Moong Dal Cheela Recipe

Spicy Moong Dal Cheela is a protein-rich, light, and flavour-packed Indian pancake made using soaked moong dal, fresh herbs, and aromatic Saptrishi spices. It is gluten-free, easy to digest, and perfect for breakfast, weight-loss meals, kids’ tiffins, or a light dinner

Step-by-Step Spicy Moong Dal Cheela Recipe

Step 1: Soak the Moong Dal

Wash moong dal thoroughly 2–3 times.
Soak it in fresh water for 3–4 hours until soft and swollen.

Why soaking is important:

• Makes dal easy to grind

• Improves digestion

• Gives soft, fluffy cheelas

• Helps spices blend well

Step 2: Blend the Batter

Drain soaked dal completely.

To a mixer jar, add:

• Soaked moong dal

• Green chillies

• Ginger

• Fresh coriander

• Saptrishi Haldi

• Saptrishi Lal Mirch

• Saptrishi Jeera

• Salt

Blend into a smooth, thick batter.
Add water gradually — batter should be pourable but not runny.

Correct batter texture:

• Slightly thick

• Smooth

• Should coat the ladle

Step 3: Optional Veggie Boost

For extra flavour and nutrition, mix in:

• Finely chopped onions

• Capsicum

• Carrots

• A pinch of Saptrishi Hing

This step is optional but enhances the cheela.

Step 4: Cook the Cheela

1. Heat a tawa on medium flame.

2. Grease lightly with oil or ghee.

3. Pour a ladleful of batter and spread like a thin dosa.

4. Drizzle oil around the edges.

5. Cook 2–3 minutes until golden spots appear.

6. Flip and cook the other side.

Signs your cheela is cooked perfectly:

• Crisp edges

• Light golden colour

• No raw smell

• Batter doesn’t stick to the tawa

Repeat with remaining batter.

Step 5: Serve Hot

Serve Spicy Moong Dal Cheelas with:

• Green chutney

• Mint yogurt dip

• Tomato chutney

• A dollop of butter (optional)

Goes perfectly with lemon pickle or kadhi too.

Why Use Saptrishi Spices in Moong Dal Cheela?

Saptrishi Haldi:
Gives natural colour + boosts immunity + improves digestion.

Saptrishi Lal Mirch:
Bright colour, balanced heat, and authentic flavour.

Saptrishi Jeera:
Adds earthy aroma and helps reduce bloating.

Saptrishi Hing:
Optional but excellent for digestion, especially with dal-based recipes.

Using these spices enhances the cheela’s flavour, aroma, and overall taste while keeping the recipe clean and natural.

Pro Tips for Perfect Cheelas

• Always cook on medium flame — high flame burns, low flame sticks.

• Batter should not be too runny; adjust consistency with water.

• Rest batter 10 minutes if possible — spices blend better.

• For soft cheelas → make them slightly thick.

• For crispy cheelas → spread batter thin like a dosa.

• Add chopped greens like spinach or methi for variation.

Variations

1. Paneer Stuffed Moong Dal Cheela
Add grated paneer + pepper inside.

2. Cheese Moong Dal Cheela
Kids love cheese-filled cheela rolls.

3. Vegetable Loaded Cheela
Add onion, carrot, capsicum, cabbage.

4. Masala Cheela
Increase Saptrishi Lal Mirch for heat + sprinkle chaat masala on top.

5. Protein Cheela
Add soaked chana dal (1 tablespoon) before grinding.

Serving Suggestions

Serve with:

• Green chutney

• Garlic chutney

• Curd

• Lemon pickle

• Coconut chutney

Ideal for:

• Breakfast

• Evening snacks

• Office lunch

• Kids’ tiffin

• Weight-loss meal

Storage & Meal Prep

• Batter stays fresh for 24 hours in fridge.

• Cheelas stay soft 4–5 hours in tiffin.

• Add a little water next day — dal thickens overnight.