Hyderabadi Veggie Moong Dal Cheela Recipe

Indian cuisine · 160 calories

Hyderabadi Veggie Moong Dal Cheela recipe

About this recipe

Hyderabadi Veggie Moong Dal Cheela is a delightful and nutritious Indian breakfast dish that combines the earthy flavors of moong dal with a medley of aromatic spices and fresh vegetables. These savory crepes are light yet satisfying, offering a perfect balance of protein, fiber, and comforting spices to kickstart your day. This recipe is ideal for a medium spice level, catering to a family looking for a wholesome, balanced meal. The crisp texture of the cheela, paired with the vibrant flavors of coriander, green chilies, and cumin, makes it both delicious and healthy for a sedentary lifestyle aiming at body maintenance. Serve it with a dollop of yogurt or chutney for a truly heartwarming experience.

Ingredients

  • 1 kg Yellow Moong Dal
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 200 ml Mustard Oil
  • 50 g Asafoetida Powder
  • 100 g Coriander Leaves
  • 50G Green Chilies
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Rinse the yellow moong dal thoroughly and soak it in water for 3-4 hours, then drain the water completely.
  2. 2. Transfer the soaked dal to a blender and grind it into a smooth batter, adding a small amount of water as needed to achieve a pouring consistency.
  3. 3. Mix the batter with finely chopped onion, tomato, green chilies, coriander leaves, cumin seeds, turmeric powder, red chili powder, salt, and asafoetida.
  4. 4. Heat a non-stick pan or griddle on medium heat and lightly grease it with oil.
  5. 5. Pour a ladleful of the batter onto the center of the pan and spread it out gently in a circular motion to form a thin crepe.
  6. 6. Drizzle a few drops of oil around the edges and cook until the bottom side turns golden brown, about 2-3 minutes.
  7. 7. Flip the cheela carefully and cook the other side for another 1-2 minutes until both sides are crisp and cooked through.
  8. 8. Repeat the process with the remaining batter, greasing the pan as needed.
  9. 9. Serve the hot cheelas with yogurt or a chutney of your choice for a wholesome breakfast.