Thin crepes made from soaked and ground whole moong dal — protein-high, no fermentation needed, quick to make. A popular morning preparation in both urban and rural Chhattisgarh served with green chutney.
Ingredients
1.5 cups whole green moong (sabut moong) — soaked 4 to 6 hours
2 green chilli
1 inch ginger — roughly chopped
1/2 tsp cumin seeds
1/4 tsp turmeric
a pinch of asafoetida
salt to taste
water for grinding — about 1/2 cup
oil for cooking
Method
Soak the moong: Wash 1.5 cups whole green moong thoroughly. Soak in 3 cups water for 4 to 6 hours or overnight. The moong will swell and each grain will be fully soft when pressed.
Drain and grind: Drain the soaked moong completely. Place in a mixer with green chilli, chopped ginger, cumin seeds, turmeric, asafoetida and salt. Add water gradually while grinding — about 1/2 cup. Grind for 3 minutes until a smooth, thick, flowing batter forms. The colour will be pale green from the moong skin.
Adjust consistency: The batter should pour slowly from a ladle like thick cream. If too thick, add 1 to 2 tbsp more water. If too thin, the cheela will spread too fast and not hold together.
Rest 5 minutes: Let the batter rest for 5 minutes before cooking. This allows the lentil starch to hydrate fully.
Heat the griddle: Place a flat non-stick pan or iron griddle on medium heat. Heat for 2 minutes until evenly hot. Add 2 to 3 drops of oil and spread with a paper towel.
Pour and spread: Pour 1/3 cup of batter onto the centre of the hot griddle. Using the back of the ladle, spread in concentric circular motions outward from the centre to form a round about 16 to 18 cm. Work quickly as the batter sets fast.
Drizzle oil around edges: Add 1/2 tsp oil around the edges of the spreading cheela.
Cook until set: Cook on medium heat without touching for 2 to 3 minutes until the edges turn slightly crispy and lift from the surface.
Flip and finish: Flip carefully. Cook 1 to 1.5 minutes on the second side until light golden patches appear.
Serve: Remove and serve immediately with green coriander chutney or yogurt.
Note: Moong Dal Cheela is made across North and Central India but the Chhattisgarhi version is specifically made with whole green moong rather than split yellow moong, giving it a more earthy flavour and a pale green colour. In Chhattisgarh it is a popular urban breakfast option that has become common in the towns of Raipur, Bilaspur and Durg alongside the traditional rice-based preparations.