Moong Dal Cheela – yummy, healthy, nutritious lentil pancakes which are just perfect for a fulfilling breakfast or delicious tea time snack. If you want extra points you can always send these in kids school lunch box and watch them devouring these happily.
we can always make them more special by adding paneer filling. It’s a known fact ( at least in my house) that paneer does the trick for kids and they will eat everything and anything that has paneer in it.
another point in favor of these is that these are high protein, and vegan ( if you don’t add paneer filling to it). these were made quite frequently in our home and were served with green chutney, imli chutney and even rasedar aloo ki sabji :-).One interesting fact about these – I learned to make these from my father in law. yes, you heard that right :-). he is an expert in making these and used to make these for his siblings 🙂
how to make Moong Dal Cheela
Preparation time: 5 minutes
Soaking time: 2-3 hours
cooking time: around 20-25 minutes
make around 8 cheela
1 cup dhuli moong dal
1 green chilli1 tsp grated ginger
salt to taste
1/4 Tsp red chili powder
1/8 Tsp gram masala
pinch of heeng ( asafoetida)
oil for cooking
for paneer filling
1/2 cup crumbled paneer ( cottage cheese)
1 onion chopped
1 green chili chopped
1 tomato chopped and seeds removed
chopped coriander leaves
1 tsp oil
salt to taste
1/8 Tsp red chili powder
1/8 Tsp chaat masala
Note: you can use peas, carrots, capsicum, corn whatever you like for filling
To make Moong Dal Cheela
wash and soak dal for at least 2-3 hours or overnight.
discard the water and grind it with green chili and ginger. Use the least amount of water required for grinding.
Get the paneer filling ready. heat the oil and lightly saute onions and green chilies. when they are done add chopped tomatoes. cook for another minute or two. add all the spices and crumbled paneer. give it a good mix and switch off the flame. add chopped coriander leaves.
Add salt, red chili powder, garam masala, heeng and mix thoroughly. heat the pan for making cheela. Grease it lightly with oil. Take a ladle full of dal mixture and spread it slowly uniformly into a circle.
drizzle a little oil on sides and press lightly with a spatula to ensure even cooking. when the underside is done and light brown in color, turn it over and cook on the other side.
when both sides are done and crisp, put a tbsp of paneer filling in the center and fold the cheela.
Enjoy your cheela with green chutney, imli chutney or tomato ketchup.
Some points to keep in mind :
1. try to spread batter as thin as possible for crispy cheela.
2. if you are sending it in kids lunch box don’t make cheela very thin. it will remain soft in Tiffin.
3. Go healthy and add whatever grated vegetables you like to make these even more nutritious.