Cheelas are similar in flavor, texture (thin and crepe-like), and presentation to dosas but don’t require fermenting.
Traditionally a chella is made with Besan (Gram flour or chick pea flour), but there are several variations can be made, Mung dal cheela is one of them. Making cheela with moong dal is a delicious way to include protein in your diet. Mung dal is considered one of the healthiest foods in the world and Indian cuisine uses it extensively.
Mung dal cheela is easy and quicker to prepare then dosa. It does not require fermentation. It is usually serve with Coriander chutney, pickles and Tomato chutney. For variations it could be prepared with the combination of vegetables.
Mung dal is a type of pulse that has a good nutritional balance with plenty of vitamins and minerals. I incorporate mung dal a lot in our family’s diet plan. Sometimes, i make Mung dal soup, rasam, salad, pakode and lots of other recipes. I will keep coming with more recipes related to moung dal.
This recipe is stuffed mung cheela, means insted of making plain crepes and i stuffed some chopped vegetables into it. This increased the nutritional value of the cheela and also, made it so filling. Also the type of mung dal I used was yellow split mung dal.
Here is the recipe of mung dal cheela.
Vegetable Mung Dal Cheela
A healthy and delicious lentil crepe recipe
Ingredients
- 1 cup Yellow Mung Dal
- 1 inch ginger
- 1 Green Chili
- Desi Ghee
- 1 cup chopped vegetables
- salt to taste
Instructions
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In a bowl add Moong Dal and wash, changing water several times until the water appears clear.
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Soak Moong Dal in 4 cups of water for 2 to 3 hours or until fully soaked.
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Once dal is soaked drain all the water out and wash few times. After washing drain all the water out.
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In a blender add soaked Dal , ginger and green chili and grind. In between open the blender and add ½ cup of water little at a time and grind it into a smooth batter.
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Transfer the batter in the bowl and add salt to it.
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Heat a cast iron flat griddle on medium heat, for 8 to 10 minutes.
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Meanwhile, in a bowl mix all the chopped vegetables and add salt and chat masala.
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Once the griddle is hot, drizzle some ghee over, with the spatula spread it around. Let the ghee heat for 2 minutes to season the griddle. Turn the heat down to medium.
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Now fill the cooking spoon with the batter and pour equal to ¼ cup of batter in the middle of griddle.
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Let the cheela cook for 2 minutes or until the upper surface looks cooked and no longer runny and seems like bottom of cheela start becoming lille brown.
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Once the edges start to brown then insert the spatula under the edges of the cheela to loosen.If cheela is sticky and you are not able to lift then drizzle some oil around the edges and through the pores of the cheela and let it cook little longer. First cheela is hard to turn around but as the griddle seasons it gets easier.
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Slowly insert the spatula under the cheela and gently turn it to other side and cook for 2 minutes and then flip it back and cook.
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Now add the vegetables in the middle and fold the cheela
