Here is a tried and tested moong dal cheela recipe. It is an easy, tasty, and healthy Indian breakfast. Be sure to watch the video!
Estimated reading time: 4 minutes
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What is ‘Chilla’?
Cheela or chilla is an Indian-style savoury crepe filled with tasty gluten-free, vegetarian potato or paneer stuffing. There are hundreds of cheela recipes available on the internet. There is besan chilla or oats chilla, the possibilities are endless once you get the basics right.
Moong Dal Cheela is a vegetarian Indian breakfast recipe. You can call it dal dosa as well. It is one of our family’s favourite Indian breakfasts.
Why You’ll Love Dal Chilla
- wholesome and fulfilling
- plant-based batter
- customizable filling
- meal-prep friendly
- gluten and nut free
- zero added sugar
- easy to digest
- kid-friendly
The Chilla Batter
The batter of moong dal chilla is made with yellow moong dal. No flour or eggs are added to the batter.
Moong Dal is soaked for 4 – 5 hours, then ground with green chilli and ginger to a smooth paste of spoon-dropping consistency. Later, the dal batter is seasoned with spices to deal with the bland taste.
The Chilla Filling
In this chilla recipe video, I use a spicy, easy mashed potato filling to stuff inside the chilla. This potato filling is versatile and meal-friendly. You can use it for sandwiches, aloo paratha, bread rolls, chilli bajji, or to make cheese aloo bonda.
Here are a few more stuffing ideas for the dal cheela:
- Paneer: Make simple paneer bhurji (scramble) and stuff it inside the chilla.
- Vegan: Use tofu bhurji (scramble) or my potato filling.
- Egg Lovers: Whisk the egg and layer it inside the chilla. Cook, and smear it with a sauce of your choice.
- Cheese: Grated parmesan or feta is also an excellent idea for chilla stuffing.
My Tried and True Tips
- Dal Batter: Soak moong dal for at least 3 – 4 hours. I prefer soaking it overnight. Do not add too much water while grinding the dal. The best way to achieve that consistency is to stir and scrap dal while grinding. With the leftover dal, you can make my favourite moong dal chaat.
- Batter Consistency: The batter should have a smooth, spoon-dropping consistency. After adding spices, salt and water, whisk the batter for 5 – 6 minutes to make it light and airy. This step always helps in getting the perfect consistency of the batter.
- Pan: Use a thick heavy-bottomed dosa pan or good-quality cast iron or non-stick pan for making the chilla. A lightweight pan might not yield a crisp textured cheela.
- Ensure the pan is piping hot before spreading the moong dal cheela batter. Finally, avoid adding too much oil to the pan. Instead drizzle oil, on the sides and top of moong dal cheela.
- Do not flip the chilla again and again while cooking. Let it get crisp and perfectly cooked from one side; flip and cook from another side.
Watch Dal Chilla Video
Serving Suggestion
I like dal chilla with mint chutney or roasted tomato chutney. For a South Indian-style breakfast, you can serve dal chilla with sambar and coconut chutney.
A dal cheela is best enjoyed fresh, crisp, and piping hot. Therefore, I do not recommend making it in advance and storing it.
However, you can keep the batter and potato filling separately for 2 – 3 days in the refrigerator.
More Indian Breakfast Recipes
- Rava Upma
- Millet Pongal
- Maddur Vada
- Methi Paratha
- Matar Paratha
- Vermicelli Upma
- Cheese Chutney Sandwich
follow us on Youtube and Instagram for video recipes.
Moong Dal Cheela Recipe
- Blender
- Tawa/Griddle
Ingredients
Ingredients For Batter:
- 1 Cup Yellow Moong Dal
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 green chilli chopped
- 1 inch ginger, peeled
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- a pinch of asafoetida (hing)
- ½ Cup water
Ingredients For Potato Stuffing:
- 4 potato potato, boiled and peeled
- 2 tablespoon cooking oil
- 1 teaspoon mustard seeds (rai)
- 5 – 6 curry leaves
- 1 tablespoon grated ginger
- 1 Cup fine chopped onion
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Chaat Masala
- 1 teaspoon cumin powder (jeera powder)
- 1 tablespoon chopped coriander
Instructions
How To Prepare Cheela Batter:
- Wash and soak the moong dal along with fenugreek seeds in water for 3 – 4 hours.
- Drain water from the soaked dal. Grind it to a smooth paste along with green chili, and ginger. The batter should be smooth dosa batter like consistency.
- Transfer the batter to a mixing bowl. Add spices, salt and whisk for next 5 – 10 minutes using a hand mixer or wire whisk. Set aside till required.
How To Prepare Cheela Stuffing:
- Heat oil in a frying pan or kadhai.
- Add mustard seeds, curry leaves, and grated ginger. Fry for 1 – 2 seconds or till seeds start spluttering.
- Add chopped onion and fry the onion for 1 – 2 minute.
- Next, add the boiled potatoes and mash them nicely to avoid any lumps.
- Add salt, spices, coriander and mix nicely. Turn off the heat. Transfer potato stuffing to a bowl.
How To Make Cheela:
- Heat a heavy bottom non-stick pan. Once pan is hot enough sprinkle water to cool it down (watch video) and grease it with a teaspoon of oil/ghee.
- Pour a ladle full of batter in the centre of the pan. Using the back of the ladle, spread the batter in circular motion into a thin round.
- Drizzle a teaspoon of oil on the sides of the cheela and cook on medium heat till the underside is done. Once the edges start to brown then insert the spatula under the edges of the cheela to loosen. Carefully flip over, and cook for a minute or so from the other side.
- Once again flip the cheela, spread ¼ Cup of of potato stuffing on one side of the cheela.
- Cover the stuffing with the other half of the cheela. Transfer to a plate.
- Serve Moong Dal Cheela with green chutney.
Recipe Notes:
- You will need a heavy-duty blender to grind moong dal. A basic smoothie blender will not do the task properly.
- Adjust the amount of spices in batter and potato filling according to your taste preference.
- If the pan is not hot enough, the dosa batter will not spread evenly and will end up sticking to the pan.
Maria John says
These are very inviting and colorful, Hina..have never tried this way..
Sangeeta Reghu says
Looks yum .. I will try this one for sure and tell you how it was !!
Seeta says
I always loved moong dal chillas but pairing them with cheese.. wow now thats an idea! will give it a try 🙂
FunFoodand Frolic says
I stay at Whitefield, Bangalore…I have enough of tasters around me at home but you are most welcome anytime
Mukta Tikekar says
Now I’m hungry…your cheelas look yummy…pic of feta cheese and sundried tomatoes’ filling is really wow 🙂
Swati says
moong daal cheela are a hit in my home too…and this combination looks quite yummy to try…
Indrani says
Where do you stay? I was wondering if you need a food taster to rate the items. 😉
Just suggesting. 😛
Roadtotaste says
Looks yummy .. I will try this one for sure!
Jayalakshmi says
Looking v colourful and tasty.
Hina Gujral says
thank you so much!
Shamla says
Thanks so much my family enjoyed the Moong dholl chelas. Too delicious.
Hina Gujral says
Thank you for such great feedback. Please do try other recipes as well.
Mamta says
Thank u, like ur site, yummy innovative recipes … Step by step explained with tips also…