Nut-Free Moong Dal Cheela

Whip up a wholesome and allergen-friendly breakfast or snack with this Nut-Free Moong Dal Cheela recipe! Made with protein-packed split yellow moong dal and a tantalizing blend of ginger, green chili, and aromatic spices like cumin and asafoetida, these savory Indian pancakes are both healthy and delicious. The addition of fresh red onions and coriander leaves lends a burst of flavor and texture to every bite. Easy to make and completely nut-free, this recipe requires simple pantry staples and just a few steps to create a crispy, golden cheela perfect for pairing with chutney or yogurt. Whether you’re looking for a nutritious gluten-free option or a quick vegetative delight, these cheelas are sure to be a hit at any table!

Nutriscore Rating: 77/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1 cup split yellow moong dal
• 1 cup water
• 1 inch ginger
• 1 medium green chili
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon asafoetida (hing)
• 0.25 teaspoon turmeric powder
• 1 teaspoon salt
• 0.5 cup red onion
• 2 tablespoons coriander leaves
• 2 tablespoons oil

Directions

Step 1

Rinse the split yellow moong dal under running water until the water runs clear.

Step 2

Soak the dal in 1 cup of water for 1 to 2 hours until it is soft.

Step 3

Drain the excess water from the soaked dal, but reserve it for later use.

Step 4

In a blender, add the soaked dal, ginger, green chili, cumin seeds, asafoetida, turmeric powder, and salt. Blend until you get a smooth consistency, using reserved water if needed to adjust the batter's thickness. The batter should be similar to pancake batter - neither too thick nor too runny.

Step 5

Transfer the batter to a mixing bowl.

Step 6

Finely chop the red onion and coriander leaves, and mix them into the batter.

Step 7

Heat a non-stick pan or a griddle over medium heat and lightly grease it with some oil.

Step 8

Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin cheela.

Step 9

Drizzle a little oil around the edges and cook for 3-4 minutes on one side, until it turns golden brown.

Step 10

Flip the cheela and cook the other side for another 2-3 minutes.

Step 11

Remove the cooked cheela from the pan and repeat with the remaining batter.

Step 12

Serve the hot moong dal cheela with chutney or yogurt for a complete meal.

Nutrition Facts

Serving size	591.5 grams (591.5g)

Amount per serving	% Daily Value*
Calories	1001

Total Fat 31.10g	40%
Saturated Fat 2.50g	13%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2412mg	105%
Total Carbohydrate 132.60g	48%
Dietary Fiber 19.10g	68%
Total Sugars 4.50g
Protein 51.00g	102%

Vitamin D 0IU	0%
Calcium 254mg	20%
Iron 16mg	87%
Potassium 2794mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 20.1%

Carbs: 52.3%