This Green Moong Dal Cheela is a delicious, protein-packed breakfast that’s filling, flavorful, and 100% gluten free. Using Daichi’s chilka-wala green moong dal, aromatic spices and pure ghee, every bite celebrates the quality of Daichi’s products while supporting rural women’s livelihoods.
Ingredients:
For the Cheela Batter:
- 1 cup Daichi chilka-wala green moong dal (washed and soaked for 2 hours)
- ½ inch ginger, peeled
- 2 green chilies
- Water, as needed for blending
Spices for Batter:
- Daichi red chilli powder
- Daichi garam masala
- Daichi coriander powder
- Daichi cumin (jeera) powder
- Salt, to taste
For the Filling:
- 1 cup assorted veggies (like peppers and mushrooms), diced
- 100 g paneer, grated
For Cooking:
- Daichi ghee
Method
- Prepare the Cheela Batter: Blend soaked green moong dal with ginger and green chilies, adding just enough water to make a smooth batter. Transfer the batter to a bowl and mix in Daichi red chilli powder, garam masala, coriander powder, cumin powder, and salt.
- Make the Filling: Sauté diced veggies (like peppers and mushrooms) with a pinch of salt and spices until tender. Set aside. Grate the paneer and keep it ready.
- Cook the Cheela (Dosa):
- Heat a dosa tawa (griddle) on medium heat. Once hot, pour a ladleful of batter into the centre and spread it out thin, like a dosa.
- Drizzle some Daichi Mango pickle on top if you like, and then spoon the veggie filling and grated paneer into the centre.
- Drizzle Daichi ghee around the edges and on top of the cheela, and let it cook until the edges start to lift on their own.
- Serve with Chutney or Daichi Mango Pickle: Pair your cheela with coconut-peanut chutney or Daichi’s mango pickle for a truly satisfying meal.
Tips:
- Soak Well: Soaking the dal for at least 2 hours makes it easier to blend and creates a smoother batter.
- Consistency is Key: Aim for a batter that’s thick but pourable. If it’s too runny, the cheela may stick to the pan.
- Even Spreading: Use the back of a ladle to spread the batter evenly and quickly on the hot pan, similar to spreading dosa batter.
- Use Non-Stick or Well-Seasoned Pan: Cheelas can stick if the pan isn’t hot enough or well-seasoned. A drizzle of Daichi ghee around the edges helps it crisp up without sticking.
- Filling Variations: Experiment with different veggies, adding options like spinach, corn, or carrots to customize the filling.
FAQs:
Yes! You can soak and blend the dal, then store the batter in the fridge for up to 2 days. Just stir before using.
Absolutely, this cheela is naturally gluten-free, as it’s made entirely from green moong dal and spices.
Ghee enhances the flavor and texture, but if needed, you can use Daichi’s cold-pressed groundnut oil or any other preferred cooking oil.
Cheela pairs beautifully with coconut or mint chutney and a tangy side like Daichi’s mango pickle.
The Podi adds extra flavor, but it’s optional. Feel free to add it for a more savory kick, or keep it simple with the base spices.
