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Home » Recipe Index » High Protein Dosa Recipes » Moong Dal Chilla- How to make Moong Dal Cheela?

Moong Dal Chilla- How to make Moong Dal Cheela?

June 28, 2021 By anusha 15 Comments

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Step by step instructions and photos to make Moong Dal Chilla, an Indian breakfast recipe featuring Moong dal. Also called as Cheela, Pudla, Poli or Puda, these thin savory crepes are popular in Gujarat and Rajasthan regions.

They taste delicious on their own or when filled with a soft crumbled paneer filling. These naturally gluten free Desi style crepes are healthy, nutritious and protein-packed, making them just perfect for brunch, high tea, a light snack with Chai or even as a lunch box recipe.

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Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie

I tasted these cheelas for the first time in a small hole-in-the-wall eatery in Gujarat. Paneer stuffed moong dal ke cheela made in ghee and served with a spicy green chutney was our dinner on one too many nights during those golden days. Eventually, I made friends with the cook there and he was sweet enough to share his recipe for moong dal cheela. 

And that is what I have in this post, with my own tweaks added here and there.

Navigate through the contents of this post using the table of contents below. If you are in a pinch and want to get to the recipe directly, use the jump to recipe button at the top of this post.

Jump to:
  • Ingredients
  • Variations
  • Recipe Notes
  • Shelf life and storage
  • Method- Step By Step Photos
  • Explore more Indian breakfast recipes
  • Moong Dal Chilla
  • Explore lentils

Here is a small video. You can find more video recipes on our Youtube channel.

Ingredients

What is the best thing about these cheelas? It uses basic pantry staples. 

Moong Dal– Yellow split moong dal is the key ingredient. 

Ground spices– This is a kid-friendly recipe. So, I have not used any green chilis. Instead, we will be adding red chili powder and ground turmeric for the heat and color.

Aromatics and whole spices– Garlic, ginger and cumin are all used here. All these three ingredients help in easy digestion. 

The Paneer filling has crumbled paneer, roasted cumin powder and finely chopped coriander leaves among other things.

Variations

Whole green moong cheela

Make these chillas with whole green moong instead of yellow moong for a healthier version of the same recipe. When you use whole green moong, make sure to soak them for 4 hours after washing. 

Better yet, you can also make sprouted moong dal chilla using moong bean sprouts.

Add other grains or lentils or millet

Add 1 cup steel cut oats along with the yellow moong dal while soaking to make oats moong dal cheelas. Adjust the spices and aromatics as necessary. You can also add Dalia or Millet Rava to the dal while you soak. 

Moong Dal Chilla with vegetables or cheese

Looking for a vegan moong dal ka chilla? Simply, swap the paneer filling with grated veggies. Carrots, cabbage and beets all make a very crunchy filling. 

If you are packing these in the lunchbox or making them as a quick snack, you can add some shredded cheese along with the veggies in the filling. Season the filling with some chaat masala, Peri-peri seasoning or even taco seasoning for a fusion version.

You can also add some finely chopped spinach ( Palak) or your choice of greens in the batter, mix well and make Palak moong dal chilla. Fresh moringa leaves or fenugreek leaves or even dill leaves are other options.

Recipe Notes

 1.If you forgot to soak moong dal in advance, wash and drain the dal well. Place the washed dal along with 4 cups hot water in an air tight container or a hot pack on in the Instant pot. If you are using the Instant pot for this purpose, do not switch it on. Place the dal and hot water in the inner steel insert. Keep the pot in the IP, close with the lid and let it sit..Close it and let it sit for 1 hour. And your soaked dal is ready.

2.You can make this chilla without adding garlic and onions too. These Sattvic chillas can be eaten on fasting days too.

3. Prepare the filling just before you are ready to make the cheelas. Chopped onions tend to release water. This will make the filling soggy. 

Shelf life and storage

Store ground batter in an air-tight container in the fridge for upto 2 days. You can also freeze the ground batter in small portions in freezer-safe silicon bags. Frozen dal cheela batter keeps well for upto 1 month. Before using, leave it in the fridge for 4 hours or  2 hours at room temperature to thaw.

