Moong Dal Cheela Recipe | Nutritious Healthy Moong Dal Cheela (Pan Cakes)
Moong Dal Cheela or Moong Dal Pan Cakes is a very healthy recipe as it is packed with protein, calcium, iron, fibre etc. That's why, Moong dal is considered to be a nutritious food with lots of health benefits. Moong dal is very light for stomach and easy for digestion compared to a lot of other lentils or dals.
You can think of Cheela or pan cake as just another form of rotis or Indian flat breads. In India, as the region changes, the ingredients used in Moong Dal Cheela recipe also change. However, even though the taste changes with ingredients, the process of how it is prepared is almost the same.
A form of Cheela is also know as Dosa in South India (although the ingredients are different) and in North India they are called as Cheela. In some other states it may be referred with some different name. Like in some Maharashtrian regions they are called as Ghavan or Amboli. Ghavans are prepared from rice flour, wheat flour etc.
Preparing Moong Dal Cheela can be little time consuming as we have to soak moong dal for a few hours. However, in this recipe we are not going to soak Moong Dal but we will use moong dal flour instead.
You can prepare plain moong cheela or make them more nutritious by adding vegetables like I did in this recipe. I have used some vegetables of my choice like bottle gourd (lauki) and carrot (gajar) because I like this recipe's color when carrots are added to cheela. Adding bottle gourd to Cheela makes them soft. You can add any other vegetables too if you like.
This Moong Dal Cheela is also suitable for diabetics as it is absolutely sugar free recipe.
I served Moong Dal Cheela with this nice Peanuts Chutney I had. You can check quick 5 minutes Peanuts Chutney Recipe to try this tasty and spicy chutney yourself. You can also serve Moong Dal Cheela with tomato ketchup or mint chutney too.
To check many more such tasty food recipes in video formats, you can also visit FoodQuench’s YouTube Channel.
- 100 grams Yellow Petite Split Lentil Flour (Moong Dal Aatta)
- 50 grams Semolina
- 50 grams Curd
- 100 grams Bottle Gourd
- 50 grams Carrot
- 1/8 tablespoon Turmeric Powder
- 1/4 tablespoon Pav Bhaji Masala
- 2 Green Chilli (finely chopped)
- 1/4 tablespoon Salt (or as per taste)
- 2 tablespoons Coriander (finely chopped)
- 1 tablespoon Clarified Butter (Ghee)
- Water (as required to adjust consistency)
Wash bottle guard, carrot, chilli and coriander. Peel off bottle guard, carrot and grate them. Finely chop green chilli and coriander.
Now take a large mixing bowl. Add all ingredients to mixing bowl one after other - moong dal aata, semolina, curd, grated bottle guard, carrot, finely chopped green chilli, salt, turmeric powder, pav bhaji masala and finely chopped coriander.
Add little water to the mixture and mix well.
Pan cake batter is ready. Let’s start making moong dal cheela (pan cakes).
Make sure batter is not very thick or very watery.
Heat the tawa. Place a large spoonful of batter on tawa and spread it in circle.
Now drizzle some ghee around edges of Moong Dal Cheela and wait until batter gets cooked on one side. Make sure to cook on medium flame and not high flame.
When you cook on high flame cheela can burn and won't be as tasty as it should.
When bottom side is cooked and the side on top is still slightly wet, flip over and cook again.
Flipping over to other side when batter is slightly wet is to get nice golden spots on other side of cheela (pan cake).
Prepare all of them in similar way.Moong Dal Cheela is ready, serve it hot for best taste.