Posted on by ruchi

Moong Dal Cheela (Crepes)

Moong Dal Cheela
ruchi

December 7, 2015

Cheelas are my favorite for a lazy weekend breakfast or brunch. They taste great and are quite filling. On top of that moong dal cheela are pretty nutrious too. For best experience serve them with Green Mint Coriander Chutney.

Preparation Time: 40 minutes
Servings: 6 cheelas
Difficulty: Easy

Ingredients

Dhuli moong dal 1 cup
Besan 2 tbsp
Salt 3/4 tsp
Red chilli powder 1/2 tsp
Heeng (asafoetida) powder A pinch
Achaar masala available in Indian stores (optional) 1/2 tsp
Ground dry mint leaves or finely chopped fresh mint leaves 1/8 tsp
Finely chopped tomatoes 1/4 cup
Finely chopped onions 1/4 cup
Chopped fresh coriander leaves 1/4 cup
Finely chopped capsicum (optional) 1/8 cup
Finely chopped green chillies 2-3
Vegetable oil 3 tbsp

Method

  1. Soak moong dal for at least a couple of hours.

    2. Soaked dal for Moong Dal Cheela

  2. Grind the soaked dal fine with minimum water.

    3. Ground dal for Moong Dal Cheela

  3. Chop all the vegetables finely.
  4. Mix vegetables, salt, red chilli powder, asafoetida, achaar masala and mint powder to the ground dal.

    5. Mix vegetables

  5. Add besan. This is to give better taste to the cheelas. Also if the mixture is too runny, besan thickens it.

    6. Add besan to the Moong Dal Cheela mixture

  6. Mix it properly. The consistency should be such that it spreads easily on the griddle.

    7. Moong Dal Cheela mixture is ready

  7. Heat a large nonstick pan. Coat the pan with a few drops of oil.
  8. Pour a spoonful of batter in the middle of the pan and spread it with the help of the ladle. It will not be extremely thin because of the vegetables and that’s okay. Keep the heat on medium.

    9. Spread Moong Dal Cheela mixture

  9. Add a few more drops of oil on top and on the sides for it to cook. Check to see if the bottom is a little brown. If done, flip the cheela. Add a few more drops of oil and cook this side also. Keep pressing it with spatula for even browning.

    10. Flip Moong Dal Cheela

  10. Remove from the pan when it is evenly cooked on both sides.
  11. Serve Moong Dal Cheela hot with tomato ketchup or Green Mint Chutney.

    12. Moong Dal Cheela is ready

Notes:

  1. Please do not blend the vegetables because that will remove the crunch from the cheela.
  2. I like the Cheelas crisp. Use spatula to press it while cooking to make it crispier. You may also need a little more oil.
  3. Feel free to replace and add any vegetables of your choice.
  4. These can be made ahead of time but heat them in pan before serving.
Summary
recipe image
Recipe Name
Moong Dal Cheela
Author Name
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 3 Review(s)