Method- Step By Step Photos

Soaking the dal

To begin with, place the yellow moong dal in a colander. Wash this well under running water. Transfer the washed dal to a mixing bowl. Add 4 cups water and let it soak for 3 hours. 

Grinding Dal Chilla Batter

When the dal has soaked, drain it in a colander. To a blender jar, add 1 teaspoon each red chilli powder and turmeric powder, salt, ginger and cumin seeds. Now, add the drained dal and 1/2 cup water. Grind soaked moong dal along with the other things to a smooth paste. 

Add 1/4 cup water more if you find the batter too thick. The batter should be similar to dosa batter in consistency.

Paneer filling

In a mixing bowl, combine the crumbled paneer, 1/2 cup finely chopped onions, 3 tbsp finely chopped coriander leaves, 1 tsp each roasted cumin powder and red chili powder. Mix well and set aside.

Cooking

Add the finely chopped coriander leaves to the batter and mix well. Heat a cast iron griddle or an Iron Dosa pan. Pour a ladle of the batter and spread it into a thin circle, like how you would, Dosa.

Cook this on low medium flame for 40 seconds to 1 minute or until you see no raw batter on the top. Drizzle oil around the edges and cook for 20 secs. Now, flip and cook the other side for 30 secs on medium flame. Flip over. You will see some golden brown spots on the cheela. Time taken to cook one cheela is approximately 2 mins on medium flame.

Now, place 1.5 tbsp of the paneer filling in the middle. Fold over and serve hot with chutney or tomato ketchup.

Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie

Explore more Indian breakfast recipes

If you are like me( read always stumped about ideas for a nice Indian breakfast recipe), then check out these recipes.

  • Indian style bread upma served in a black bowl with a lemon wedge
    Bread Upma Recipe
  • South Indian Ven Pongal served on a banana leaf
    Ven Pongal (Khara Pongal)
  • Healthy Ragi Rotti - a filling, gluten free flatbread packed with veggies
    Ragi Roti | Finger Millet Rotti
  • some homemade granola in a jar
    Maple Cinnamon Granola (Air fryer & Oven)

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Moong Dal Chilla recipe? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this soup.

Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie

Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie
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Moong Dal Chilla

Thin, savoury crepes made with moong lentils, these Moong Dal cheelas are healthy, protein-packed and gluten-free.
Prep Time10 minutes mins
Cook Time2 minutes mins
Soaking Time3 hours hrs
Course: Breakfast, Breakfast/ Brunch, Main Course, Mains
Cuisine: Indian, North Indian
Servings: 10 cheelas

Equipment

  • Griddle
  • Blender
  • Mixing bowls

Ingredients

For the batter

  • 1 cup yellow split moong dal
  • 5 cups water
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 1/2 inch knob of ginger
  • 3/4 cup water
  • 1.5 tsp Salt or to taste
  • 2 tbsp finely chopped coriander

Paneer filling

  • 1 cup crumbled paneer
  • 1/2 cup finely chopped onions
  • 3 tbsp finely chopped coriander leaves
  • 1 tsp red chili powder
  • 1 tsp roasted cumin powder
  • 1 tsp Salt or to taste

For cooking the cheelas

  • 1 tsp oil for each cheela

Instructions

Soaking the dal

  • To begin with, place the yellow moong dal in a colander.
  • Wash this well under running water.
  • Transfer the washed dal to a mixing bowl.
  • Add 5 cups water and let it soak for 3 hours.

Grinding Dal Chilla Batter

  • When the dal has soaked, drain it in a colander.
  • To a blender jar, add the red chilli powder, turmeric powder, salt, ginger and cumin seeds.
  • Now, add the drained dal and ½ cup water.

Grind to a smooth paste.

  • Add ¼ cup water more if you find the batter too thick.
  • The batter should be similar to dosa batter in consistency.

