Breakfast
Moong Dal Cheela
Savoury lentil pancakes off a hot tawa — breakfast in 20 minutes
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
Soaked moong dal blended to a quick batter with ginger and green chilli, spread thin on a hot tawa and crisped in mustard oil. A hearty breakfast that needs no fermentation and no planning — just an hour's soak. Serve with green chutney or a spoon of mango achaar.
Method
- 1
Drain the soaked dal and blend with ginger, green chilli, turmeric, cumin, salt and just enough water to make a pourable batter — like thin dosa batter.
- 2
Stir in the chopped onion and coriander.
- 3
Heat a tawa on medium, grease with a little mustard oil, and spread a ladle of batter in a thin circle.
- 4
Drizzle a few drops of oil around the edge and cook 2–3 minutes until the base is golden. Flip and cook one more minute.
- 5
Serve hot off the tawa with green chutney or a little mango achaar.
From our kitchen
- A splash of water blitzed in at the end makes the batter airier and the cheela softer.
- The first cheela is the pan's — it seasons the tawa for the rest.
From the pantry
