Moong Dal Cheela Pancakes
Savory lentil pancakes, a protein-packed and flavorful Indian delight.
⏱️ 35 min🍽️ Serves 1
🔥 220 kcal💪 12g protein🍚 30g carbs🥑 5g fat🌾 7g fibreper serving
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servings
Ingredients
- 🥣1 cup split yellow moong dal
- 🍚¼ cup rice flour
- 🌶️1 green chili
- 🫚1 inch ginger
- 🌿½ tsp cumin seeds
- 🧡¼ tsp turmeric powder
- 🧅¼ cup finely chopped onion
- 🌿2 tbsp chopped cilantro
- 🧂½ tsp salt
- 🌻2 tbsp oil or ghee
Pro tips
- For a crunchier texture, add finely chopped carrots or bell peppers to the batter.
- Adjust the green chili and ginger according to your spice preference.
- Ensure the tawa is hot enough before pouring the batter to prevent sticking and ensure even cooking.
- If the batter is too thick, add a tablespoon of water at a time until the desired consistency is reached.
Method
- 1Wash and soak the moong dal in water for at least 4 hours, or overnight. Drain thoroughly.
- 2Blend the soaked dal with green chili, ginger, and a little water to make a smooth, thick batter. Transfer to a bowl.
- 3Add rice flour, cumin seeds, turmeric powder, chopped onion, cilantro, and salt to the batter. Mix well, adding more water if needed to achieve a pourable consistency similar to pancake batter.
- 4Heat a non-stick tawa or griddle over medium heat. Lightly grease with oil or ghee.
- 5Pour a ladleful of batter onto the hot tawa and spread it gently in a circular motion to form a thin pancake.
- 6Drizzle a little oil or ghee around the edges and cook until the bottom turns golden brown and the edges start to lift.
- 7Flip the cheela and cook on the other side until golden brown and cooked through.
- 8Repeat with the remaining batter. Serve hot with chutney or yogurt.