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:
- Broccoli – Quinoa Pancakes
- Zucchini – Oats Pancakes
- Peas Pancakes
- Mix Lentil Pancakes with Tofu Scramble
- Besan – Oats Cheelas
- Veg Uttapams
- 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.
PREPARATION TIME: 10 minutes
COOKING TIME: 10- 12 minutes
DIFFICULTY SCALE: Medium
- Split Green Beans(Moong dal) – 1 ½ cup, soaked
- Green Chili – 1-2
- Ginger – 1 piece
- Onion – 1 small, finely diced
- Salt – to taste
- Soak the split green beans overnight or for at least 4-5 hours.
- 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.
- Place a non-stick pan on medium flame and brush it with little oil.
- 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.
- Serve hot Moong Dal cheela/Pesarattu with the chutney.