Healthy Green Moong Dal Cheela (Savory Mung Bean Pancakes)
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About Healthy Green Moong Dal Cheela (Savory Mung Bean Pancakes)
Wake up to the vibrant flavors of India with these savory and healthy Green Moong Dal Cheela (Mung Bean Pancakes)! A delicious and nutritious breakfast or snack, they're packed with protein and aromatic spices, making them a satisfyingly light meal.These flavorful pancakes are surprisingly easy to whip up, featuring protein-rich green moong dal and a touch of ghee for that perfect golden crisp. They're a healthy and delicious way to start your day or enjoy a light bite.Pair your cheela with a refreshing cilantro-mint chutney for a truly vibrant and complete dish. It's a flavor explosion that will transport your taste buds!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Ingredients
Batter
- 150 gm Mung Bean green, whole
- 7-8 Garlic Cloves
- 4-5 Chillies green
- 1 1/2 inch Ginger
- 1 tbsp Cumin Seeds roasted
- Salt to taste
For Cooking
- Ghee as needed
Instructions
- Wash the green moong dal thoroughly. Soak it in water for 6-7 hours. This softens the dal, making it easier to blend into a smooth batter.
- Combine the soaked moong dal, garlic cloves, green chilies, ginger, roasted cumin seeds, and salt in a blender or food processor.
- Blend until you achieve a slightly coarse paste. Avoid over-blending, as a little texture is desirable. A slightly coarse batter yields cheela with a pleasant texture.
- Heat a flat griddle or tawa over medium heat. Once hot, lightly grease the surface with desi ghee.
- Pour a ladleful of batter onto the hot tawa, spreading it gently in a circular motion to form a thin pancake. Drizzle a little more ghee around the edges.
- Cook for about 2-3 minutes per side, or until golden brown and cooked through. Look for the edges to start lifting slightly, indicating the cheela is ready to flip.
- Serve the cheela hot. A dollop of yogurt or a side of cilantro-mint chutney makes a perfect accompaniment.
Recipe Notes
Expert Tips
- For extra crispy chillas, use a well-seasoned cast iron skillet.
- Don't overcrowd the pan. Cook chillas in batches for even browning.
- Adjust the consistency of the batter by adding more water or flour as needed. It should be pourable but not too thin.
Storage Instructions
- Store leftover chillas in an airtight container in the refrigerator for up to 3 days.
- Reheat in a dry skillet over medium heat or in the microwave.
Also See
Recipe Video
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Recipe Nutrition
Calories: 320kcalCarbohydrates: 57gProtein: 20gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 329mgPotassium: 118mgFiber: 11gSugar: 5gVitamin A: 186IUVitamin C: 15mgCalcium: 77mgIron: 5mg
Geeta Biswas
Articles: 919
3 Comments
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Great recipe! I’m eager to try it.
Yum! This recipe is a must-try.
This is so tempting! Can’t wait to cook it.