Sprouted Moong Bean Cheela Recipe – Easy Indian Savory Pancake

Last Updated on 2 months by Neha Deshmukh

Sprouted Moong Bean Cheela Recipe – Easy Indian Savory Pancake

Introduction

Oh, Cheela! These savory pancakes are a staple in my house, especially for a quick, healthy breakfast or a light dinner. I first made these when I was trying to find ways to sneak more protein into my family’s diet, and honestly, they were a hit! Sprouted moong bean cheela is not only incredibly nutritious but also surprisingly easy to make. It’s a fantastic way to enjoy the goodness of moong beans in a completely different form. Let’s dive in, shall we?

Why You’ll Love This Recipe

This sprouted moong bean cheela recipe is a winner for so many reasons. It’s packed with protein, super flavorful, and comes together in under 15 minutes. Plus, it’s naturally gluten-free and can easily be adapted to be vegan. It’s a versatile dish that’s perfect for busy weeknights or a relaxed weekend brunch.

Ingredients

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

• 1 cup moong beans
• 1 bunch coriander (about 1/2 cup chopped)
• 1 inch ginger
• 3 green chillies (adjust to your spice preference!)
• 1 tsp cumin seeds
• ½ – ¾ cup water (you might need a little more or less)
• ½ tsp salt (or to taste)
• Olive oil, as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Beans: Benefits & Selection

Moong beans are a powerhouse of nutrients! They’re rich in protein, fiber, and essential vitamins and minerals. When sprouted, their nutritional value increases even further, making them easier to digest. Look for whole, split moong beans – they sprout beautifully.

Coriander: Freshness & Flavor

Fresh coriander is key here. It adds a lovely brightness and freshness to the cheelas. Don’t skimp on it! If you’re not a coriander fan, you can substitute with mint, but it will change the flavor profile.

Ginger & Chillies: Adjusting the Spice Level

Ginger and green chillies are the dynamic duo that adds a lovely kick. Feel free to adjust the number of chillies based on how spicy you like things. I usually use 2-3 for a mild-medium heat.

Cumin: Aromatic Foundation

Cumin seeds add a warm, earthy aroma. Roasting them lightly before grinding enhances their flavor even more.

Olive Oil: A Healthier Twist – Regional Variations in Oil Use

I prefer using olive oil for a healthier twist, but traditionally, ghee or mustard oil are used in many Indian households. Mustard oil gives a really authentic, pungent flavor – it’s a matter of personal preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak 1 cup of moong beans overnight (around 8-10 hours). This is crucial for sprouting.
2. The next morning, drain the soaked moong beans and tie them in a clean muslin cloth. Keep them moist (spritz with water if needed) and let them sprout for about 12-24 hours, or until you see small sprouts emerging.
3. Now, transfer those lovely sprouted moong beans to a blender.
4. Add in the coriander, ginger, green chillies, and cumin seeds. Pour in about ½ cup of water to start.
5. Grind everything into a smooth paste, adding more water gradually if needed. You want a batter that’s pourable but not too runny.
6. Transfer the batter to a bowl and mix in the salt. Give it a good stir!
7. Heat a tawa (flat griddle) over medium heat. Lightly grease it with olive oil.
8. Pour a ladleful of batter onto the hot tawa and spread it into a thin circle.
9. Sprinkle some chopped onions over the cheela and drizzle a little more olive oil.
10. Cook for about 2-3 minutes, or until the bottom turns golden brown and crispy.
11. Flip the cheela carefully and cook the other side for another 1-2 minutes.
12. Serve hot with your favorite chutney!

Expert Tips

A few little secrets to make your cheelas perfect every time:

Soaking & Sprouting Moong Beans for Optimal Texture

Don’t skip the soaking and sprouting! Sprouting makes the cheelas lighter and easier to digest. Ensure the cloth is damp but not soaking wet during sprouting.

Achieving the Right Batter Consistency

The batter should be smooth and pourable, like pancake batter. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of besan (gram flour).

Mastering the Tawa Temperature for Perfect Cheelas

The tawa needs to be hot enough to cook the cheela quickly, but not so hot that it burns. Medium heat is your friend!

Variations

Let’s get creative!

Vegan Moong Bean Cheela

This recipe is already pretty close to vegan! Just ensure you’re using olive oil or another plant-based oil instead of ghee.

Gluten-Free Cheela Options

This recipe is naturally gluten-free!

Spice Level Adjustments: Mild to Fiery

Adjust the number of green chillies to suit your taste. 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: Navratri & Fasting-Friendly Cheela

During Navratri or other fasting periods, you can skip the onions and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

These cheelas are delicious on their own, but they’re even better with accompaniments!

• Spicy Chutney: A classic pairing! Mint-coriander chutney or a fiery red chilli chutney are both fantastic.
• Yogurt: A cooling yogurt dip balances the spice perfectly.
• Pickle: A tangy Indian pickle adds a delightful contrast.

Storage Instructions

You can store the leftover cheelas in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. The batter can also be stored in the fridge for a day, but it might thicken, so add a little water before using.

FAQs

Got questions? I’ve got answers!

What are the health benefits of sprouted moong beans?

Sprouted moong beans are incredibly nutritious! They’re a great source of protein, fiber, vitamins, and minerals. Sprouting increases their digestibility and nutrient absorption.

Can I use a different type of bean for this cheela recipe?

While moong beans are traditional, you can experiment with other beans like chana dal (split chickpeas) or masoor dal (red lentils). The texture and flavor will be different, though.

How do I know if the moong beans are sprouted correctly?

You’ll see small sprouts (about ¼ – ½ inch long) emerging from the beans. They should be firm but not hard.

What is the best way to prevent the cheela from sticking to the tawa?

Make sure the tawa is well-heated and lightly greased with oil. Also, don’t disturb the cheela while it’s cooking on the first side.

Can I make the batter ahead of time, and if so, how should I store it?

Yes, you can! Store the batter in an airtight container in the refrigerator for up to a day. It might thicken, so add a little water before using.