Moong Dal Cheela or moong dal chilla is a delicious snack made with Split Green Gram. It is a Savory crepe filled with Ricotta Cheese. Moong dal cheela recipe is served in most North-Indian weddings.
![Close-up of a crispy moong dal chilla with a sprinkle of chopped coriander](https://lemoninginger.com/wp-content/uploads/2014/07/1810_Snacks_MoongDalCheela-002.jpg)
These crepes transport me to a North-Indian Wedding. It is almost a must snack in most weddings.
![Stack of moong dal chillas served on a plate garnished with grated paneer](https://lemoninginger.com/wp-content/uploads/2014/07/1810_Snacks_MoongDalCheela-005.jpg)
And among the entire wedding fare, these are far more nutritious than others. It is protein rich and tasty too.
![A moong dal chilla stuffed with diced vegetables and fresh herbs](https://lemoninginger.com/wp-content/uploads/2014/07/1810_Snacks_MoongDalCheela-001.jpg)
It is quite simple to make and requires only overnight soaking of the lentil, slightly sautéing or par-boiling peas and your are good to go. It is another one from my mother’s special recipes.
![Close-up of a plate with moong dal chilla, garnished with coriander leaves](https://lemoninginger.com/wp-content/uploads/2014/07/1810_Snacks_MoongDalCheela-003.jpg)
Moong dal cheela recipe or lentil pancakes are always a loved snack by me and post marriage, even V has started frequently requesting it.
Easy Recipe to Make Moong Dal Chilla (Lentil Pancakes)
Moong Dal Cheela
Ingredients
- 1 cup split green gram moong da
- 1 cup peas shelled & par-boiled
- 2 tomatoes
- 100 gram cottage cheese homemade paneer, grated
- 1 tsp ghee clarified butter
- a pinch asafetida hing
- ½ tsp cumin seeds jeera
- ½ tsp red chili powder
- 1 tsp coriander powder dhania powder
- ¼ tsp turmeric powder haldi
- to taste salt
Instructions
- Soak dal overnight.
- Strain it & grind it fine in a grinder. Use as little water as possible for grinding. Add a pinch of asafetida & salt.
- Now use hand mixer to incorporate air into the batter. Keep adding little water & mixing for 5-7 mins.
- Add enough water to bring the batter to a spreadable consistency.
- Allow it to stand for few minutes.
- In the meanwhile, heat ghee in a thick bottom pan and saute all the ingredients except paneer and batter.
- Add chopped paneer to the prepared filling.
- Heat a skillet or dosa pan or any flat bottom crepes pan.
- Spread 1/2 cup batter on the pan, drizzle little oil around the edges of crepe. Allow the crepe to cook from one side. Using a flat spatula, turn over the crepe and cook the other side.
- Spread 1 tbsp of filling in the centre of the crepe and overlap the two sides, enclosing the filling inside the crepe. Remove from skillet carefully.
- Serve hot with chutney.
Notes
![Moong dal chilla garnished with a sprinkle of cumin seeds and fresh coriander](https://lemoninginger.com/wp-content/uploads/2014/07/1810_Snacks_MoongDalCheela-004.jpg)
My family’s favourite. we prepare these exactly same way :-)
Thank you Nidhi. :)
Thanks for sharing this recipe, best for breakfast. I love cheela, definitely try this moong dal cheela.