Split Moong Dal Cheela/Pesarattu (Savory Crepes) is one of my go-to breakfast recipes. It’s easy to make, delicious, super healthy and ensures I start my day with a high protein diet which keeps me healthy and energetic the whole day. Plus, I mostly make it with zero oil on a non-stick pan which I love to do.

I also make some versions of this by sometimes using the split green moong dal and sometimes using the dehusked yellow moong dal. There are some other interesting cheela/savory pancake recipes that I make and love. Here are some of them:

  1. Broccoli – Quinoa Pancakes
  2. Zucchini  – Oats Pancakes
  3. Peas Pancakes
  4. Mix Lentil Pancakes with Tofu Scramble
  5. Besan – Oats Cheelas
  6. Veg Uttapams
  7. Dosa aka Rice Crepes

I made a quick Cucurbitaceae/Kachri ki Chutney with it which is a seasonal summer veggie that is usually not so easy to find. But I had gone to visit my grandma and it grows in abundance in our village and I got a good amount of these. I used it in my veggies since it’s sour it’s an amazing replacement for tomatoes. Also, I made chutney out of it, and trust me it’s heavenly.

COOKING TIME: 10- 12 minutes


  1. Split Green Beans(Moong dal) – 1 ½ cup, soaked
  2. Green Chili – 1-2
  3. Ginger – 1 piece
  4. Onion – 1 small, finely diced
  5. Salt – to taste


  1. Grinder
  2. Non-stick Tawa


  1. Soak the split green beans overnight or for at least 4-5 hours.
  2. Remove most of the water from the soaked lentil and grind it with green chili, ginger, and salt into a smooth paste. Add a little water if needed.
  3. Place a non-stick pan on medium flame and brush it with little oil.
  4. Pour a ladle of the batter on the heated pan. after 1-2 minutes, it would get cooked on one side(starts turning brown), flip it on the other side, and let it cook on the other side as well.
  5. Serve hot Moong Dal cheela/Pesarattu with the chutney.
Moong Dal Cheela/Pesarattu