Paneer filling

  • In a mixing bowl, combine the crumbled paneer, onions, chopped coriander leaves, roasted cumin powder and red chili powder.
  • Mix well and set aside.
  • Cooking
  • Add the finely chopped coriander leaves to the batter and mix well.
  • Heat a cast iron griddle or an Iron Dosa pan.
  • Pour a ladle of the batter and spread it into a thin circle, like how you would, a Dosa.
  • Cook this on low medium flame for 40 seconds to 1 minute or until you see no raw batter on the top.
  • Drizzle oil around the edges and cook for 20 secs.
  • Now, flip and cook the other side for 30 secs on medium flame.
  • Flip over.
  • You will see some golden brown spots on the cheela.
  • Now, place 1.5 tbsp of the paneer filling in the middle. Fold over and serve hot with chutney or tomato ketchup.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Do you love lentils? Then check out these lentil based recipes for your plant-protein fix.

Explore lentils

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    Moroccan Red Lentil Soup | Instant Pot Moroccan Lentil Soup
  • Instant pot whole masoor dal served in a black bowl with steamed rice and salad
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  • keerai kootu served in a white and blue bowl placed over a wooden chopping board. Moong lentils and spinach leaves by the side.
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  • Rajasthani panchmel dal
    Rajasthani Panchmel Dal Recipe

Filed Under: Back To School Recipes, Breakfast And Dinner Recipes, Dosa Recipes, High Protein Dosa Recipes, No fermentation dosa recipes

Reader Interactions

Comments

  1. Vatsala. says

    November 3, 2011 at 5:24 pm

    This is all time fav in my house.<br /><a href="http://showandtell-vatsala.blogspot.com/2011/11/potluck-party-9.html&quot; rel="nofollow">Invitation for a potluck</a>

    Reply
  2. Priya Sreeram says

    November 3, 2011 at 9:25 am

    we call this pesarattu-,y fav;looks yum

    Reply
  3. Deeksha says

    November 3, 2011 at 7:16 am

    healthy n tasty cheela.

    Reply
  4. Harini says

    November 3, 2011 at 4:14 am

    lovely!

    Reply
  5. Rajani says

    November 3, 2011 at 2:41 am

    Hunger inducing cheela :))!

    Reply
  6. Sumee says

    November 2, 2011 at 3:49 pm

    Yummy Cheelas.. They call it pesarattu down south I think., esp when they use green mung.

    Reply
  7. Radhika says

    November 2, 2011 at 2:34 pm

    Wonderful step wise clicks Anu. Love the first click very much.

    Reply
  8. vaishali sabnani says

    November 2, 2011 at 1:49 pm

    oh these r awsum Anusha..even I make these n just add a bit of grated paneer to make it more filling:)first time at u r space…good to know u r from Gujrat…so am I!!

    Reply
  9. Kavi... says

    November 2, 2011 at 1:45 pm

    hey! link it to my event too, if you can! :D<br />-<br />Kavi | <a href="http://www.myedibles.blogspot.com&quot; rel="nofollow">Edible Entertainment</a><br /><a href="http://myedibles.blogspot.com/2011/10/announcing-healthy-cooking-challenge.html&quot; rel="nofollow">Ongoing event: Healthy Lunch Challenge</a>

    Reply
  10. veena krishnakumar says

    November 2, 2011 at 12:03 pm

    Looks great and yummy!!!!

    Reply
  11. pinksrecipediary says

    November 2, 2011 at 10:57 am

    hey anusha, lovely step by step post……..and love these cheelas, even i make them very regularly. Love keep up and all the best.

    Reply
  12. simply.food says

    November 2, 2011 at 10:11 am

    wow these look delicious.

    Reply
  13. Priya says

    November 2, 2011 at 10:03 am

    Nutritious cheelas, full of proteins..

    Reply
  14. Hyma says

    November 2, 2011 at 6:09 am

    thanks dear for reminding me its wednesday already:-) These are very famous in Andhra and are called &quot;pesarat&quot; by people in AP. Yours have turned out brilliant…perfect try!

    Reply
  15. Kalyani says

    November 2, 2011 at 5:24 am

    yummy post Anusha ! first time here, and glad to follow you :-)<br /><br /><br />Kalyani <br /><a href="http://itsnotmadrasi.blogspot.com/2011/09/100-day-global-food-festival-and-also.html&quot; rel="nofollow">Join me in GFF – a 100-day Global Food Festival here</a><br /><a href="http://itsnotmadrasi.blogspot.com/2011/10/new-event-announcement-flavours-of.html&quot; rel="nofollow">New event all this

    Reply

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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