How to make Vegetable Cheelay -

Indian pancake with a difference.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Green Gram Skinless, Cumin Seeds (जीरा)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Vegetable Cheelay checkout Kanji Bada, Dal Puri, Mangodi Palak Wade, Dal Noodle Pakoda - SK Khazana . You can also find more Snacks and Starters recipes like Stuffed Mushroom Pakoras Leftover Chicken Toast - SK Khazana Potato Surprise Tea Fancies Sable

Vegetable Cheelay

Vegetable 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 : 3.30-4 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Vegetable Cheelay Recipe

  • Split Green Gram Skinless 1 cup

  • Cumin Seeds 1 teaspoon

  • Green chillies 2

  • Asafoetida a pinch

  • Salt to taste

  • Carrot chopped 1 small

  • Onion chopped 1 small

  • Tomato chopped 1 small

  • Green peas shelled 1/4 cup

  • Fresh coriander leaves chopped a few sprigs

  • Red chilli powder 1/2 teaspoon

  • Oil for shallow frying


Step 1

Soak moong dal in two cups of water for two hours. Grind with cumin seeds and green chillies.

Step 2

Dissolve asafoetida in two tablespoons of water and mix it into the dal batter. Add salt and mix well.

Step 3

Mix chopped carrot, chopped onion, chopped tomato, green peas and chopped coriander leaves with this. Season with salt and red chilli powder. Keep aside.

Step 4

Heat oil on a tava. Spoon about one ladle of batter on to the tava and spread it to make a pancake with a diameter of about four to five inches.

Step 5

Shallow fry for about half a minute. Spoon a little oil on the sides of the chilla and cook for fifteen seconds on medium heat.

Step 6

Turn the chilla over and let it cook on the other side for two minutes on low to medium heat.

Step 7

Spoon oil on the sides of the chilla and turn it over. Cook for another minute on moderately high heat. Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.