Introduction – Hello friends, welcome to Khana Khilana Recipe blog. Today, let us tell you about a breakfast recipe. Moong dal cheela Recipe is a delicious and healthy breakfast dish. If you are bored of eating the same type of breakfast every day, then try this Moong Dal Cheela, you will like it very much. You can make moong dal cheela in both ways, without and with different types of stuffing. As per your choice, you can make various types of stuffing inside it, like potato stuffing, cheese stuffing, or stuffing of finely chopped vegetables. Elements like riboflavin, vitamin C, fiber, copper, solid potassium, phosphorus, magnesium, iron, and vitamin B6 are found inside moong dal, due to which dishes made from moong dal are beneficial for us.
To make moong dal cheela, you have to soak yellow moong dal for three to four hours or overnight, after draining the water from the dal, add ginger, green chili, green coriander, and some other spices to it in a mixer grinder and grind it finely. After that, spread it thinly in a round shape on a non-stick pan, fill it with any stuffing of your choice, and serve hot with coriander, mint green chutney, and tea. So let’s make this delicious dish.
Prepration Time – 10 – 15 Minutes
Soaking time for pulses – 2 – 3 Hours
Cook Time – 30 – 35 Minutes
Total Time – 45 Minutes
Servings – 4 + Servs
Cuisine – North Indian
Moong Dal Cheela Recipe Ingredients:
- Moong Dal – 150 gm (yellow)
- Ginger – 1 inch
- Green Chilli – 2
- Green Coriander – 1 tablespoon
- Red Chilli Powder – 1/2 teaspoon (as per taste)
- Cumin Seeds – 1/2 teaspoon
- Desi Ghee – 100 gm
- Salt – as per taste
- Turmeric Powder – 1/2 teaspoon
- Paneer – 100 gm (grated)
- Capsicum – 1 (finely chopped)
- Carrot – 1 (finely chopped)
- Onion – 1 (finely chopped)
- Chaat Masala – 2 tablespoon
Moong Dal Cheela Recipe Direction:
Step 1
First, wash the yellow moong dal two or three times with clean water and soak it in water for two to three hours. If you have more time, you can also soak the dal in water overnight. When the dal gets soaked for three to four hours, drain all the water and put it in a mixer grinder jar. Add 1 inch of ginger, two green chilies, and a few green coriander leaves. Add very little water to the dal and grind it finely. Be careful not to add too much water otherwise, the dal will become thin.
Step 2
Now we will prepare the stuffing for moong dal cheela. For that, we will grate the cheese in a grater, chop the capsicum and carrot, chop the onion, and chop the green coriander.
Step 3
Now place a non-stick pan on the flame and add one tablespoon of ghee inside it. When the ghee gets heated well, add chopped onion inside and stir slowly with a spoon. After 10 seconds, add chopped capsicum We will also put the chopped carrots inside the pan, stir with a spoon, and toss lightly for 1 to 2 minutes. We do not want to overcook the vegetables. After 2 minutes, we will turn off the flame and take out all the vegetables on a plate.
Step 4
When our vegetable cools down completely, add graded paneer inside it, add salt as per taste, half a teaspoon of red chili powder, or as per your taste, and mix everything well with your hands. Now our stuffing is ready.
Add salt as per taste in the moong dal batter, add some turmeric, add chopped coriander leaves, and mix well inside the batter. The consistency of the batter is like a dosa batter and not too thick.
Step 6
Now place a non-stick flat pan on the flame, add very little ghee to it, and spread it well. We do not want to heat the pan too much. When it gets slightly hot, pour a spoonful of the batter in it and move it clockwise. Slowly spread the round thinly.
Step 7
When the moong cheela becomes slightly dry from the top side, pour one tablespoon of ghee on it and spread it gently. When the moong cheela starts to look slightly brown, turn it with the help of a flat spoon, and after it becomes lightly browned on the other side, turn it over to the stuffing in the middle and fold the cheela from both sides well. Roast until light brown.
Step 8
When the moong cheela gets browned from both sides after filling the stuffing, take it out on a plate. Sprinkle two pinches of chaat masala on top of cheela. Now, make as many chiles as you need from the remaining batter in the same manner. So, our Moong Dal Cheela Recipe is ready, served hot with green coriander and mint chutney.
To make delicious green chutney of coriander and mint, see our recipe Hara-Bhara Kebab, the link of which we are giving below. ☟
Meethi Sounth Ki Chutney https://khanakhilanarecipe.in/2023/08/Meethi-Sounth-Ki-Chutney.html
Tips And Notes
1 – If your batter becomes thin, then you can thicken it by adding a little gram flour to it. To make moong dal cheela crispy, add two tablespoons of rice flour to the entire batter. Adding this flour will make your moong cheela very crispy.
2 – You can make any type of stuffing inside the moong dal cheela as per your choice, and if you do not like eating cheela with stuffing, then you can eat cheela without stuffing, also.
3 – Adding eno inside the batter of moong dal cheela is optional. If you want to make moong dal cheela thick, then add eno inside the batter. Otherwise, there is no need to add eno.
4 – You can keep the remaining dal batter in the fridge for two to three days, and when you want to make moong dal cheela, make it and serve it.
Faq
Q: What happens when moong dal is soaked in water?
Ans: In big mills, pulses are polished and packed by applying chemicals through a special process. By soaking pulses in water, all their chemicals are removed, and they get cooked quickly.
Q: Which is a high protein pulse?
Ans: Fiber and protein are found in abundance in gram pulses. It is also a good source of iron, potassium, and calcium, which are beneficial for our body. Gram flour is prepared by grinding gram pulses from various types of sweets and delicious dishes.
Q: Which pulses should not be eaten at night?
Ans: Urad dal and gram dal should not be consumed at night. They are heavy to eat and are not easily digested, and eating them at night can cause indigestion.
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In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today, we have told you about the Moong Dal Cheela Recipe. In this recipe, We told you that after washing the moong dal with clean water, soaking it in water for 3 hours, add green chilies and ginger in a grinder jar and grind them finely. To make the stuffing, grate the cheese and finely chop the onion, capsicum, and carrot. Pour cooking oil into a non-stick pan and toss the vegetables for 1 minute. After cooling the vegetables, add paneer, salt, red chili powder, and chopped green coriander leaves and mix. Prepare the stuffing by adding a little ghee in a non-stick pan and making moong dal batter. Spread the round thinly, roast it golden from both sides, fill the stuffing, fold the moong dal cheela from both sides, and serve it hot with green coriander and mint chutney. We hope you enjoy this recipe. Which recipe do you want to know about? Please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.
Moong Dal Cheela Recipe / Nutrition Facts
Par Serving 100 gm (0ne Serving)
Calories 419
Fat 7 gm
Carbs 72 gm
Protein 26 gm
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
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