Stuffed Moong Dal Cheela

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Stuffed Moong Dal Cheela


Cooking Time

Preparation Time :25 Min

Cook Time : 15 Min

Total Time : 40 Min


Serves : 3
  • 1 Cup green Moong Dal

  • 1 green chilli chopped

  • 1 inch ginger, peeled

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 pinch asafoetida (hing)

  • 1/2 Cup water

  • 1 tsp salt or to taste

  • 1 tbsp oil

  • 1 teaspoon mustard seeds

  • 5 – 6 curry leaves

  • 1 tablespoon grated ginger

  • 1 Cup fine chopped onion

  • 1/4 cup corn, boiled

  • 1/4 cup capsicum, chopped

  • 1/4 cup red bellpepper, chopped

  • 1/4 cup frozen peas

  • 1 tsp turmeric

  • 1 tsp red chili powder

  • 1 teaspoon Chaat Masala

  • 1 teaspoon cumin powder

  • 1 tablespoon chopped coriander

  • 1.5 tsp salt or to taste


  • Wash and soak the moong dal 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.
  • Heat oil in a frying pan.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 corn, capsicum, red bellpepper & peas. Saute for a min.
  • Add salt, spices, coriander and mix nicely. Cover with lid for a min on low flame. The turn off the heat. Transfer stuffing to a bowl.
  • Heat a heavy bottom non-stick pan. Once pan is hot enough sprinkle water to cool it down 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 1/4 Cup of stuffing or as required on one side of the cheela.
  • Cover the stuffing with the other half of the cheela. Transfer to a plate. Serve.