Masoor dal cheela Recipe
5/5
Masoor Dal Cheela is a savory Indian lentil pancake made with masoor dal (red lentils) and a variety of spices and vegetables. It is a healthy and nutritious breakfast option that is packed with protein and fiber. The cheela has a crispy texture on the outside and a soft, flavorful center. It can be enjoyed on its own or served with chutney, yogurt, or any desired accompaniment.
INGREDIENTS
- 1 cup masoor dal (red lentils)
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon grated ginger
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- Oil for cooking
INSTRUCTIONS
- Rinse the masoor dal under running water and soak it in water for about 4-5 hours or overnight. Drain the water before using.
- In a blender, add the soaked masoor dal along with a little water. Blend it into a smooth batter. The consistency should be similar to that of dosa batter. Add more water if needed.
- Transfer the batter to a mixing bowl. Add chopped onions, tomatoes, green chili, grated ginger, turmeric powder, red chili powder (if using), and salt. Mix well to combine all the ingredients.
- Heat a tawa or griddle on medium heat and lightly grease it with oil.
- Pour a ladleful of the batter onto the center of the tawa and spread it in a circular motion to make a thin cheela.
- Drizzle a little oil around the edges of the cheela and cook it on medium heat for 2-3 minutes, or until the edges start to turn golden brown.
- Flip the cheela and cook the other side for another 2-3 minutes until cooked through and crispy.
- Remove the cheela from the tawa and repeat the process with the remaining batter.
- Serve the Masoor Dal Cheela hot with chutney, yogurt, or any desired accompaniment
TIPS
- Soaking the masoor dal for a few hours or overnight helps in easy grinding and results in a smoother batter.
- You can customize the cheela by adding other finely chopped vegetables like capsicum, carrots, or spinach to the batter.
- Adjust the spice levels according to your preference by adding or reducing the amount of green chili and red chili powder.
- Make sure to spread the batter thinly to ensure even cooking and a crispy texture.
- Serve the cheela immediately after cooking for the best taste and texture.
- Leftover batter can be refrigerated for up to 1-2 days and used to make fresh cheelas as needed.
NUTRITION VALUE
- Calories: 100-120
- Carbohydrates: 15-20 grams
- Protein: 6-8 grams
- Fat: 1-2 grams
- Fiber: 3-4 grams
