Moong Dal Cheelas are essentially lentil crepes using yellow moong dal. The cheela is a very popular North Indian breakfast as well as a snack option. They make a great tiffin box option for kids when stuffed with a soft, crumbly paneer filling. My daughters love them as rolls in their lunch box.

Moong Dal Cheelas are essentially lentil crepes using yellow moong dal. The cheela is a very popular North Indian breakfast as well as a snack option.

They make a great tiffin box option for kids when stuffed with a soft, crumbly paneer filling. My daughters love them as rolls in their lunch box.


These cheelas/ chilla are made using split yellow moong dal (lentils) which are skinned and hence quick cooking and easy on the stomach.They’re low on fat and a very good source of fiber and protein.


I have early memories of having these cheelas at Delhi weddings at the chaat counter – my very favorite section ! Later when I married and went to Banaras, I saw they were popular there as well. We love having these as a family when we’re in the mood for a relaxed weekend breakfast.


Moong Dal Cheelas

These cheelas/ chilla are made using split yellow moong dal (lentils) which are skinned and hence quick cooking and easy on the stomach. They’re low on fat and a very good source of fiber and protein.
Course Appetizer, Snack
Cuisine Indian
Keyword cheela, healthy, moong dal
Prep Time 6 hours
Cook Time 15 minutes
Total Time 6 hours 15 minutes
Servings 8 Pieces

Ingredients

  • 1 Cup Grated Paneer (preferably crumbled homemade paneer)
  • 1 Finely chopped green chili
  • ½ onion finely chopped
  • ¼ cup fresh coriander leaves finely chopped
  • 1 tsp chili flakes
  • ¼ tsp Black pepper
  • Salt to taste

For the Cheela

  • 1 cup Yellow Moong Dal
  • 2-3 tbsp Water for grinding
  • ¼ tsp Turmeric Powder
  • 1 Green Chili
  • 1 pinch Asafetida/ Hing
  • ½ tsp Salt
  • Oil/ Ghee for cooking the cheela

Instructions

  • Wash the moong dal and soak overnight (minimum of 6 hours)
  • Drain the water, and grind the dal with 2-3 tbsp water, salt, turmeric, hing and green chili to a smooth, lump-free batter. Moong dal is soft and grinds easily. Set aside in a bowl.
  • The consistency of the batter should be of pouring consistency, similar to that of a dosa. You may adjust with more water later if required.
  • Mix all ingredients for the paneer filling in a bowl.
  • Heat a pan (a cast iron pan/ griddle is perfect for a cheela).
  • Scoop a ladleful of the batter onto the pan and spread in a circular motion using the back of the spatula. Drizzle a few drops of oil/ghee around the edges of the cheela.
  • Cook on medium heat, and flip once the edges turn light brown. Cook on the other side as well for only a minute.
  • Spread about 2 tbsp of the paneer filling on one side of the cheela and cover with the other side. Press well and transfer to a plate. Prepare the others in the same way.
  • Serve hot with a coriander chutney and/or tomato ketchup and enjoy them with your chai.
  • You can also cut these into halves and pack them for the kids’ tiffin boxes along with a dip of their choice. These cheelas will stay soft until lunch time.

Notes

1. It is a good idea to soak the moong dal/ lentils overnight if you plan to prepare moong dal chillas for breakfast
2. Green chilies can be omitted if making for children
3. The cheela can be made soft or crispy as per personal choice.
4. Add water in batches while grinding the dal because we do not want a runny batter.
5. You may consider adding finely grated/ chopped vegetables like carrots/ onions/ beetroots/ coriander leaves to the batter to make them nutritious for children.

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