RECIPES Moong Dal Cheela
Moong Dal Cheela
Savoury, protein-rich pancakes made with Lioncroft Moong Dal. Light, healthy and perfect for breakfast or snacks.
Ingredients
- 1 cup Lioncroft Moong Dal, soaked for 4 hours
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- 1 tsp Lioncroft Ground Cumin
- ½ tsp Lioncroft Turmeric Powder
- Salt to taste
- Fresh coriander, chopped
- Water as needed for batter consistency
- Lioncroft Sunflower Oil for cooking
| 1.Drain the soaked moong dal and grind to a smooth batter with minimal water (should be like pancake batter). |
| 2.Transfer to a bowl and add onion, green chilli, cumin, turmeric, salt and coriander. |
| 3.Mix well. Add a little water if the batter is too thick. |
| 4.Heat a non-stick pan and brush with oil. |
| 5.Pour a ladleful of batter and spread into a thin circle. |
| 6.Cook on medium heat for 2–3 minutes until golden, then flip and cook the other side. |
| 7.Repeat with remaining batter. |
🍽️ Serving Suggestion
Serve hot with mint chutney, pickle or yogurt.
