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Moong Dal Cheela / Moong Dal Crepes

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Course: Breakfast
Cuisine: north indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 301kcal
Author: Rekha Kakkar

Ingredients

For Moong Dal Cheela

  • 2 cups moong lentils split without skin
  • 1 green chili finely chopped (optional)
  • ½ cup coriander finely chopped fresh
  • to taste Salt
  • 2 tablespoon Olive oil / ghee for cooking Cheela

For topping

  • 100 grams Paneer {how to make home made paneer}
  • to taste Salt
  • black peppercorns Freshly crushed

For topping 2

  • ½ cup onion finely chopped
  • 1 green chili chopped
  • Salt
  • 1 - 2 pinch Turmeric powder

Instructions

  • Topping One
  • Heat I teaspoon oil in pan, place sliced paneer over it and cook from both sides, remove from pan and keep it aside. Now add sliced mushrooms to same pan, cook for 5-6 minutes till mushrooms start to caramelize and add salt and crushed black peppers. Remove from heat and keep it aside.
  • Topping two
  • Heat oil in pan, add chopped onion and chilies , Cook them for 2-3 minutes so that onions are cooked but not browned. Add turmeric powder and salt followed by crumbled tofu , cook for 3-4 minutes and its ready.

For Moong Dal Cheela

  • Wash the Moong under running water, till water comes out clean. I prefer to use unpolished dal.
  • Cover it with water and leave it in refrigerator overnight to soak { I keep it refrigerated , because I want to cook them for breakfast and do not have enough time to start in the morning soaking for 2 hours is enough otherwise }
  • Drain the water next morning,, grind the moong dal in a food processor to make a fine paste.
  • Add more water if required to get the consistency of crepe batter – slightly thick but 'pour-able'.
  • Heat a griddle or cast iron skillet on medium heat. Add a about teaspoon of oil/ghee to it and swirl to coat all sides of the pan.
  • Pour a ladle full of batter onto the pan and with the help of a ladle spread the batter into a circular shape from the center outwards.
  • Cook for 2-3 minute till its underside is browned and flip it and cook till the other side is golden too.
  • Remove from pan and serve immediately with topping of your choice.

Notes

I keep tweeting {tweet to me @rekhakakkar} and posting regular updates about my choice of ingredients and products on my Instagram at @rekhakakkar 
If you love Pinterest like me, you can follow and pin Breakfast ideas from Board {Breakfast for Champions}
SO if like to share your recipes and ideas Please Do tag me on these platforms so that we can compile more and more ideas and get benefited from each other's food ideas.
The most important thing in this whole exercise is to eat breakfast every day. Also, I try to eat healthy breakfast every day, but few days just don't start the way we want it, so going back to those easy to pick and eat options is so easy.  But as I always say, a healthy and interesting breakfast is a habit that I would like to follow forever; still I am taking it forward one bite at a time.

Nutrition

Calories: 301kcal | Carbohydrates: 41g | Protein: 20g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 90mg | Potassium: 675mg | Fiber: 7g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 86mg | Calcium: 327mg | Iron: 8mg