Moong dal cheelas are thin, savoury pancakes which are nutritious , tasty , and packed with protein. They can be eaten as breakfast, brunch or light lunch. They taste amazing with some coriander chutney and tomato ketchup.
Health benefits of yellow moong dal are:
- Yellow moong dal is low in fat and rich in B complex vitamins, calcium and potassium.
- It is free from heaviness and flatulence, which are associated with other pulses.
- Its easily digestible.
I have enhanced the taste and health benefits of these cheelas by grinding some peas with the dal, which gives them a lovely color and kids wouldn’t even know!!
INGREDIENTS:
For cheela batter:
- 1 cup yellow moong dal (split and husked moong lentils)
- 1/2 inch ginger peeled and chopped
- 1/4 frozen peas, thawed
- 1 green chilli , chopped (optional)
- 1tsp roasted cumin powder
- 1 pinch of hing (asfoetida)
- 1/2 tsp turmeric powder
- 1-2 tbsp oil for cooking cheelas or add as required
- salt
- 2 tbsp chopped green coriander
For paneer :
- 1/2 cup grated paneer
- 2 tbsp chopped fresh coriander
- 1 tsp chaat masala
- salt
METHOD:
- First, rinse the dal 3-4 times in water, and then soak it in enough water covering them, overnight or maximum of 4-5 hours.
- Discard the water, and grind the dal with peas, ginger, chillies, asfoetida, cumin powder, turmeric , salt and very little water.
- Don’t add too much water, just few teaspoons at a time. The batter should be of medium consistency, smooth and lump free. (roughly dosa batter consistency)
- Add chopped coriander.
- Allow the mixture to rest for 15-20 minutes and then beat it well for a couple of minutes, this makes them soft and light when cooked.
- For paneer , mix the grated paneer with salt, chaat masala, chopped coriander and salt. Keep it aside.
- Heat a nonstick pan. The pan should be hot before making cheelas.
- Add 1/2 tsp of oil to it and carefully swirl it to coat all sides of pan.
- Pour a ladleful of batter in the centre of pan and with the help of ladle spread it in circular shape from the centre outwards. Do not make it to too thick or too thin.
- Sprinkle some paneer mix on the uncooked side and press little by a spatula (you can skip this step and add the grated paneer once the cheela is cooked)
- Cook for 2-3 minutes on medium flame till the underside is cooked. Then flip carefully to cook the other side as well. Drop few drops of oil around corners of cheela.
- The paneer should be slightly browned.
- Once cooked from both sides transfer to a serving plate and serve with green chutney.
Please let me know if you like the recipe or feel free to ask any questions!!
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