Moong Dal Chilla | Cheela (Savory Yellow & Green Moong Dal Crepes)
Moong Dal Chilla is a nutritious, healthy and flourless savory crepes from North of India generally enjoyed as breakfast or snacks.
Ingredients
- ½ Cup Split Moong Dal (Dry - once soaked it will be around 1 Cup.
- ¼ inch piece of Ginger
- 2-3 Green Chilli (as per taste)
- 1 teaspoon Cumin Seeds
- ¼ teaspoon of Asafoetida
- Water as required
- Salt
- Oil for shallow frying
Instructions
- Clean and Rinse the Moong Dal.
- Soak it for 3-4 hours or overnight.
- Once soaked, give a quick rinse and drain all the water.
- In a blender, add the dal, ginger, green chilies, cumin seeds, asafoetida, and salt.
- Grind it to a smooth batter using just enough water.
- The batter should not be thin or too thick, but semi-thick.
- Once hot, drizzle or brush some oil using a clean tissue or a pastry brush.
- Pour around a ladle full or around 3 tablespoons of batter on a pan.
- Spread it like dosa by making circles outwards with the help of the back of the ladle.
- Let this cook on medium and drizzle some oil along the edges.
- Once it starts getting cooked from the edges, it will start leaving the sides.
- Flip and cook on the other side for 1-2 minutes.
- Similarly, prepare the rest of the chillas.
- Serve this for breakfast with Chutney of your choice.
Notes
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- One can use Yellow Moong Dal or Green Moong Dal or a mix of Both.
- Cook Time is approximate for 8-10 chillas
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
