Moong Dal Cheela (Savory Pancake)
Wholesome, flavorful savory pancakes perfect for any meal.
⏱️ 35 min🍽️ Serves 1
🔥 220 kcal💪 13g protein🍚 30g carbs🥑 5g fat🌾 6g fibreper serving
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servings
Ingredients
- 🥣1 cup split yellow lentils (moong dal)
- 🍚¼ cup chickpea flour (besan)
- 🫚½ inch ginger
- 🌶️1 green chili
- 🧅¼ cup chopped onion
- 🌿¼ cup chopped coriander leaves
- 🧡½ tsp turmeric powder
- 🌰½ tsp cumin powder
- 🧂¼ tsp asafoetida (hing)
- 🧂1 tsp salt
- 🍶2 tbsp cooking oil
Pro tips
- For a richer flavor, add a pinch of garam masala to the batter.
- Serve hot with green chutney, yogurt, or pickle.
- You can add finely grated carrots, bell peppers, or spinach to the batter for added nutrition and flavor.
Method
- 1Wash and soak the moong dal in water for at least 2-3 hours, or overnight.
- 2Drain the soaked dal and blend it with ginger and green chili, adding a little water if needed, to form a smooth batter.
- 3Transfer the batter to a bowl. Add chickpea flour, chopped onion, coriander leaves, turmeric powder, cumin powder, asafoetida, and salt. Mix well.
- 4Adjust the batter consistency by adding a little more water if it's too thick; it should be pourable like pancake batter.
- 5Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
- 6Pour about 1/4 cup of batter onto the hot pan and spread it evenly in a circular motion to form a thin pancake.
- 7Drizzle a little oil around the edges and cook for 2-3 minutes per side until golden brown and cooked through.
- 8Repeat with the remaining batter, making sure to grease the pan lightly before each cheela.