Moong Dal Cheela
Thin, crisp pancakes of soaked yellow moong dal, high in protein and naturally gluten-free. Jain-friendly as written.
By Maa Di Rasoi ·
Moong Dal Cheela
Ingredients
- 1 cupyellow moong dal, soaked 3 hours
- 1green chilli
- ½ tspcumin seeds
- 1 pinchhing
- 2 tbspcoriander leaves
- ½capsicum, finely chopped
- 2 tbspoil
- —Salt, to taste
Quantities scale from the tested 3-serving batch. Cooking times may change for large batches.
Method
Tap a step to mark it done.
Drain the dal and grind with chilli and about 1/4 cup water to a smooth, pourable batter.
Stir in cumin, hing, salt, coriander and capsicum.
Heat a non-stick tawa and grease lightly. Pour a ladle of batter and spread into a thin circle.
Drizzle oil around the edges. Cook 2 minutes until golden, flip, and cook 1 minute more.
Serve hot with green chutney.
Notes & substitutions
- Not strictly Jain? Add grated ginger and finely chopped onion to the batter.
Questions
Can I make the batter ahead?
Yes, up to 24 hours in the fridge. Stir and add a little water before cooking.
Diet & allergens
- Check hing: most compounded hing contains wheat flour
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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