Moong Dal Cheela with Chutney
Savory lentil pancakes, a healthy and delicious Indian breakfast.
⏱️ 45 min🍽️ Serves 1
🔥 280 kcal💪 15g protein🍚 35g carbs🥑 9g fat🌾 8g fibreper serving
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servings
Ingredients
- 🥣1 cup split yellow lentils (moong dal)
- 🫚½ inch ginger
- 🌶️1 green chili
- 🧅¼ cup finely chopped onion
- 🌿2 tbsp finely chopped cilantro
- 💛½ tsp turmeric powder
- 🤎½ tsp cumin powder
- 🧂½ tsp salt
- 🌻4 tbsp oil or ghee for cooking
- 🥥1 cup coconut
- 🥜¼ cup roasted peanuts
- 🧄1 clove garlic
- ⚫½ tsp mustard seeds
Pro tips
- Adjust the consistency of the cheela batter by adding water gradually. It should not be too thick or too thin.
- For extra flavor, you can add finely chopped vegetables like carrots or bell peppers to the batter.
- To make the chutney more tangy, add a small piece of tamarind or a squeeze of lemon juice while blending.
Method
- 1Soak moong dal in water for 3-4 hours or overnight. Drain and rinse well.
- 2Blend soaked dal with ginger, green chili, and a little water to make a smooth batter. It should be of pouring consistency, similar to pancake batter.
- 3Transfer batter to a bowl, add chopped onion, cilantro, turmeric powder, cumin powder, and salt. Mix well.
- 4For the chutney, blend coconut, roasted peanuts, garlic, a small piece of green chili (optional), and salt with a little water until smooth.
- 5Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or ghee.
- 6Pour a ladleful of batter onto the hot pan and spread it evenly in a circular motion to form a thin pancake.
- 7Drizzle a little oil or ghee around the edges and cook until the bottom is golden brown and crispy, about 2-3 minutes.
- 8Flip and cook the other side for another 1-2 minutes until golden. Repeat with remaining batter.
- 9Serve hot cheelas with the prepared coconut peanut chutney.