Green Moong Dal Cheela
Green moong dal cheela is a nutritious Indian pancake made from soaked and blended green gram (moong dal) batter, often spiced with ingredients like ginger, green chilies, and cumin. The mixture is cooked on a skillet until golden brown and crispy.
Ingredients
Ingredients
- 1 Cup Green moong dal (mung beans), soaked overnight
- 1 Inch piece of ginger
- 2 Green chilies, chopped
- ¼ teaspoon Asafoetida (hing)
- Salt to taste
- Water as needed
- Oil or ghee for cooking
- Optional fillings: paneer, vegetables, or potatoes
Instructions
Prepare the Batter
- Drain the soaked green moong dal and transfer it to a blender.
- Add ginger, green chilies, asafoetida, and salt. Blend until smooth, adding water as needed to achieve a pancake batter consistency.
Heat the Pan
- Heat a non-stick pan or griddle over medium heat. Lightly grease the surface with oil or ghee, ensuring an even layer to prevent sticking.
Cook the Cheela
- Pour a ladleful of the batter onto the hot pan. To explain, if you prefer a soft cheela, do not spread the batter too thin; just spread it lightly by keeping the thickness slightly more.
- Cover it while cooking so it gets cooked from inside. After that, cook for 2-3 minutes until the edges begin to lift.
- Then again, if you prefer a crispy cheela, spread the batter thinly in a circular motion and cook uncovered to dry it out.
Flip and Cook the Other Side
- Flip the cheela and cook the other side until golden brown. In either case, whether soft or crisp, ensure the cheela is cooked through and lightly browned on both sides.
- Now that it’s ready, you can either serve it as is or add a filling before folding it over.
Serve the Cheela
- At last, remove the cheela from the pan and serve hot with chutney or yogurt. All things considered, this dish is best enjoyed fresh, but it can also be packed in a lunch box.
Notes
Cooking Tips
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- First, make sure your batter has the right consistency; it should be thick enough to hold its shape but not too thick. If it’s too runny, add a little more flour.
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- Next, let the batter rest for about 15-30 minutes. This way, the flavors meld together and the texture improves.
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- Then, heat your pan well before adding the batter. This helps create a nice, crispy texture.
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- Use oil or butter to coat the pan; this adds flavor and prevents sticking.
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- Finally, flip the dish carefully to cook evenly on both sides!
Pro-Tips
1. Soak the Moong Dal Properly: First, soak the green moong dal overnight to make the batter smooth and easy to spread. If you’re in a hurry, you can soak it in warm water for 4-6 hours instead. 2. Consistency of the Batter: Next, make sure the batter is thick but still pourable, like pancake batter. If it’s too thick, the cheela will be dense; if it’s too thin, it will be hard to spread and won’t hold together. So, add water little by little while blending to get it just right. 3. Seasoning the Batter: In addition to salt, you can add spices like cumin seeds, black pepper, or chopped coriander for extra flavor. Also, a little turmeric not only adds color but is good for your health too! 4. Pan Selection: When cooking, use a non-stick pan or a well-seasoned cast-iron skillet to stop the cheela from sticking. Make sure the pan is hot before you pour in the batter; this helps the cheela cook evenly and keeps it from breaking. 5. Filling Ideas: Finally, to make your cheela even better, think about adding fillings like paneer, mashed potatoes, or mixed vegetables. Spread them on one side of the cheela before folding it over for a yummy, healthy meal!Nutrition
Nutrition Facts
Green Moong Dal Cheela
Amount per Serving
Calories
150
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
200
mg
9
%
Potassium
300
mg
9
%
Carbohydrates
25
g
8
%
Fiber
5
g
21
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
50
IU
1
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.2
mg
2
%
Vitamin B6
0.1
mg
5
%
Vitamin C
3
mg
4
%
Vitamin E
0.2
mg
1
%
Vitamin K
3
µg
3
%
Calcium
30
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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