Start your day on a nourishing note with this Moong Dal Cheela Recipe—a protein-rich North Indian breakfast pancake that’s brimming with flavor and goodness. Crafted from split moong dal (yellow lentils), this cheela is quick to put together, using pantry-friendly ingredients, and comes together in just 15 minutes of cooking. The batter yields soft-yet-crispy pancakes that not only satisfy hunger but pack in nutrition, making them ideal for breakfast or tiffin boxes.
Traditionally, cheelas are made from besan (chickpea flour), but this moong dal version offers a lighter, easily digestible, and gluten-free alternative. You can customize the batter by sneaking in finely chopped veggies like onions, carrots, or capsicum for extra crunch and color. While these cheelas taste fabulous on their own, pairing them with a vibrant green chutney or simple yogurt dip elevates every bite. For a heartier twist, top with grated paneer or serve alongside a spicy potato curry. Whether you’re cooking for a crowd or pulling together a quick solo meal, Moong Dal Cheelas promise a wholesome and delicious start to your day.
Moong Dal Cheela Recipe/ Lentil Pancakes
Print RecipeIngredients
- 1 cup moong dal
- 1 green chili
- 1 inch piece of ginger
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon turmeric powder
- 2 tablespoons fresh coriander, chopped
- Pinch of hing (asafoetida)
- ½ teaspoon salt (or to taste)
- 3 tablespoons water (plus extra for blending)
- Oil for roasting
Instructions
Soak moong dal in water for 3 hours, then drain well.
In a blender, combine soaked dal, green chili, ginger, and cumin seeds. Blend to a smooth, thick batter using minimal water.
Transfer batter to a mixing bowl. Stir in turmeric, coriander, hing, and salt. Add water to achieve a thick but spreadable consistency.
Heat a non-stick or cast iron tawa over medium heat. Pour a ladleful of batter onto the hot surface and spread gently into a round pancake.
Drizzle a little oil around the edges and over the cheela. Cover and cook for about a minute.
Flip carefully and cook the other side until golden and cooked through, pressing lightly.
Repeat with remaining batter, serving cheelas hot with green chutney, yogurt, or your favorite dip.
Notes
Tips:
Ensure the batter consistency is thicker than dosa batter for ease of spreading and to achieve soft cheelas., Add water gradually while blending; too much liquid can make spreading difficult., Experiment by mixing in finely chopped vegetables like onions, tomatoes, or capsicum for extra flavor and nutrition., Grated paneer or cheese can be added after flipping for a delicious topping., For crispier cheelas, cook slightly longer on a lower flame and press gently with a spatula.
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