Moong dal ki Cheela / Mung bean Crepe is a delicious, easy to make savory crepe that takes only a few ingredients and a few minutes to make!
Moong dal ki Cheela is another recipe which is popular in many states in North India but is native to Delhi. It is generally for breakfast. But I wouldn’t mind making it for light snacks or for dinner. It can be a good fit for weekday lunch too.
What makes Mung Bean Crepe so special?
I liked this recipe for many reasons like it is a natural protein flavor bomb, though the list shows 11 ingredients, it is actually very easy, soak the dal, blend it into a batter and mix flavorings. So it is simple, I see it an absolutely perfect on the go meal or a car snack when going on a long drive.
Moong dal ki Cheela / Mung bean Crepe recipe:
- Mung bean – Soaked for 8-10 hours – 1 cup
- Water – As required
- Onion Powder – 1/2 tbsp*
- Ginger Powder – 1/2tsp*
- Turmeric powder – 1/4 tsp
- Red chili powder – 1/2 tsp
- Asafoetida / Hing – 1/8 tsp
- Green chilies – Minced – 1/2 tbsp
- Cilantro – Minced – 2 tbsp
- Salt – 1tsp
- Oil – for roasting.
- Grind the soaked mung beans with some water to form a smooth batter.
- Add onion powder, ginger powder, turmeric, red chili powder, hing, green chili, cilantro and salt into the batter.
- Mix everything well.
- Place a pancake griddle on medium heat.
- Once the pan is hot, spread one ladle of batter clockwise / anti-clockwise on the pan, as evenly as possible.
- Put some oil on it.
- Let it roast for 30-40 seconds until it seems to be a little dry.
- Flip it with a spatula and let it cook for another 30-40 seconds.
- Serve hot!
Eat Healthy! Live Happy!
Soumya
Leave a Reply