Prepared this delicious Moongdal Cheela for our dinner yesterday. This is the first time I am making Cheela using Yellow Split Moongdal. I added a bowl of veggies to make it more nutritious. If you are looking for Gluten free breakfast or dinner options do give this Moongdal Cheela a try. You can also check my Besan Cheela and Pesarettu recipes that are gluten free too. A filling and healthy dinner was put together in very less time. The best part is the batter doesn’t require any fermentation time. So if you are planning to prepare this for dinner you can soak Moongdal in the afternoon for few hours. Grind the batter later in the evening before dinner.
I had some leftover Basil Pesto and used it with my stir fried veggies. You can check the recipe of Basil Pesto here. If you don’t have Pesto you can use your preferred spices and sauces to make the Stir fried veggies and then prepare Wrap with this Moong Dal Cheela. Also you can use your preferred veggies. In the Ingredient list have given the vegetables that I added yesterday. You can include/exclude veggies based on your choice. You can also add Paneer, Tofu,Soya Chunks and prepare the filling. It will add extra protein to the dish.
I drizzled some Yogurt sauce at the end just to add some mild sourness to the wrap. It kind of tied the whole dish together. However if you are not a fan of yogurt you can skip the sauce.
My Day 9 Dinner Bowl : Moongdal Cheela Wrap with Veggies & Yogurt sauce
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 4 hours Soaking Time for Moongdal |
| Servings |
Cheela
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- 2 tablespoon Basil Pesto
- 1 onion
- 1 capsicum
- 5 French Beans
- 5 Mangetout/Sugar Peas
- 1 tomato
- 1/4 teaspoon salt there is already salt and spice in Pesto. So add little less salt and adjust it later if needed
- 1/2 teaspoon Oil
- 1/2 cup Frozen Green Peas
- 1 Cup Moongdal
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon Oil
- 2 tablespoon yogurt
- 1/2 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon Blackpepper Powder
- 1/2 teaspoon Dried Parsely
- Few Coriander Leaves for garnishing
- 1/2 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon Blackpepper Powder
- 1/2 teaspoon Dried Parsely
- Few Coriander Leaves for garnishing
Ingredients
Ingredients for Stir fried Vegetables
Ingredients for Moongdal Cheela
Ingredients for Yogurt Sauce
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|
- Heat oil in a pan
- Add all the roughly chopped veggies except Frozen Peas
- Add a pinch of salt and saute on for 2-3 minutes
- Do not add water
- Once the veggies are half cooked add Basil Pesto and mix the veggies with pesto thoroughly
- Pesto Veggies are ready to be served. Don't over cook the veggies. It has to be slightly crunchy
- These goes well with Roti or Rice too
- You can place the veggies on top of Cheela and serve them
- Soak Yellow Split Moongdal for 3-4 hours
- Grind it to a smooth batter. I used my Indian mixie and it hardly took 10 minutes to prepare the batter
- Add salt, turmeric to the batter
- Once the Tawa is hot spread the batter like how we do for regular Dosai
- Drizzle oil on the sides
- After few seconds flip the Cheela
- Once the two sides are cooked serve Cheela with any side dishes of your choice. I prepared veggies with Pesto and added it as a filling
- Wrapped them like this and this was dinner yesterday
- Mix all the ingredients together
- Drizzle the sauce on top of the wraps just before serving
- In the same Moongdal batter you can add chopped veggies of your choice. Here I used Small Onions, Spinach Leaves. Add some hing, a tiny pinch of chilli powder and mix everything to the batter. Spread it on the Tawa
- Drizzle oil on sides and cook both the sides. I didn't saute the greens & onions before adding it to the batter. So leaving it on tawa for them to get cooked and to get that lovely brown color
- Healthy Spinach Moongdal Cheela is ready. You can serve it with your favorite chutney. I had mine with Spicy Red Chutney
