How to make Moong Ke Cheelay -

This is a lovely recipe for savoury pancakes, and there’s a unique version of coriander chutney to go with them, too. You could eat this with a salad to get your balance of vegetables.

This recipe is from the book Healthy Indian Cooking for Diabetes.

Main Ingredients : Green gram, Green chillies (हरी मिर्च )

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Moong Ke Cheelay checkout Steamed Moong Cheela, Kanji Bada, Moong Dal Chilla, Dal Puri . You can also find more Snacks and Starters recipes like Lobia Tikki, Honey Sesame Chicken, Banana Honey Toast, Tomato Idli Upma.

Moong Ke Cheelay

Moong Ke Cheelay Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Moong Ke Cheelay Recipe

  • Green gram 200 grams

  • Green chillies roughly chopped 4-5

  • Ginger roughly chopped 1 inch piece

  • Garlic roughly chopped 4 cloves

  • Low-fat yogurt 60 grams

  • Salt 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Fresh coriander leaves chopped 20 grams

  • Olive oil for greasing

  • Onions chopped 2 medium

  • Chaat masala 1 tablespoon

  • FOR CHUTNEY

  • Fresh coriander leaves roughly chopped 60 grams

  • Amla (Indian gooseberry) seeded 140 grams

  • Green chillies 3-4

  • Salt

  • Whole wheat bread slices 1

Method

Step 1

Soak the moong in 1 litre water for 6–8 hours. Drain and blend to a smooth batter along with the chillies, ginger, garlic, yogurt and salt. Add water as required to get a batter of dropping consistency.

Step 2

Transfer the batter to a bowl and whisk in the turmeric, chilli powder and fresh coriander. Adjust the seasoning and whisk again to a batter of pouring consistency. Set aside.

Step 3

To prepare the chutney, simply blend all the ingredients until smooth. Transfer to a bowl and set aside. Heat a non-stick flat tawa and spray with a little oil, ready for cooking the pancakes.

Step 4

Pour a ladleful of batter on to the tawa and spread as thinly and evenly as possible, as you would for a dosa. Sprinkle a little of the chopped onion on top, then spray oil around the pancake.

Step 5

Let it cook until the pancake becomes crisp at the edges and turns golden brown. Sprinkle a little chaat masala over it, fold in half, then remove and transfer to a serving plate.

Step 6

Keep warm while you prepare the remaining pancakes in the same way. Serve the pancakes with the coriander and amla chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.