Moong Dal Cheela Recipe


Ingredients For Batter:

  • 1 Cup Yellow Moong Dal
  • 1/4 teaspoon fenugreek seeds (methi dana)
  • 1 green chilli chopped
  • 1 inch ginger, peeled
  • Salt to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • a pinch of asafoetida (hing)
  • 1/2 Cup water

Ingredients For Potato Stuffing:

  • 4 potato potato, boiled and peeled
  • 2 tablespoon cooking oil
  • 1 teaspoon mustard seeds (rai)
  • 5 – 6 curry leaves
  • 1 tablespoon grated ginger
  • 1 Cup fine chopped onion
  • Salt to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon Chaat Masala
  • 1 teaspoon cumin powder (jeera powder)
  • 1 tablespoon chopped coriander


How To Prepare Cheela Batter:

  • Wash and soak the moong dal along with fenugreek seeds in water for 3 – 4 hours.
  • Drain water from the soaked dal. Grind it to a smooth paste along with green chili, and ginger. The batter should be smooth dosa batter like consistency.
  • Transfer the batter to a mixing bowl. Add spices, salt and whisk for next 5 – 10 minutes using a hand mixer or wire whisk. Set aside till required.

How To Prepare Cheela Stuffing:

  • Heat oil in a frying pan or kadhai.
  • Add mustard seeds, curry leaves, and grated ginger. Fry for 1 – 2 seconds or till seeds start spluttering. 
  • Add chopped onion and fry the onion for 1 – 2 minute. 
  • Next, add the boiled potatoes and mash them nicely to avoid any lumps. 
  • Add salt, spices, coriander and mix nicely. Turn off the heat. Transfer potato stuffing to a bowl. 

How To Make Cheela:

  • Heat a heavy bottom non-stick pan. Once pan is hot enough sprinkle water to cool it down (watch video) and grease it with a teaspoon of oil/ghee.
  • Pour a ladle full of batter in the centre of the pan. Using the back of the ladle, spread the batter in circular motion into a thin round.
  • Drizzle a teaspoon of oil on the sides of the cheela and cook on medium heat till the underside is done. Once the edges start to brown then insert the spatula under the edges of the cheela to loosen. Carefully flip over, and cook for a minute or so from the other side.
  • Once again flip the cheela, spread 1/4 Cup of of potato stuffing on one side of the cheela.
  • Cover the stuffing with the other half of the cheela. Transfer to a plate.
  • Serve Moong Dal Cheela with green chutney.

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