Moong Dal Cheela
Thin, savoury crepes made from soaked and ground yellow moong dal batter — the dal is ground with ginger, green chilli, and cumin into a smooth batter and spread thinly on a hot, ghee-greased tawa to crisp at the edges while staying soft in the centre. Eaten as a protein-rich breakfast or light meal with green chutney and yogurt; the cheela is a cornerstone of Rajasthani vegetarian cooking, filling and nourishing without being heavy. In Jaipur, street vendors sell moong dal cheela from early morning alongside pyaaz kachori; the combination of the thin, eggy-textured crepe and the crisp kachori is the signature Jaipur breakfast.
Cuisines
Best for
Recipe
Ingredients
|
1 cup | Moong Dal |
|
1 inch | Ginger , finely chopped |
|
2 cloves | Garlic , finely chopped |
|
1 small | Chili , dried red |
|
1/4 teaspoon | Asafoetida |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Cumin , seeds |
|
to taste | Salt |
|
1/4 cup | Cilantro , chopped |
|
as needed | Water |
|
as needed | Oil , for cooking |
Instructions
- 1 Wash the moong dal thoroughly and soak it in water for 2-3 hours.
- 2 Drain the water and transfer the soaked dal to a blender.
- 3 Add ginger, garlic, green chili, asafoetida, turmeric powder, and salt to the blender.
- 4 Blend the mixture into a smooth batter, adding water as needed to achieve a pouring consistency.
- 5 Mix in the cumin seeds and chopped coriander leaves into the batter.
- 6 Heat a non-stick pan or tawa on medium heat and lightly grease it with oil.
- 7 Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.
- 8 Drizzle a little oil around the edges and cook until the bottom is golden brown.
- 9 Flip the cheela and cook the other side until golden brown as well.
- 10 Repeat the process with the remaining batter.
- 11 Serve hot with chutney or yogurt.
Tips
For a crispier texture, ensure the batter is not too thick and the pan is well-heated before pouring the batter.