Moong Dal Cheela Recipe

Moong Dal ka Cheela, or Green Moong Dal Chilla, is a tasty Indian pancake made from green gram lentils called moong dal. Not only is this dish delicious, but it’s also very healthy! If you want to try making Moong Dal Cheela recipe, it’s a great way to enjoy protein-rich lentils in a quick and easy meal.

Jump to:

• What is Cheela?
• About Moong Dal Cheela
• What you Need to Make This Moong Dal Cheela Recipe
• How to Make Moong Dal ka Cheela Recipe
• Variations
• Tips for Success
• Serving Suggestions
• Storage
• ❔FAQs

What is Cheela?

Chilla, also known as cheela, is a beloved dish in Indian cooking, especially for breakfast or a light meal.

One of my fondest memories is making moong dal chilla with my grandmother. We would soak the dal overnight, grind it the next morning, and then make the batter together.

The process was simple but so satisfying! Moong dal chilla is a savory, crispy pancake made from ground yellow lentils, and it’s typically served with tangy chutney or cooling yogurt.

But what makes chilla even more fun is the variety—it can be made with different flours, like semolina (rava), or even stuffed with paneer (cottage cheese).

It’s especially popular in Maharashtra and Gujarat, where it’s often enjoyed as a breakfast or snack.

Interestingly, moong dal chilla is similar to the pesarattu dosa from Andhra Pradesh, showing how different regions of India put their unique spin on similar flavors!

About Moong Dal Cheela

Moong Dal Cheela, also known as Moong Dal Ka Chilla, is a popular dish in Indian cooking. This recipe shows how versatile moong dal is, as it’s a staple in many Indian homes.

One great thing about Moong Dal Cheela is how easy it is to make, plus it’s really healthy recipe! So, if you want a wholesome meal without spending too much time cooking, this is a perfect choice.

To prepare Moong Dal Cheela, you start by soaking and blending moong dal to make a smooth batter. Then, you can add spices and herbs to give it extra flavor.

Overall, this method makes the pancakes both nutritious and tasty. Soon, you’ll find that Moong Dal Ka Cheela is a satisfying and delicious recipe that you can enjoy in many different ways!

If you enjoyed this recipe, be sure to try more of our mouthwatering dishes! You can explore the savory Green Moong Dal Cheela, the flavorful Besan Cheela, the comforting Bisi Bele Bath, or the hearty Moong Dal Recipe. Each one offers a unique taste that’s sure to satisfy your cravings!

What you Need to Make This Moong Dal Cheela Recipe

Recipe Ingredients

Ingredient Notes

• Moong Dal (Yellow Split Lentils): The base of the batter, packed with protein and easy to digest.
• Green Chilies: Adds a spicy kick to balance the mild dal flavor.
• Ginger: Provides a fresh, zesty touch.
• Cumin Seeds: Gives a warm, earthy flavor.
• Turmeric Powder: For color and its anti-inflammatory benefits.
• Coriander Leaves: Fresh herbs to add a burst of color and flavor.
• Salt: To taste, enhances all the flavors.

See recipe card below for a full list of ingredients and measurements.

How to Make Moong Dal ka Cheela Recipe

Step by Step Instructions- Cheela Recipe

1. Soak the Moong Dal

• First Step: Start by soaking 1 cup of moong dal in water. You should do this for at least 2 hours, but if you can, it’s even better to soak it overnight!

2. Prepare the Batter

• After soaking the moong dal, drain the water and blend it into a smooth batter. If it's too thick, add a little water to adjust the consistency. You can make it as thick or thin as you prefer!

3. Mix Ingredients

• Next, pour the batter into a mixing bowl. Then, add the chopped onions, tomatoes, green chili, ginger-garlic paste, cumin seeds, turmeric powder, red chili powder, and salt. Stir everything well until it’s nicely mixed!

4. Cook the Chillas

• Next: Heat a non-stick skillet or griddle on medium heat. Then, add a little oil to grease it lightly. Once the skillet is hot, pour a ladleful of batter onto it. After that, spread the batter into a round shape. Even if the batter is thick, it should still spread out nicely!

