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
- 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
- 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.