Moong Dal Cheela Recipe: In the evening, one often feels like eating some light, tasty and filling snacks. In such a situation, it is not considered right to eat fried food every day. If you are also looking for a healthy snack that can be easily made at home, then Moong Dal Cheela can be a great option. Many people like gram flour cheela because its batter is prepared quickly, but if you want to use less ready-made market flour and prefer to include lentils in your diet instead, then moong dal cheela is best for you. It is easily digested compared to gram flour cheela, hence it is considered good for small children also. In such a situation, let us tell you today how to make moong dal cheela at home, which will be best for evening snacks.
What is moong dal cheela made from?
Moong dal cheela is made from a mixture of soaked and ground moong dal. Cumin, fresh ginger and green or dried red chilli are added to enhance the taste. Apart from this, vegetables like onion, carrot, tomato and green coriander can also be added to increase the nutrition. After this, the prepared batter is spread on a hot pan like a thin pancake and cooked from both the sides in ghee or oil. Moong dal cheela is a quick recipe. To make this, there is no need to do much preparation beforehand.
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How to make moong dal cheela at home
1. Take 1 cup moong dal in a big vessel and wash it thoroughly at least three times. Now add fresh water to it and soak it for 15 to 20 minutes. If you want, while the lentils are soaking, you can prepare coconut chutney, coriander chutney or garlic chutney to eat with it.
2. If you want to add oats, then add 1 cup of rolled oats or instant oats to the mixer while the dal is soaking. Now add 2 teaspoons cumin and 1 to 3 dry red chillies or 1 to 2 teaspoons red chilli flakes. Grind them all finely and take it out in a separate vessel.
3. Drain the water from the soaked moong dal and wash it once again. Now add soaked moong dal, ginger, turmeric, green chilli and water in the mixer. Grind all these and make a soft paste.
4. Now add ground oats powder and salt to it. If you are not adding oats, then keep the salt a little less. After this mix well. So that the solution becomes uniform. Add water as needed to make the batter thick but easily flowing. If the pulses have remained soaked for a long time, less water will be required.
5. Heat a pan on high flame. After the pan is heated, keep the flame as per requirement. The pan should not be too hot to emit smoke.
6. Now pour the batter in the center of the pan and spread it as thinly as possible by rotating it slowly. It cannot be made as thin as dosa, but do not keep it too thick either. Add about half a teaspoon of ghee or oil on the edges. When the cheela starts cooking, its edges will start leaving the pan on its own. Now turn it over and cook the other side by pressing lightly. Cook it well until golden to light brown marks appear on both sides and then take it out in a plate.
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