Moong Dal Cheela is made using yellow moong dal. Its an Indian version of Salty Pancakes which are not just tasty but healthy too. For making Moong Dal Cheela, we need to soak the yellow lentils for about 10 hours. So for a breakfast menu, you may soak them overnight and for an evening snack, you need to soak them in the morning. The recipe is simple. You just need to grind the soaked moong dal in grinder along with sabut black pepper, ginger and green chillies, red chilli powder. It would make a thick paste. (I had to skip ginger as it was out of stock). Add other spices like Heeng and salt. Add water little by little to make a smooth batter for spreading it on tawa (similar to dosa). Remembr to place it on hot tawa or it will stick to tawa. A tip is to cover it with a large steel plate and it cooks with less oil. Who says iron tawa are not good for cheela or dosas. I have been using iron tawa for everything I make for more than decade and never faced an issue.
Talking about Nutrition, Pulses are a rich source of protein and so is the yellow moong dal and its also rich in fibre, low in fat, has calcium, potassium and Vit B complex. Its very light on stomach and doesnt give bloated feeling. Just add a pinch of Heeng. Some like it with garlic too.
Being in Lockdown has its own positivity, it forces you to try for things you may not otherwise try. Well In case of Moong dal cheela, It has been tries and tested several times earlier. What I was referring to was my first trial of cooker cake which I made for birthday celebration and it was amazing. The other thing that we save every bit of food and since we cant eat outside food, we try to experiment with resources available. So I take the stay at home time to be relaxed and try things which I would avoid otherwise. Earth nature has given us a lot and this is our chance to pay back. These days we cant go out but when I look up and see the sky I feel that it was quite a long time that sky looked so clean and fresh. We had been used to that grey and hazy look.
So lets be positive that things would be fine soon and we stay at home, be healthy by thinking and eating healthy.
What are you goone have Moong dal cheela with?? Do share your views about it. I am going to have it with Green chutney!!
Take two medium sized katori Moong dal. Wash it properly and soak it for overnight (for breakfast) or in the morning (for evening snack). Soaking for around 8-10 hours is sufficient. It gives ennough time for dal to be soft and ready for crispy cheelas. Drain the water in which dal was soaked. Just take out dal and transfer it to the grinder.
Add Ginger, Green chillies, red chilli powder, black pepper. You may have to grind it in batches. But it gets mixed easily in bowl later.
Grind to a smooth paste. Transfer to a large bowl. You may proceed for grinding if u have more soaked dal.
Add Heeng, Red chiily(more spicy if you like), Salt. Add water to make a consistency like dosa or besan cheela
Take a ladle full and spread it on hot tawa. Make gas simmer or medium so that its spread uniformly. You may cover it with steel round plate of tawa size for steaming it. This makes sure that its not raw from inside and also it gives an option to use less of ghee.
Add desi ghee and reverse it when u see the other side almost cooked.
Cook properly on both sides.
The Moong dal cheela are ready!!Serve it with your choice of chutney!!
Recipe Notes
Nutrition Facts
Serving size: 1 cheela
Servings: 8-10
Amount per serving
Calories
96
% Daily Value*
Total Fat 3.3g
4%
Saturated Fat 1.9g
9%
Cholesterol 5mg
2%
Sodium 6mg
0%
Total Carbohydrate 11.6g
4%
Dietary Fiber 1.9g
7%
Total Sugars 0.4g
Protein 4.9g
Vitamin D 0mcg
0%
Calcium 8mg
1%
Iron 1mg
4%
Potassium 0mg
0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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