Tangy South Indian Veggie Cheela Recipe

About this recipe

Tangy South Indian Veggie Cheela is a savory and wholesome dish perfect for breakfast, combining the goodness of lentils, fresh vegetables, and aromatic spices. This dish is a healthier twist on traditional South Indian flavors, crafted to suit a medium spice level and ideal for weight-conscious eaters. The cheelas are made from protein-rich lentil batter, spiced with curry leaves, green chilies, and a hint of tangy tamarind, and are paired with a fresh coconut chutney. Perfect for families, it’s filling, nutritious, and satisfying while maintaining a balanced calorie count.

Ingredients

• 500 g Tomato - Hybrid
• 100 g Curry Leaves
• 50 g Asafoetida Powder
• 100 g Tamarind Paste
• - Grated Coconut
• medium Chilli Green Long
• 200 ml Sesame Oil
• 1 kg Yellow Moong Dal
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse and soak the yellow moong dal for 3-4 hours, then drain and grind into a smooth batter using a blender. Add a small amount of tamarind pulp, turmeric powder, and salt to the batter and mix well.
2. 2. Heat a non-stick pan and lightly grease it with sesame oil. Pour a ladle of batter onto the pan and spread it evenly into a thin pancake. Sprinkle chopped tomato, green chili, curry leaves, and coriander leaves on top.
3. 3. Cook the cheela on medium heat for 2-3 minutes until golden brown on one side, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
4. 4. For the chutney, blend grated coconut, green chili, salt, and a splash of water into a smooth paste. Heat sesame oil in a small pan, add mustard seeds, and let them splutter. Pour the tempered mustard seeds over the chutney.
5. 5. Serve the cheelas hot with the freshly prepared coconut chutney.