Dalia and Masoor/Moong Dal Cheela
Boost your breakfast with Dalia Moong Dal Cheela – a nutritious, high-fiber, and protein-rich twist on the classic cheela. Perfect for nutritious filling breakfast!
Servings 3 people
Ingredients
For Batter
- 1/2 cup Broken Wheat or Dalia
- 1/2 cup Masoor or Moong Dal (Red or Yellow Lentil)
- 1/2 cup Curd
- 1 inch Ginger
- 1 small Green Chili (optional)
- 1/2 cup Shredded Carrot
- 1/2 cup Spinach Leaves
- 1/4 cup Chopped Onion
- 1/4 cup Capsicum
- 1/8 cup Water or as required
- Salt to taste
- Oil/Ghee for Cooking
For Batter Tempering
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1 pinch Asafortida/Hing
- 8-10 Curry Leaves
- 1 tsp Oil
Instructions
For Batter
- Wash and soak masoor or moong dal in water for an hour. Soaking softens the lentils and makes it easier to digest. So, I strongly recommend this step.
- Soak dalia or broken wheat in hot water for 15-20 minutes. Dalia will soak the water and will soften.
- Drain the water from dal and dalia. Combine dal, dalia, curd, water, green chili (optional) and ginger in a blender. Blend well to form a smooth batter.
- Transfer the batter in a bowl and add your choice of vegetables. I added some shredded carrots, spinach leaves, capsicum and onion. Add salt to taste and mix well.
- Transfer the batter in a bowl and add your choice of vegetables. I added some shredded carrots, spinach leaves, capsicum and onion. Add salt to taste and mix well.
- For tempering the batter, heat a tsp of oil in a tadka pan. Add mustard seeds, cumin seeds, asafetida/hing and some curry leaves. When mustard seeds start spluttering, switch off the flame and add the tempering to the prepared batter.
For Cooking
- Heat a non-stick or cast iron tawa on a medium heat and grease it with ghee or oil.
- Pour a laddle full of batter and spread evenly. Add a little oil or ghee around the edges and cook till the edges brown and the top sets.
- Flip and cook the other side till it gets a nice golden brown colour.
- Serve the cheela hot with chutney of your choice.
Notes
- These cheelas require soaking time - 30 minutes to and hour for dal and 15 minutes for dalia, so plan it accordingly.
- The batter for the cheela should be thick enough to spread well. If the batter is too thick, add a little water. If the batter is thin, add some besan (gram flour) or rice flour.
- Use your choice of vegetables and herbs in it. Coriander and mint also tastes great. You can also try these with shredded beetroot instead of carrots.
- You can use either curd or buttermilk for this recipe. They both work great.