MOONG DAL CHEELA RECIPE
Moong Dal Cheela is a popular Indian dish made from split yellow moong dal (yellow lentils). It is a savory pancake or crepe-like dish that is easy to make and packed with protein and nutrients.
To make Moong Dal Cheela, start by soaking the moong dal in water for about 2-3 hours. Drain the water and grind the soaked dal into a smooth batter using a blender. The batter should have a pouring consistency.
Transfer the moong dal batter into a mixing bowl and add finely chopped onions, tomatoes, green chili, coriander leaves, salt, and cumin seeds. Mix well to combine all the ingredients.
Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil. Pour a ladleful of the moong dal batter onto the center of the skillet and spread it in a circular motion to form a thin, round cheela.
Drizzle a little oil around the edges of the cheela and on top. Cook the cheela on medium heat until the bottom turns golden brown and crisp. Flip the cheela using a spatula and cook the other side until it is cooked through.
Once cooked, remove the moong dal cheela from the skillet and serve it hot. It can be enjoyed on its own or with chutney, yogurt, or a side of salad.
Moong Dal Cheela is not only delicious but also nutritious. Moong dal is a good source of protein, dietary fiber, and various vitamins and minerals. It is also low in fat and cholesterol, making it a healthy choice for a wholesome breakfast or a light meal.
Overall, Moong Dal Cheela is a versatile dish that can be customized with various fillings and spices according to personal preference. It is loved for its crispy texture, flavorful taste, and nutritional benefits.
INGREDIENTS
- 1 cup ragi flour (finger millet flour)
- 1/4 cup urad dal (split black gram)
- 1/4 cup rice (optional, for fermentation)
- Salt to taste
- Water as needed
- Oil for cooking
INSTRUCTIONS
- Soak the urad dal and rice (if using) in water for 4-6 hours or overnight. Drain the water and grind them to a smooth batter using a wet grinder or blender. If using rice, grind it separately from the urad dal and mix them together.
- In a mixing bowl, take the ragi flour and add the urad dal batter. Mix well to combine. Add salt and enough water to make a smooth batter with a pouring consistency. The batter should be slightly thicker than regular dosa batter.
- Cover the batter and let it ferment for 6-8 hours or overnight. Fermentation helps in improving the taste and texture of the dosa.
- Once the batter is fermented, give it a good stir. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil.
- Pour a ladleful of the ragi dosa batter onto the center of the skillet and spread it in a circular motion to form a thin, round dosa.
- Drizzle a little oil around the edges of the dosa and on top.
- Cook the dosa on medium heat until the bottom turns golden brown and crisp. Flip the dosa using a spatula and cook the other side for a few more minutes until it is cooked through.
- Once cooked, remove the ragi dosa from the skillet and serve it hot.
- Repeat the process with the remaining batter to make more dosas.
NUTRITION VALUE
- Calories: 150-180 kcal
- Carbohydrates: 30-35g
- Protein: 5-7g
- Fat: 2-4g
- Fiber: 4-6g
- Sugar: 1-2g
- Sodium: 200-300mg
- Cholesterol: 0mg
