Go Back
Print

Whole Moong Cheela

Course Breakfast, High Protein Meal recipes
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 4 hours
Total Time 4 hours 20 minutes
Servings 2

Ingredients

  • 1/3 cup whole moong beans soaked for 4+ hours
  • 3 tbsp rice soaked with the moong
  • 1 green chili
  • 1/2 inch ginger
  • Salt to taste
  • Water as needed for smooth blending
  • 1-2 tsp ghee or oil for cooking and crisping

Instructions

  • Wash and soak your whole moong beans and rice together in water for at least 4 hours.
  • Drain your soaked moong and rice, and add them to a blender along with the green chili, ginger, and a splash of water.
  • Blend until completely smooth and pourable, then transfer to a bowl and season with salt to taste.
  • Heat a flat pan or cast-iron tawa over medium-high heat and lightly oil or ghee the surface.
  • Pour a ladleful of the batter into the center and use the back of your ladle to spread it outward in circular motions into a thin, even layer.
  • Drizzle a few drops of oil or ghee around the edges and center, cooking until the bottom turns golden-brown and crispy.
  • Fold or roll it up and serve piping hot!

Notes

  • Soaking is Key: Don't skip soaking your whole moong and rice for at least 4 hours. This ensures the batter blends completely smooth without any gritty texture.
  • Get the Tawa Hot: Make sure your pan is properly heated before pouring the batter so it spreads smoothly and achieves that signature crispy edge.