📝 About This Recipe
A staple of North Indian breakfast tables, Moong Dal Cheela is a protein-packed, gluten-free savory crepe made from blended yellow mung lentils. These golden discs are celebrated for their crisp edges, soft centers, and the earthy, nutty aroma that fills the kitchen as they sizzle on the griddle. Infused with fresh ginger, green chilies, and vibrant cilantro, they offer a light yet deeply satisfying meal that bridges the gap between health and indulgence.
🥗 Ingredients
The Batter Base
- 1 cup Yellow Moong Dal (split husked mung beans, washed and soaked for 3 hours)
- 1/4 to 1/3 cup Water (for grinding; use sparingly to maintain consistency)
- 1 inch Ginger (peeled and roughly chopped)
- 2 pieces Green Chilies (Thai bird's eye or serrano, adjusted to heat preference)
- 1/4 teaspoon Asafoetida (Hing) (essential for digestion and aroma)
Flavorings & Texture
- 1 teaspoon Cumin Seeds (whole)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Salt (to taste)
- 1/2 cup Red Onion (very finely chopped)
For Frying & Filling
- 3-4 tablespoons Ghee or Vegetable Oil (for pan-searing)
- 1/2 cup Paneer (grated, optional for stuffing)
- 1 teaspoon Chaat Masala (for sprinkling on top)
👨🍳 Instructions
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1
Rinse the moong dal under cold running water until the water runs clear. Soak the dal in 3 cups of water for at least 3 hours, or until the grains swell and can be easily broken between two fingers.
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2
Drain the soaking water completely. Transfer the soaked dal to a high-speed blender or mixer-grinder.
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3
Add the chopped ginger, green chilies, and asafoetida to the blender. Pulse initially, then add water a tablespoon at a time, grinding until you achieve a smooth, silky paste similar to pancake batter.
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4
Pour the batter into a large mixing bowl. Use a whisk to beat the batter vigorously for 2 minutes; this incorporates air and makes the cheelas light and fluffy.
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5
Stir in the salt, turmeric powder, cumin seeds, and finely chopped cilantro. If using onions inside the batter, add them now, or keep them separate to sprinkle on top for more crunch.
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6
Check the consistency. The batter should be pourable but thick enough to coat the back of a spoon. If it's too thick, add a teaspoon of water.
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7
Heat a non-stick tawa or a flat cast-iron skillet over medium heat. To test the heat, sprinkle a few drops of water; they should sizzle and evaporate immediately.
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8
Lightly grease the pan with a few drops of ghee or oil, then wipe it off with a paper towel to create a thin non-stick film.
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9
Pour a ladleful (about 1/4 cup) of batter into the center of the pan. Using the back of the ladle, gently spread the batter in a circular motion, starting from the center and moving outward to form a thin, even crepe.
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10
Drizzle half a teaspoon of ghee or oil around the edges and a little on top. Cook for 2-3 minutes on medium-low heat until the edges start to lift and the bottom turns golden brown.
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11
If you are using paneer or extra onions, sprinkle them over the top now and press down gently with a spatula so they adhere to the moist batter.
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12
Carefully flip the cheela using a flat spatula. Cook the second side for 1-2 minutes, pressing down gently to ensure even browning.
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13
Flip back to the original side, fold the cheela in half or roll it up, and remove from the heat.
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14
Wipe the pan with a damp cloth to lower the temperature slightly before starting the next cheela; this ensures the next one spreads smoothly without sticking.
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15
Repeat the process with the remaining batter, serving each cheela hot and fresh.
💡 Chef's Tips
Do not over-soak the dal overnight as it can make the batter too fermented and sour; 3-4 hours is the sweet spot. If the batter is too thin, the cheela will be floppy; if too thick, it won't spread. Aim for a 'heavy cream' consistency. Always use a medium-low flame; high heat will brown the outside before the interior is cooked through. For an extra crispy texture, you can add 2 tablespoons of rice flour to the batter just before cooking. Using a cast-iron skillet provides the best heat retention and superior crispiness compared to thin aluminum pans.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Chutney. Pair with a hot cup of Masala Chai for the quintessential Indian breakfast experience. Serve with a dollop of fresh plain yogurt or a bowl of vegetable raita to balance the spices. For a heavier meal, serve alongside a dry Aloo Sabzi (spiced potatoes). Enjoy as a 'frankie' style wrap by stuffing with pickled onions and a squeeze of lime.