Moong Daal Cheela (Moong Lentil Crepe)
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Moong Daal Cheela (Moong Lentil Crepe)

A delicious breakfast rich in protein and fiber


Cook Time30 minutes
Servings15 Cheela

Ingredients

  • 2 cups Moong Daal, split, un-skinned (Moong/Mung Lentil)
  • 1 teaspoon Salt
  • 2 teaspoons Dhaniya Powder (Coriander)
  • 1 pinch Heeng (Asafetida)
  • 1/2 cup (optional) Chopped Spinach

Steps

1

Clean and soak the daal overnight.

Step 1
2

Gently stir the soaked daal with your fingers to remove the loose skin.

Step 2
3

Tilt the pot and slowly drain the skins. It is normal for some skin to be left on the daal.

Use your hand or a strainer to catch any daal that floats away with the skins.

Step 3
4

Once drained, the daal should look mostly off-white, with some skins still left in between.

Step 4
5

Grind the daal in a blender to make batter.

If it is too hard to blend, add a little water at a time to make the mixture thinner.

Step 5
6

Add any green leafy vegetable, such as spinach, cilantro, or mint, to the batter.

Step 6
7

Add salt, heeng, and dhaniya powder and mix well.

Step 7
8

Heat a pan on medium heat and spread ghee or oil.

Add a spoonful of daal batter and spread it evenly using a large spoon or spatula.

Step 8
9

Add ghee around the edges to keep it from sticking.

Step 9
10

Use a spatula or flipper to carefully flip the cheela.

Step 10
11

Cook well on both sides, until light golden brown.

Step 11
12

Serve hot with mint-cilantro chutney, tamrind-mango chutney, yogurt, or ketchup.

Store unused batter in the fridge for up to 1 day.

Step 12

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