Moong Dal Cheela Recipe: If you want to use less ready-made flour from the market and instead prefer to include lentils in your diet, then Moong Dal Cheela is best for you.

Moong Dal Cheela Recipe: In the evening, we often crave something light, tasty, and filling. Therefore, eating fried food every day is not a good idea. If you're looking for a healthy, easy-to-make snack at home, moong dal cheela can be a great option. Many people enjoy gram flour cheela because its batter is quick to prepare. However, if you prefer to reduce the use of commercially available flour and prefer to incorporate lentils into your diet, moong dal cheela is the best option. It's more easily digestible than gram flour cheela, making it even suitable for young children. So, let's show you how to make moong dal cheela at home, which is ideal for an evening snack.

What is Moong Dal Cheela made from?

Moong dal cheela is made from a batter of soaked and ground moong dal. Cumin seeds, fresh ginger, and green or dried red chilies are added to enhance the flavor. Vegetables like onions, carrots, tomatoes, and coriander can also be added to enhance the nutrition. The batter is then spread on a hot griddle like a thin pancake and cooked on both sides in ghee or oil. Moong dal cheela is a quick recipe that requires little advance preparation.

How to make Moong Dal Cheela at home

1. Place 1 cup of mung beans in a large bowl and wash them thoroughly at least three times. Add fresh water and soak them for 15 to 20 minutes. While the beans soak, prepare coconut chutney, coriander chutney, or garlic chutney to accompany them.

2. If you want to add oats, put 1 cup of rolled oats or instant oats in a mixer while the lentils are soaking. Add 2 teaspoons of cumin seeds and 1 to 3 dried red chilies or 1 to 2 teaspoons of red chili flakes. Grind them all finely and transfer them to a separate bowl.

3. Drain the soaked mung beans and rinse them again. Add the soaked mung beans, ginger, turmeric, green chilies, and water to a mixer. Grind them into a smooth paste.

4. Now add the ground oat powder and salt. If you're not adding oats, reduce the salt slightly. Then, mix well to ensure a smooth batter. Add water as needed to make the batter thick but still pourable. If the lentils have been soaking for a longer time, less water will be needed.

5. Heat a griddle pan over high heat. Once hot, adjust the heat as needed. The griddle should not be too hot to smoke.

6. Pour the batter into the center of the pan and spread it as thinly as possible, using a gentle circular motion. It shouldn't be as thin as a dosa, but it shouldn't be too thick either. Drizzle about half a teaspoon of ghee or oil around the edges. As the cheela begins to cook, its edges will begin to release from the pan on their own. Turn it over and cook the other side, pressing lightly. Cook until golden brown on both sides, then transfer to a plate.