Rajasthani Moong Dal Cheela with Vegetables

Name: Rajasthani Moong Dal Cheela with Vegetables
Prep time: 255 min
Cook time: 15 min
Total time: 270 min
Yield: 4 servings
Cuisine: Indian (Rajasthan)
Ingredients: Whole moong dal 150g (soaked 4 hours, drained), Carrot 80g (grated fine), Cabbage 60g (chopped fine), Green chilly 2 pcs (minced), Ginger 1 tbsp (10g, minced), Onion 60g (finely chopped), Coriander leaves 20g (chopped), Cumin seeds (jeera) ½ tsp (3g), Turmeric powder ¼ tsp (0.5g), Salt 1 tsp (6g), Oil 40ml, Water 100ml

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional 20. Rajasthani Moong Dal Cheela with Vegetables recipe

⏱️255 minPrep

🔥15 minCook

🕒270 minTotal

🍽️4Serves

🧺 Ingredients

Whole moong dal 150g (soaked 4 hours, drained), Carrot 80g (grated fine), Cabbage 60g (chopped fine), Green chilly 2 pcs (minced), Ginger 1 tbsp (10g, minced), Onion 60g (finely chopped), Coriander leaves 20g (chopped), Cumin seeds (jeera) ½ tsp (3g), Turmeric powder ¼ tsp (0.5g), Salt 1 tsp (6g), Oil 40ml, Water 100ml

👩‍🍳 How to make Rajasthani Moong Dal Cheela with Vegetables

Soak moong dal 4 hours. Drain well.
Grind soaked dal with water (100ml) using grinder until batter forms, slightly coarse texture, no lumps (3–4 minutes). Batter should be thick, pourable.
Add grated carrot, chopped cabbage, green chilly, ginger, onion, coriander, cumin seeds, turmeric, salt. Mix well (2 minutes).
Heat 5ml oil on tawa (170°C). Pour ⅓ cup (80ml) batter, spread using back of ladle into 7-inch circle.
Cook 2–3 minutes until bottom golden, edges crisp. Flip carefully.
Cook other side 2 minutes until golden, firm. Remove to plate.
Repeat for remaining 7 cheelas. Serve hot with tamarind chutney or green chutney.
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