Sunday, 27 September 2009

Moong ki Dal ka Cheela … On Bread

Chilla / Cheela are savoury crepes served for breakfast, or even as snacks. They are prepared either with Besan (gram flour) or with Moong (lentils).
Moong dal cheela is something my Mom used to make quite often for breakfast, and I developed a taste for them only recently. They are a great option for Sunday breakfasts.
I also experimented with the leftover batter by dipping pieces of bread and shallow frying them for evening snacks.


Dhuli Moong ki dal (De-husked split moong dal): 1 cup
Ginger: 1 inch piece
Green Chili, chopped: 1
Salt: To taste
Fresh Coriander, finely chopped

Method (For the Batter)

- Wash and soak the moong dal in warm water for around 2 hours.
- Grind the dal, green chili and ginger to a smooth paste. Add water if required.
- Add salt and chopped coriander
- Add water to make the batter of a thick pouring consistency (as you would do for dosas / pancakes). Mix well

For the Cheela / Chilla

- Heat a tawa / pan, and lightly grease it with oil
- Pour around 2 ladles of the batter and spread it in a circle, moving from the center to the outer edges in a circular format
- Pour a teaspoon of oil along the sides, and let it cook on medium heat. Lift the side slightly to check if the color has changed
- Flip and cook on the other side, adding oil on the sides
- Take care not to cook it on slow heat or else the cheela will become too crusty. Similarly if the heat is high, the cheela will change color too soon and it will remain uncooked inside
- Serve hot with your favourite chutney / ketchup

For the Moong Dal Bread Snack

- Cut bread slice in quarters
- Dip the bread in batter, coating the pieces evenly on both sides
- Heat a tawa / pan, and lightly grease it with oil
- Gently place the pieces on the hot pan, and pur drops of oil on the sides
- Cook on low heat, and flip when the colour changes to golden brown
- Add a few more drops of oil and cook the other side as well
- You may want to repeat the above two steps for a more crusty top
- Serve hot with your favourite chutney / ketchup

The Moong Dal Cheela goes to Susan’s My Legume Love Affair - 15th Helping, hosted this time by Sia of Monsoon Spice.

The Moong Dal Bread Snack goes to Sunday Snacks Event – Snacks with Bread hosted by Priya.


  1. Very nice and different recipe, will surely try it:)

  2. Many thanks for visiting my site. I thought I would drop by. Because being a hardcore Non-vegetarian, all veg foods are delicacies for me.And I always make it a point to go to Veg sites to learn some dishes.Veg dishes are more difficult to cook than non-veg. I love cheela and will try it out after making Pesaratu, a whole mung dal based dosa from Andhra.
    I guess I don't need to ferment the mix as we do for dosa.Will let you know how it comes up
    Happy Deepavali


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