How to make Moong ke Cheelay -

Pancakes prepared from moongdal and stuffed with green chutney and cottage cheese.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Split green gram skinless (dhuli moong dal),soaked, Green chillies (हरी मिर्च )

Cuisine : Indian

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Atta Coconut Cookies Blueberry Buttermilk Pancake Bread rolls Tuna Fish Cakes

Moong ke Cheelay

Moong ke Cheelay Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Moong ke Cheelay Recipe

  • Split green gram skinless (dhuli moong dal),soaked 1 cup

  • Green chillies roughly chopped 2

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Salt to taste

  • Paneer (cottage cheese) grated 100 grams

  • Onion chopped 1 medium

  • Tomato chopped 1 medium

  • Fresh coriander leaves chopped 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Oil to shallow fry


Step 1

Grind moong dal with cumin seeds and green chillies. Dissolve asafoetida in two tablespoons of water and mix it into the dal batter. Add salt and mix well.

Step 2

Mix paneer with onion, tomato and coriander leaves. Season with salt and red chilli powder. Keep aside. Heat oil on a tawa or in a frying pan. Spoon a ladle full of batter onto the tawa and spread it to make a pancake with a diameter of about four to five inches.

Step 3

Shallow fry for about half a minute. Sprinkle about two tablespoons of paneer topping over the cheela. Spoon a little oil on the sides of the cheela and cook for fifteen seconds on medium heat.

Step 4

Turn the cheela over and let it cook on the other side for two minutes on low to medium heat. Spoon oil on the sides of the cheela and turn it over. Cook for another minute on moderately high heat. Serve hot with mint 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 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.