Mung dal cheela is a savory Indian pancake crafted from a batter of soaked and ground split mung beans. Blended with ginger, green chilies, and spices, this batter is poured onto a hot skillet, forming thin, golden pancakes. Optionally filled with onions, tomatoes, or herbs, these cheelas are cooked until crisp on the edges and served hot, often accompanied by chutneys or yogurt. Rich in protein and versatile in flavor, they make for a satisfying breakfast or a light and nutritious meal any time of the day.
Here’s a detailed recipe:
Ingredients:
- 1 cup split moong dal (yellow mung beans), washed and soaked for 4-5 hours
- 1-2 green chilies (adjust to taste), chopped
- 1-inch piece of ginger, grated
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 small onion, finely chopped (optional)
- 1 small tomato, finely chopped (optional)
- 2-3 tablespoons chopped coriander leaves
- Salt to taste
- Oil or ghee for cooking
Instructions:
- Prepare the Batter:
- After soaking moong dal, drain the water completely.
- Transfer the soaked dal to a blender or food processor.
- Add green chilies, grated ginger, cumin seeds, and a little water (about 1/4 cup initially) to aid in grinding.
- Blend into a smooth paste. If needed, add a little more water gradually to achieve a thick, smooth consistency. The batter should not be too runny.
- Prepare the Cheela Mixture:
- Transfer the batter to a mixing bowl.
- Add chopped onions, tomatoes (if using), chopped coriander leaves, asafoetida, and salt. Mix well to combine all ingredients evenly into the batter.
- Cooking the Cheela:
- Heat a non-stick or cast-iron skillet or tawa on medium heat.
- Once the pan is hot, grease it lightly with oil or ghee.
- Pour a ladleful of the batter onto the center of the skillet and spread it gently in a circular motion to form a thin pancake.
- Drizzle Oil and Cook:
- Drizzle a few drops of oil or ghee around the edges and on top of the cheela.
- Cook on medium heat until the bottom surface turns golden brown and the edges start to lift.
- Flip and Cook the Other Side:
- Carefully flip the cheela using a spatula.
- Cook the other side until it’s cooked through and turns golden brown.
- Repeat for Remaining Batter:
- Follow the same steps to make more cheelas with the remaining batter, greasing the skillet before pouring the batter each time.
- Serve Hot:
- Once done, transfer the cooked cheelas to a serving plate.
- Serve hot with mint chutney, tomato chutney, yogurt, or any other side of your choice.
Tips:
- You can add grated vegetables like carrots, spinach, or cabbage to the batter for added nutrition.
- Adjust the spice levels by adding more or fewer green chilies according to your preference.
- Serve the cheelas hot for the best taste and texture.
Enjoy these flavorful moong dal cheelas, a nutritious and delicious option for breakfast or a light meal!
