Delicious Mung Dal Cheelas, crepes, or pancakes are eaten all over Asia by many a name! There are many versions in India as well as other countries. They are quite easy to make and may be eaten any time from dawn to dusk and beyond :) Added bonus: I add lots of veggies to the batter and make tiny cakes to offer as starters; these make fabulous party fare!
Cheelas, similar to the Dosas, may be made into thin delicate crepe-like pancakes or thicker. You can grind your own batter using whole mung beans or the split dal. In an effort to use whole grains more, I usually use the whole beans. I posted the recipe Cheela w/Mung Flour using readily available flour a while ago. Make cheela simply or with the added veggies and herbs, and you will have an amazing meal.
NOTES:
NOTES:
Instead of the fresh fenugreek leaves, dry fenugreek leaves, chopped spinach, chard, kale, Malabar Spinach or other leafy greens may be added.
Sometimes, I also like to serve the cheelas stuffed with one of our favorite curries - Yum! Try Basic Potato, Scrambled Tofu, OR Sweet Potato Curry for stuffing; place a couple of spoons of the filling on one edge and roll up.
Ingredients:
1 cup Mung Beans or dal
1/2" knob fresh Ginger, chopped coarsely
1- 2 Jalapeño/Serrano chiles, sliced
1/4 tsp Turmeric
1 pinch Asafetida
1 tsp Sea Salt
1 small Handful fresh Fenugreek leaves (methi), chopped
Oil for cooking
Fresh Chutneys and/or Raita for serving
Optional Ingredients
1-2 Shallots or 1/4 Red Onion, thinly sliced
4 Scallions/Green Onions
1 small Bell Pepper, finely chopped
1 small Carrot, grated
1-2 cups Zucchini/Opo sqash, grated
1 handful Cilantro including the stems, chopped
1/4 to 1/2 tsp Red Chile Powder
Method:
Pick over the mung beans/dal, rinse and soak at least for 5-6 hours or overnight. Drain, rinse well and drain.
Process the mung, ginger and chile using a food processor bowl fitted with the metal blade until fairly finely ground; it doesn;t need to be smooth.
Add the salt, turmeric and asafetida to the mung mixture and process until combined well; spoon into a bowl.
Tip in one or more of the optional ingredients if preferred.
Add a little water, a tablespoon at a time, and mix well. The batter should be pourable and/or easily spreadable.
Heat a seasoned griddle or a non-stick skillet over low-medium heat; coat lightly oil (it is helpful to use a brush or a wadded up paper towel to smear the pan very lightly with oil).
At our homes, a tiny first one was made to check the temperature of the pan as well as the seasonings. Use one tablespoon of the batter for this; no need to spread. When the cheela is no longer wet and top changes color, flip over to cook the other side. When done, remove to a plate, cool a bit and taste. Adjust seasonings and add a bit more water if batter is too thick.
Pour about 1/3 cup of the batter into the hot pan and quickly swirl the pan or spread with the back of the spoon make an 8" circle. If you like, drizzle a few drops of oil around the edges of the cheela. Cover and cook for about a minute on low-medium heat adjusting the heat as necessary.
Loosen the edges of the cheela with a thin spatula and flip over to cook the other side.
Cook just for a few seconds or so until a few small brown spots appear; it will not get very brown. Do not overcook - the cheelas will dry out and will not be soft. Remove from heat and place on a plate.
Wipe the pan with the oiled brush or paper towel. Continue with the rest of the batter; any extra batter or leftover cheelas may be chilled in the fridge or frozen.
Serve hot.
Enjoy!!
Pick over the mung beans/dal, rinse and soak at least for 5-6 hours or overnight. Drain, rinse well and drain.
Process the mung, ginger and chile using a food processor bowl fitted with the metal blade until fairly finely ground; it doesn;t need to be smooth.
Add the salt, turmeric and asafetida to the mung mixture and process until combined well; spoon into a bowl.
Tip in one or more of the optional ingredients if preferred.
Add a little water, a tablespoon at a time, and mix well. The batter should be pourable and/or easily spreadable.
Heat a seasoned griddle or a non-stick skillet over low-medium heat; coat lightly oil (it is helpful to use a brush or a wadded up paper towel to smear the pan very lightly with oil).
At our homes, a tiny first one was made to check the temperature of the pan as well as the seasonings. Use one tablespoon of the batter for this; no need to spread. When the cheela is no longer wet and top changes color, flip over to cook the other side. When done, remove to a plate, cool a bit and taste. Adjust seasonings and add a bit more water if batter is too thick.
Pour about 1/3 cup of the batter into the hot pan and quickly swirl the pan or spread with the back of the spoon make an 8" circle. If you like, drizzle a few drops of oil around the edges of the cheela. Cover and cook for about a minute on low-medium heat adjusting the heat as necessary.
Loosen the edges of the cheela with a thin spatula and flip over to cook the other side.
Cook just for a few seconds or so until a few small brown spots appear; it will not get very brown. Do not overcook - the cheelas will dry out and will not be soft. Remove from heat and place on a plate.
Wipe the pan with the oiled brush or paper towel. Continue with the rest of the batter; any extra batter or leftover cheelas may be chilled in the fridge or frozen.
Serve hot.
Enjoy!!
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