Green Moong Dal Cheela Recipe - Indian Vegetarian Breakfast

Green Moong dal cheela is tasty and healthy  Indian vegetarian breakfast that we absolutely love. This protein- packed gluten-free, vegan, and Low GI, Indian breakfast recipe is quick to make.

You can make these soft and fluffy green savoury lentil pancakes and enjoy a quick breakfast in minutes.

Prepared with green moong dal or green gram, these are a protein packed vegetarian breakfast. These green moong dal cheela are healthy and tasty breakfast. you can pack cheela in your kids lunch box or office lunch.

Also, this is a high fibre, protein rich diabetic friendly recipe for breakfast. These are ideal breakfast of low GI weight loss diet.  

Most cuisines from around the world have crepes or pancake recipes. In India we make many varieties of crepes and pancakes with lentils, grains or different kind of flours.

This savory Indian crepe is made with lentils paste like moong, pink lentils, or chickpeas flour. In this case I am using moong dal paste to make these soft and fluffy moong dal cheela.

Ingredients Moong Dal Cheela 

Very few ingredients are required to make these savoury moong pancakes. You need whole green moong or split green moong dal. If you want add any vegetables you can add that or skip that.

I like to add green peas, which adds to the nutrition. Sometimes I add grated paneer which is another healthy addition to cheela recipe.

Other than these You need onion, ginger, green chillies, coriander leaves and salt to taste. If you want fluffy pancakes like cheela, add baking soda otherwise you can make it without baking soda. 

Ghee or vegetable oil for cooking. 

How to Make Green Moong Dal Cheela 

Here is how to make moong dal cheela recipe  video. For exact method and steps to follow I recommend watching this video. I feel it will help especially if you are beginner in cooking or never cooked this before.  

Step by Step Method to Make Cheela

• Grind washed and soaked moong dal and blend in a mixer using little water to make a thick paste.
• Blend green peas with 2-3tbsp water  too to make a thick paste.

• In a bowl, mix moong dal, peas paste. Add other ingredients except oil.
• Mix well and add water to make a thin batter. 

• Heat a large frying pan on medium-high heat and coat with little bit oil.
• When the pan is hot, scoop out the batter and make small pancakes like cheela. 
• Cook for a few minutes until bottom is golden brown and then flip and cook on the other side. 

Tips to Make Best Moong Dal Chilla

• First and foremost, you need to soak moong dal for minimum 2-3 hrs. Do not add too much water while grinding soaked moong dal for making cheela batter.
• If you want to make crispy moong dal cheela, spread the batter thinly and evenly.
• For soft chillas, just pour the batter like pancakes and add a pinch of baking soda.
• To make a soft chilla always keep the heat from low-to-medium and covering them with lid ensures proper cooking. This way the chilla will cook from within and there will be no raw taste of moong dal.

Moong Dal Chilla Recipe Notes

A few tips to keep in mind while making moong dal chilla recipe.

• Wash and soak moong dal dal for 3-4 hours prior to making the batter.
• Do not make a very thick batter, keep the batter to a medium consistency.
• Always add water in small batches while making the batter.
• You can make mung bean batter in advance and keep it in fridge. Make sure to add baking powder only just before cooking.

What To Serve with It

I love to serve moong dal chilla with pico de gallo or green chutney. You can even serve it as a snack or with any curry, raita or plain yogurt.

More Recipes

• Moong dal Chilla
• Green Moong Dal (Instant Pot + StoveTop Method) 

• Potato Pancakes/Aloo Cheela

• Semolina / sooji ka cheela

• Besan Cheela

• Moonglet

• Korean Veggie Pancake/ Veggie Cheela

• Eggless Omelette

📖 Recipe

Moong Dal Chilla

Green Moong dal cheela is tasty and healthy  Indian vegetarian breakfast.  This protein- packed Indian breakfast recipe is quick to make and high protein, gluten free and low GI.

4.12 from 9 votes

Print Pin Rate

Course: Breakfast, brunch

Cuisine: indian cuisine

Keyword: breakfast, healthy breakfast

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Soaking Time: 2 hours hours

Servings: 4 servings

Calories: 232kcal

Author: Rekha Kakkar

Ingredients

Moong Dal Chilla

• 1 cup Moong Dal (whole or split with husk) Moong dal chilka
• ½ cup Green Peas
• 4 tablespoon Water
• 4 tablespoon Onion chopped
• 1 teaspoon Ginger chopped
• 1 teaspoon Coriander leaves chopped
• Salt to taste
• 1 teaspoon Green Chili chopped
• 1 teaspoon Baking Soda
• 1 tablespoon ghee or Oil

Instructions

Moong Dal Pancake

• Take soaked and drained moon dal and blend in a mixer using little water to make a thick paste.
• Pour it in a bowl and then take green peas and blend it too to make a thick paste.
• Take a bowl and add moong dal, peas. Now add onion, ginger, coriander leaves, salt and green chili in it.
• Mix it and then add baking soda in it.
• Mix well and add water to make a thin batter. Add water in small batches to get your desired consistency.
• Heat a large frying pan on medium-high heat. Add a little oil to coat the pan
  
• When the pan is hot, scoop ½ cup mixture for each chilla and flatten out until 1cm thick. 
• Cook for a few minutes until bottom is golden brown and then flip and cook on the other side. 
• Usually, the cooking time for each chilla is about 4-5 minutes. You can even place them into a pre-heated oven to keep warm while making the remaining chillas.
  
• Repeat the same process with remaining mixture.
  
• Serve hot with pica de gallo or tomato ketchup. 
  

Video

Notes

• Wash and soak moong dal dal for 3-4 hours prior to making the batter.
• Do not make a very thick batter, keep the batter to a medium consistency.
• Always add water in small batches while making the batter.
• You can make mung bean batter in advance and keep it in fridge. Make sure to add baking powder only just before cooking.

Nutrition

Calories: 232kcal | Carbohydrates: 35g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 291mg | Potassium: 59mg | Fiber: 6g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg