Moong Dal Cheela is a vegan, gluten-free Indian breakfast recipe.
Print Recipe
0 from 0 votes

Moong Dal Cheela Recipe

Moong Dal Cheela is one of our favorite breakfast dishes. It is so simple to make and yet so delicious. With an addition of potato or paneer stuffing, it turns into a fulfilling breakfast meal.
Prep Time30 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Indian
Keyword: cheela recipe, moong dal cheela
Servings: 6
Author: Hina Gujral

Ingredients

To be grind into paste

  • 1 Cup Yellow Moong Dal
  • 1 green chilli chopped
  • 1 tsp chopped ginger
  • 2 cloves of garlic

Other ingredients

  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • Oil for cooking the Cheela

Ingredients for the stuffing

  • 1 Cup grated paneer cottage cheese
  • 1 small-size onion sliced
  • 1 tsp mustard seeds rai
  • 1 green chilli fine chopped
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp chopped coriander
  • 2 tbsp cooking oil

Instructions

  • Wash and soak the moong dal in water for 3 - 4 hours.
  • Drain water from the soaked dal. Grind it to a smooth paste along with green chili, ginger and garlic. The batter should be smooth dosa batter like consistency.
  • Transfer the batter to a mixing bowl. Add spices, salt and mix well. Set aside.
  • Next prepare the stuffing for Cheela. In a pan heat oil.
  • Add mustard seeds, once seeds start spluttering, add sliced onion and green chili.
  • Fry till onion turn translucent and light pink in color.
  • Add grated paneer along with salt and spices. Stir to mix. Cook for a minute or so.
  • Turn off the heat. Add chopped coriander and mix. Set the stuffing aside.
  • Heat a nonstick pan and grease it with a tablespoon of oil.
  • Keep a bowl full of water next to the cheela batter.
  • Pour a ladle full of batter in the centre of the pan. Dip the back of the ladle in water and then using it spread the batter in circular motion into a thin round.
  • Drizzle a teaspoon of oil on the sides of the cheela and cook on medium heat till the underside is done. Once the edges start to brown then insert the spatula under the edges of the cheela to loosen. Carefully flip over, drizzle another teaspoon of oil and cook for a minute or so.
  • Once again flip the cheela, spread a spoonful of paneer stuffing on one side of the cheela.
  • Cover the paneer stuffing with the other half of the cheela. Transfer to a plate.
  • Serve Moong Dal Cheela with green chutney ( see recipe ).