegetables to the cheela batter?

Absolutely! Grated carrots, finely chopped spinach, or even some grated zucchini would be delicious additions.

What is a good chutney pairing for Moong Sprouts Cheela?

Mint-coriander chutney, tomato chutney, or even a simple yogurt dip are all fantastic pairings.