Healthy Moong Dal and Rice Cheela
Recipe Summary
- This recipe features a quick and healthy breakfast or snack made from soaked moong dal and rice, blended with green chilies and water. It's then mixed with various chopped vegetables and spices, cooked on a pan until golden brown, and served with ketchup or green chutney. Perfect for a nutritious meal or kids' lunchboxes.
All Ingredients - Main Ingredients
- Moong dal 1/2 cup
- Rice 1/2 cup
- Green Chilli 3
- Water (for grinding) 1/4 cup
- Carrot 1 Grated
- Onion 1 chopped
- Capsicum 2 tbsp chopped
- Sweet Corn (frozen) 2 tbsp
- Salt 1 tsp
- Coriander Powder 1 tsp
- Cumin Powder 1/2 tsp
- Turmeric Powder 1/4 tsp
- Garlic Paste 1/2 tsp
- Coriander leaves 2 tbsp chopped
- Baking Soda 1/2 tsp
- Water (for baking soda) 1 tbsp
All Ingredients - For Tempering and Cooking
- Oil 2 tsp
- Mustard seeds as needed
- Curry leaves as needed
Tools You'll Need
- Frying pan
- Pan
- Bowl
- Mixing bowl
- Spatula
- Knife
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Step-by-Step Instructions
Step 1: Wash and Soak Dal and Rice
In a bowl, add 1/2 cup moong dal and 1/2 cup rice. Wash them thoroughly with water, then drain. Add fresh water and soak the dal and rice overnight.
Step 2: Grind the Batter
After soaking overnight, transfer the soaked moong dal and rice into a mixer jar. Add 3 green chilies and 1/4 cup of water. Grind the mixture until it forms a light coarsely textured batter.
Step 3: Prepare the Batter with Vegetables and Spices
Transfer the ground batter into a large bowl. Add 1 grated carrot, 1 chopped onion, 2 tablespoons of chopped capsicum, and 2 tablespoons of frozen sweet corn. Season with 1 teaspoon of salt, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of garlic paste. Mix all ingredients well until combined.
Step 4: Add Coriander and Baking Soda
Add 2 tablespoons of chopped coriander leaves to the batter and mix well. Just before cooking, add 1/2 teaspoon of baking soda and 1 tablespoon of water over it. Mix gently to activate the baking soda and ensure it's evenly distributed.
Step 5: Cook the Cheela
Heat 1 teaspoon of oil in a non-stick pan. Spread the oil evenly. Sprinkle some mustard seeds and curry leaves. Pour 2 ladles of the prepared batter into the pan and spread it evenly to form a round cheela. Sprinkle more mustard seeds and curry leaves on top of the batter. Cover the pan with a lid and cook on low flame for .
Step 6: Flip and Cook Until Golden Brown
After , remove the lid and carefully flip the cheela. Add another 1 teaspoon of oil around the edges. Press gently with a spatula and cook until both sides are crisp and golden brown.
Step 7: Serve
Once cooked, remove the cheela from the pan and place it on a plate. Cut it into pieces using a pizza cutter or knife. Serve hot with tomato ketchup or green chutney.
Pro Tips
• Ensure moong dal and rice are soaked overnight for best results and easy grinding.
• Adjust the amount of green chilies according to your spice preference.
• Cook on low flame to ensure the cheela cooks through and becomes crisp without burning.
Recipe Variations
• Add other vegetables like spinach, peas, or grated zucchini for more nutrition.
• Serve with yogurt or a side of pickle for a complete meal.
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