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
- What is ‘Chilla’?
- The Chilla Batter
- The Chilla Filling
- My Tried and True Tips
- Watch Dal Chilla Video
- Serving Suggestion
- Moong Dal Cheela Recipe
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
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.
Nutrition
We follow a strict NO SPAM Policy
Moong Dal Cheela Recipe
Equipment
- Mixing Bowl
- 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 .
Video
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.
Nutrition
With a pot of this vegetable rice soup simmering on the stove, you will bring the comforting essence of Chinese home cooking to your table.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Rice Soup
- Vegetable Rice Soup Recipe
Soup is a cornerstone of Chinese cuisine. At the same time, rice is a symbol of prosperity and sustenance. When combined with vegetables, the result is a dish that’s easy to digest and packed with good nutrients.
Vegetable rice soup, in particular, reflects the resourcefulness of Chinese home cooks, who have long relied on simple, readily available ingredients to create nutritious meals. It’s a reminder that great food doesn’t need to be complicated.
The rice soup embodies comfort with its warm, hearty essence while delivering robust flavours and nourishment.
Why You Should Try This Soup
- contains no added sugar
- easy one-pot bowl meal
- under 150kcal filling soup
- plant-based, dairy and gluten-free
- budget-friendly meal for the family
- easy to customize with vegetables and protein of choice
Ingredients You’ll Need
- Rice : Traditionally, jasmine or long-grain rice is used for its fragrance and softness, though brown rice can be substituted for added fibre.
- Vegetables : Common choices include napa cabbage, carrots, spinach, bok choy, and shiitake mushrooms.
- Ginger and Garlic are the holy grail of Chinese cooking.
- Whole Spices: Star Anise, Bay Leaf, Cinnamon, Peppercorns
- Aromatics like celery, coriander stalks, red chilli, and green onion.
- Tamari Sauce : It lends umami depth to the soup.
- Sesame Oil introduces a nutty aroma that complements the other ingredients beautifully.
- Vegetable Stock is the base of the soup. Avoid using water.
- Optional Protein : While the soup is traditionally vegetarian, tofu, eggs, prawns, or shredded chicken can be added for a protein boost.
How To Make Rice Soup
Prepare Rice:
- Rinse the rice thoroughly under cold water until the water runs clear.
- This step removes excess starch, preventing the soup from becoming overly thick.
Saute Aromatics:
- Heat oil. Add all the aromatics (ginger, garlic, whole spices, celery, onion, coriander stalks). Saute for a minute without browning them.
Add Vegetables
- Stir in veggies (including the white part of bok choi), and mushrooms. Saute for a minute.
- Pour in the vegetable stock, soy sauce, and salt to taste. Stir to combine.
Stir in Rice
- Once the soup starts simmering, add rinsed rice. Gently stir to combine.
- Allow the rice soup to simmer over low heat for 10 minutes or until the vegetables are tender and the rice is cooked.
Finish with Greens . Stir in the bok choi leaves just before serving. The residual heat will wilt them perfectly.
Add tofu or shredded chicken to the pot and cook for 5 minutes, ensuring it’s heated through.
Ladle the soup into bowls and garnish with chopped green onions or fresh cilantro for the fresh flavour.
Tips for Customization
- Make It Creamy : Partially blend the soup using an immersion blender.
- Spice It Up : Add a dash of chilli oil or schezwan sauce for a spicy kick.
- Low-Carb Option : Substitute the rice with quinoa/shirataki rice for a lighter version.
More Vegetable Soup Recipes
- Mushroom Soup
- Cauliflower Soup
- Green Goddess Soup
- Broccoli Almond Soup
- Skinny Spinach Soup
- Creamy Zucchini Soup
- Lemon Coriander Soup
- Tomato Couscous Soup
Ingredients
- ▢ ⅓ Cup jasmine rice
- ▢ 1 tablespoon sesame oil
- ▢ ½ tablespoon minced garlic
- ▢ ½ tablespoon minced ginger
- ▢ 1 stalk celery stalk, finely chopped
- ▢ 1 red chilli, finely chopped
- ▢ 4 – 5 coriander stalks, finely chopped
- ▢ 2 green onion, finely chopped
- ▢ 1 head bok choy (whites and greens, chopped)
- ▢ 1 small size carrot, finely chopped
- ▢ 6 mushrooms, diced
- ▢ 4 cup vegetable stock ( get recipe )
- ▢ handful of green onion, chopped
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear.
- This step removes excess starch, preventing the soup from becoming overly thick.
- Heat oil. Add all the aromatics (ginger, garlic, whole spices, celery, onion, coriander stalks). Saute for a minute without browning them.
- Stir in veggies (including the white part of bok choi), and mushrooms. Saute for a minute.
- Pour in the vegetable stock, soy sauce, and salt to taste. Stir to combine.
- Once the soup starts simmering, add rinsed rice. Gently stir to combine.
- Allow the rice soup to simmer over low heat for 10 minutes or until the vegetables are tender and the rice is cooked.
- Stir in the bok choi leaves just before serving. The residual heat will wilt them perfectly. If using tofu or shredded chicken, add it to the pot and cook for 5 minutes, ensuring it’s heated through.
- Garnish soup with chopped green onions or fresh cilantro for the fresh flavour.
- Serve vegetable rice soup warm with a drizzle of chilli oil.
Recipe Notes:
- Store-bought, low-sodium stocks are fine for this soup recipe. Plain water will not give you that depth of flavour.
- Use either Light Soy Sauce or Tamari Sauce. If you have Chinese Cooking wine please add a splash of it for that authentic flavour.
- All white rice varieties like Jasmine, Basmati, or medium grain works. Avoid using starchy, short-grain rice like risotto or paella.
- Rice absorbs liquid like anything. Hence, it is best to keep it little soupy especially if you are planning to store the soup.
- Vegetables like choy sum, broccoli, zucchini, spinach, and green beans taste great in this soup.
Nutrition
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