Moong Dal Chilla/Cheela

Moong Dal Chilla/cheela Recipe

0 Rating

About Moong Dal Chilla/cheela Recipe:

A high protein breakfast of moong dal, masoor dal and urad dal chilla (crepe) flavoured with ginger onions and green chillies. All it takes is some soaked lentils, gramflour for crispiness and crunch, some green chilles and other spices. The recipe is simple and very light for your diet. Usually served with a freshly grinded chutney and other dipping sauces. 

... Read More
  • 10 Ingredients
Adjust Servings :

Ingredients for Moong Dal Chilla/cheela Recipe

  • 1/2 cup Yellow moong dal
  • 1/2 cup Masoor dal
  • 1/2 cup Whole white urad dal
  • 1 teaspoon Methi seeds
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1/2 cup chopped onions
  • As required Chopped coriander leaves as desired
  • 2 Nos Green chillies
  • 4g Fat(2.12%)
  • 49g Protein(25.33%)
  • 115g Carbs(59.21%)
  • 25g Fiber(12.62%)
  • Other(0.73%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Moong Dal Chilla/cheela Recipe


Soak ½ cup yellow moong dal, ½ cup masoor dal, ½ cup whole white urad dal in 3 ½ cup of water for 2 hours.

step 2


In a blender add ½ cup yellow moong dal, ½ cup masoor dal, ½ cup whole white urad dal that has been soaked. Add 1 inch ginger chopped. Add only a little water to blend to a smooth thick pouring consistency. Transfer to a mixing bowl.

step 3


Into the chilla batter add 1 tsp salt, 1 tsp cumin seeds, 1 tsp turmeric (haldi) powder, ½ cup chopped onions, chopped coriander leaves as desired, 2 green chillies chopped. Stir well to combine all the ingredients into the batter.

step 4


Heat a skillet and when hot, turn the heat to low. Spoon a ladle full of batter onto the skillet. With the back of the ladle spread the batter evenly in circular movement. Drizzle 1 tsp oil around the sides of the chilla as well as on the centre of the chilla.

step 5


Turn the heat to medium and allow the chilla to cook. When the surface of the chilla begins to look steamed and the raw colour changes, the chilla is beginning to cook.

step 6


With the ladle gently press down on the chilla to ensure that it cooks evenly. Release the edges of the chilla from the pan by inserting the spatula under the chilla, to ensure that it does not stick to the pan while frying.

step 7


When a few brown spots appear on the surface of the chilla, flip it over to allow it to cook on the other side. Gently press down to ensure it cooks evenly.

step 8


Once cooked flip it over again and fold it in half.

step 8


Once done flip it over. Serve chilla with spicy tomato chutney and jaggery.