• Now: Cook the chilla for about 2-3 minutes on each side, or until it turns golden brown. In the meantime, you can gently press down on it with a spatula. This helps it cook evenly and become nice and crispy!

5. Serve Hot

• Finally: Serve the Moong Dal Cheela hot with your favorite chutney or yogurt. Plus, you can also enjoy it with a side of pickle or a fresh salad to make it a complete meal. Enjoy!

Variations

1. Spice Up Your Cheela

• Add spices like chili powder, turmeric, or coriander for a zesty kick
• Mix in fresh herbs like cilantro or mint for extra flavor
• For a creamy twist, try adding grated mozzarella or cheddar cheese
• Add chopped veggies like spinach, bell peppers, or carrots for color and crunch.

2. Lentil Variations

• Mix moong dal with other lentils like urad dal or chana dal for extra protein and flavor
• Soak and blend the lentils together for a tasty twist!
• Add a little besan (gram flour) for a nutty flavor and thicker batter

3. Regional and Traditional Twists

• Cheela from Punjab: Add ajwain (carom seeds) for a special flavor, and enjoy with butter or ghee for a traditional touch
• South Indian Influence: Mix fermented rice or idli batter into moong dal batter for a tangy taste and unique texture
• Spicy Maharashtrian Style: Add grated coconut and green chilies for a spicy twist, and serve with coconut chutney

4. Sweet Variations

• Sweet Cheela: If you want a dessert, you can mix in a little jaggery or sugar, along with cardamom powder. Then, serve these sweet cheelas with honey or fruit preserves for a delicious treat!

Tips for Success

1. Achieving the Perfect Batter Consistency

• Soaking: Soak the moong dal for 2-4 hours to soften it for smoother blending.

• Blending: Blend with just enough water to make a thick, pourable batter, similar to pancake batter. Too thin = soggy, too thick = uncooked.

• Resting: Let the batter rest for 15-30 minutes to improve texture.

2. Cooking Evenly and Avoiding Sticking

• Preheat the Pan: Heat the non-stick skillet over medium heat for even cooking and no sticking.

• Oil Application: Lightly oil the pan (ghee works great) and spread it evenly.

• Pouring the Batter: Pour a ladleful of batter, spreading it evenly in a ¼-inch layer.

• Cooking Time: Cook for 2-3 minutes until the edges lift and the bottom is golden.

• Flipping & Checking: Flip carefully and cook the other side for another 2-3 minutes. Ensure it’s firm and slightly crispy.

Serving Suggestions

1. Serve yogurt plain or mix with salt, cumin, and chopped cilantro for extra flavor.

2. Pair with chutneys: mint chutney for freshness, tamarind chutney for sweetness, and tomato chutney for savory richness.

3. For spice, add Indian pickles like mango or lime for a zesty burst.

4. Cut cheelas into wedges and serve with chutneys for a great snack or tea-time treat!

Storage

Best Practices for Storing Leftover Cheelas

1. Cooling: First, allow the cheelas to cool completely at room temperature. This step is essential because it prevents condensation, which could make them soggy.
2. Airtight Container: Next, place the cooled cheelas in an airtight container. If stacking, remember to separate each layer with parchment paper to avoid sticking.
3. Refrigeration: For short-term storage, keep the container in the fridge. When stored this way, they stay fresh for up to 3-4 days.
4. Freezing: If you want to store them longer, freeze the cheelas. Wrap each one in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay good for up to 2 months.

How to Reheat Without Losing Texture

1. Microwave Reheating: If you're using the microwave, start by covering the cheela with a damp paper towel to keep it moist. Heat it in 30-second intervals until it's warm. While this method is quick, it can make the cheela a bit softer.
2. Pan Reheating: For the crispiest texture, reheat the cheelas on a skillet. First, heat a little oil or ghee over medium heat. Then, place the cheela in the pan and cook for 1-2 minutes on each side until it’s warm and slightly crispy.
3. Oven Reheating: If you prefer the oven, preheat it to 350°F (175°C). Place the cheelas on a baking sheet lined with parchment paper, and cover them loosely with aluminum foil. Heat for 10-15 minutes or until warmed through.

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❔FAQs