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
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Recipe
Ingredients
| 1 cup | moong dal (split yellow gram) |
| 1 inch | ginger |
| 2 cloves | garlic |
| 1 small | green chili |
| 1/4 teaspoon | asafoetida (hing) |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | cumin seeds |
| to taste | salt |
| 1/4 cup | fresh coriander leaves, 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.