Friday, May 9, 2014

Moong Cheela

Moong Cheela

Moong Dal Cheela is easy to make,  very tasty  and as well as high in protein , Actually  Moong  Cheela guzzle very less oil  while preparing so those who are avoiding oily food should definitely try this. This usually makes in breakfast or in snacks.


2 cups Moong dal
1/2 cup rice
2 pinch Hing(Asafoetida)
1/2 tea spoon turmeric (haldi)

For Masala

2 big potato's
2 to 3 Green chilies  sliced
4 to 5  curry leaves
1/2 tea spoon turmeric
1/2 tea spoon mustard seeds
Salt — add to taste
1 table spoon oil 1/2 cup water


  • Wash and Soak Moong Dal and a rice in water for 3-4 hours.
  • Add little water in a dal, put them in a mixer to make a fine paste.
  • Put the dal paste in a big bowl then hing, turmeric and hing and salt to it. 
  • Beat the ingredients well.

Make a potato Masala

Peel potato's and cut into cubes, chopped green chilies.
Add oil in a hot pan , after oil is hot enough add mustard seeds, green chilies, curry leave and turmeric.
Now add cubed potato's , and salt.
Saute it for minute or 2 add water and cover it.
Cover and simmer the potatoes till the potatoes are cooked now stir it till water dries up.

Making Cheela

  • Heat a  pan(tawa) and pour little oil on the pan.
  • Fill the spoon with the Dal mixture, pour in the hot pan then thinly spread evenly as a round circle. 

  • Pour oil all around the Cheela and pour some on top.
  • You will be able to see from top that the lower layer of the Cheela has turned brown. 
  • With the help of a frying ladle turn the Cheela on the other side and fry. 

  • When Cheela is fried on the other side too then turn it again and spread a spoon full of potato masala on the upper layer of Cheela. 

  • Now fold the Cheela in a round manner like a Dosa.

  • Moong cheela is ready to serve.
  • Serve hot Moong cheela with green tomato chutuny.


Mixing little rice makes cheela crispy. If  you don't want to use rice can avoid.


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