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Friday, 26 May 2017

Moong Dal Cheela (Split Green Gram Pancakes / Crepes)



          Today let me share some delicious and nutritious Cheelas / Pancakes made out of moong dal (split green gram). They are a North Indian speciality and are usually served with chutney, pickle and a paneer stuffing which is optional. But it also goes well with any side dish.

          These cheelas are healthy, low in fat and good for diabetics. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. So please check for an easy step by step method with pictures to prepare them.











  • 1 cup moong dal (split green gram)
  • 1" ginger
  • 2 green chilies
  • handful of coriander leaves, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/4 tsp. asafoetida
  • 1 tsp. cumin seeds
  • 1 tbsp. lime juice
  • 1/2 tsp. red chili flakes
  • oil to shallow fry








          Soak the moong dal in sufficient water overnight. Grind along with ginger, green chilies and some water till smooth.

          Add all the rest of the ingredients (except oil) and mix well. Adjust water accordingly. The batter should be of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and drizzle some oil. Sprinkle some water and after it sizzles off, wipe dry with a kitchen towel.

          Now pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any with any side dish, chutney or pickles. 







                Soak the moong dal in sufficient water overnight. Grind along with ginger, green 
                chilies and some water till smooth.



                               The ground batter.....






                 Add all the rest of the ingredients (except oil) and mix well. Adjust water
                 accordingly. Keep aside for 15-20 minutes.









                Heat a non-stick tawa and pour a ladleful of the batter and spread into a circle 
                with the back of the ladle. Drizzle some oil around and over the cheela.



                                Relish with any with any side dish, chutney or pickles. 











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