Moong dal cheela is an easy way to turn an everyday pantry ingredient into a savoury breakfast. Soaked yellow moong dal blends into a smooth batter that spreads into golden pancakes on a hot tawa. Serve with coriander chutney or fill with finely chopped vegetables for a more substantial meal.
Ingredients (makes 6–8 small cheelas)
- 1 cup yellow moong dal (moong mogar)
- 1 inch ginger, peeled and chopped
- 1–2 green chillies, to taste
- ½ teaspoon cumin seeds and a pinch of hing (optional)
- Salt to taste; water to blend
- 1 small grated carrot, 2 tablespoons finely chopped onion and coriander (optional)
- Oil or ghee for cooking
Step 1: Rinse and soak
Rinse the yellow moong dal until the water runs mostly clear. Soak in plenty of fresh water for approximately 3–4 hours, or until the grains are easily crushed between your fingers. Drain before blending. A longer soak may make blending easier, but always use fresh clean water.
Step 2: Blend the batter
Add the drained dal, ginger, green chillies, cumin and salt to a blender. Blend with a little water at a time until smooth and pourable, about the consistency of a thick dosa batter. A very thin batter may tear; a very thick batter is hard to spread. For added texture, stir in grated carrot, onion and coriander after blending.
Step 3: Heat the tawa
Warm a non-stick or well-seasoned tawa over medium heat. Lightly grease the surface. Pour a small ladle of batter into the centre and spread in a gentle spiral. Avoid spreading too thin the first time, particularly if the batter contains chopped vegetables.
Step 4: Cook both sides
Drizzle a little oil around the edges. Cook until the surface looks set and the underside releases from the pan with golden spots, then flip. Cook the other side until fully cooked through. If the cheela browns before the centre cooks, lower the heat.
Serving ideas
- Top with coriander-mint chutney and a spoon of tomato relish.
- Fold around sautéed spinach, shredded carrot or lightly spiced paneer.
- Serve with a simple cucumber and tomato salad.
- Make mini cheelas for a quick lunchbox-friendly snack.
Common problems
Why does the cheela stick?
The tawa may not be hot enough, or its surface may need seasoning. Preheat, oil lightly and wait until the underside sets before flipping.
Can I use whole green moong?
Yes, but soak whole moong longer and expect a different colour and texture. For a smoother, classic yellow cheela, start with split dehusked moong.
Can I save the batter?
Keep the freshly made batter refrigerated in a clean covered container and use within one day for best quality. Stir it before cooking; discard if it smells off.
Use Grain Essence Moong Mogar for this cheela and explore our whole versus split moong guide for more cooking ideas.
