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Moong Dal Cheela

Vegetable Porridge
August 24, 2018
Tex Mex Brown Rice
August 24, 2018

Moong Dal Cheela


  • Dhuli Moong ki dal (De-husked split moong dal): 1 cup
  • Ginger: 1 inch piece
  • Green Chili, chopped: 1
  • Salt: To taste
  • Fresh Coriander, finely chopped
  • Oil

Method (For the Batter)

- Wash and soak the moong dal in warm water for around 2 hours. - Grind the dal, green chili and ginger to a smooth paste. Add water if required. - Add salt and chopped coriander - Add water to make the batter of a thick pouring consistency (as you would do for dosas / pancakes). Mix well

For the Cheela / Chilla

- Heat a tawa / pan, and lightly grease it with oil - Pour around 2 ladles of the batter and spread it in a circle, moving from the center to the outer edges in a circular format - Pour a teaspoon of oil along the sides, and let it cook on medium heat. Lift the side slightly to check if the color has changed - Flip and cook on the other side, adding oil on the sides - Take care not to cook it on slow heat or else the cheela will become too crusty. Similarly if the heat is high, the cheela will change color too soon and it will remain uncooked inside - Serve hot.