How to make Moong dal rice cheela at home

We often tend to like different options for our breakfast and our meals. Breakfast is the first meal of our day and everyone looks forward to it. It is very important to consume a wholesome breakfast, to sustain the whole day. Moong dal rice cheela is one of the best wholesome meals. One can never go wrong with cereal and pulse combination.

Do you know that this combination perfectly complements each other? Pulses are deficient in methionine but are sufficient in lysine. Whereas, cereals are deficient in lysine but sufficient in methionine. When combined together, pulses and cereals complement each other.

You can have this nutritious cheela for breakfast or as a meal along with curd or your favourite chutney.

We all know that pulses are rich in proteins and many other micronutrients. Source of many nutrients, rice and pulse makes an unbeatable combination.

You can use your favourite pulse along with the vegetables that you like. Furthermore, you can also make it as a plain cheela or plain dosa style. You can easily add your own variation to this quick and tasty recipe!

Let’s get started with the recipe:

Preparation time: 6 hours

Cooking time: 15-20 minutes

Total time: 6 hours 20 minutes

Serving: 2

Also try out this amazing recipe of Mix dal cheela!

Ingredients to make Moong dal rice cheela:

Moong dal- 1 cup

Rice-½ cup

Onions: 1 big (chopped)

Capsicum: 1 (chopped)

Tomato: 1 big (chopped)

Green chillies: 1 (chopped)

Ginger (optional): 1 tablespoon (grated)

Salt: as per taste

Red chilli powder: ½ tsp

Garam masala: ½ tsp

Oil- 2 teaspoon

Method of preparation:

Firstly, soak moong dal and rice separately, overnight or for 6 hours in cold water.
After soaking, drain dal and rice and rinse well. Now, transfer dal and rice to a mixer blender and blend with just enough water needed to cover rice and dal. (you can also add curry leaves, ginger and salt to it).
Furthermore, blend the mixture till you get a creamy and smooth consistency of paste. Make sure to have a pouring consistency. The paste should not be too thick or too thin. It should be of perfect consistency. If it seems to be thicker, you can adjust water accordingly.
Now, transfer the paste to a bowl, and add spices along with your favourite vegetables. Mix well.

You can make these cheelas in two ways:

One- you can add vegetable to the paste before cooking

Second- you can add vegetables on the top of the cheela while you’re cooking.

Furthermore, heat a non-stick pan on medium flame and add oil to it.
When the right temperature is reached, pour a ladleful of mixture into the pan and spread it into a circle. Cook for 2-3 minutes from one side and then flip over.
Cook the cheela from both sides and serve hot.

Pro-tip: You can serve it with tamarind-jaggery chutney or mint chutney!

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Prachi Jaiswal