THURSDAY Special Moongdal/Besan Cheela Recipe-Quick and Easy Breakfast

In continuation of our previous discussion on the weekly breakfast menu, let’s dive into the details of what we have planned for each day along with some quick cooking tips.

Weekdays	Food Choices
Monday	Poha with chutney/sauce + Tea/Coffee/Milk/Juice/Chaach
Tuesday	Paneer sandwich + Tea/Coffee/Milk/Juice/Chaach
Wednesday	Upma + Tea/Coffee/Milk/Juice/Chaach
Thursday	Moongdal/Besan/Atta Cheela + Tea/Coffee/Milk/Juice/Chaach
Friday	Boiled chana/Moongdal and toasted bread + Tea/Coffee/Milk/Juice/Chaach
Saturday	Sevaiyyan/Saboodaana + Tea/Coffee/Milk/Juice/Chaach
Sunday (Holiday – Cheat day)	Bedmi/Poori and Aloo ki sabji + Tea/Coffee/Milk/Juice/Chaach

If you’re looking for a nutritious, protein-rich breakfast that’s easy to prepare, Moong Dal Cheela or Besan Cheela are perfect options. These savory Indian pancakes are delicious on their own or even better when stuffed with a spicy paneer filling. Let’s explore how to prepare these delightful dishes step by step.

Moong Dal Cheela Recipe

Ingredients:

• 1 cup moong dal (soaked overnight)
• Spices (as per taste):
  • Amchur powder (dry mango powder)
  • Red chili powder
  • Roasted cumin powder
  • A pinch of heeng (asafoetida)
  • Ajwain seeds (optional)
• Salt to taste
• Ghee, butter, or vegetable oil for frying

Step-by-Step Preparation:

1. Prepare the Batter:

1. Soak 1 cup of moong dal overnight.
2. In the morning, rinse and drain the water.
3. Grind the dal in a mixer. Avoid adding too much water during grinding. You can add water later to achieve a slightly watery, pancake-like consistency.
4. Add spices like amchur, red chili powder, roasted cumin powder, heeng, and ajwain seeds. Mix well and set aside.
5. Cooking the Cheela:

2. Heat a pan and grease it with ghee, butter, or oil.
3. Pour a ladleful of batter in the center of the pan and spread it in a circular motion using light pressure.
4. Cover the pan with a lid and let it cook for 2–3 minutes on medium heat.
5. Brush some oil or butter on top, flip the cheela, and cook the other side for 2–3 minutes until golden and crispy.
6. Serve:
7. Serve hot with chutney or sauce.

Besan Cheela Recipe

Ingredients:

• 1 cup besan (gram flour)
• Spices: Amchur powder, red chili powder, roasted cumin powder, heeng, ajwain seeds (optional)
• Salt to taste
• Water (to make a smooth, slightly watery batter)
• Ghee, butter, or oil for frying

Step-by-Step Preparation:

1. Prepare the Batter:

1. Take 1 cup of besan in a mixing bowl.
2. Add water slowly, stirring continuously to avoid lumps, until you achieve a smooth, pourable consistency.
3. Add the spices and mix well.
4. Cook the Cheela:

2. Heat a pan and grease it with oil or ghee.
3. Pour a ladleful of the besan batter and spread it in a circular motion.
4. Cook as described for the moong dal cheela, cover, flip, and cook until golden on both sides.

Optional: Stuffed Cheela with Paneer Filling

Ingredients for the Filling:

• Paneer cubes (crumbled or diced)
• 1 small onion (chopped)
• 1 small tomato (chopped)
• 1 green chili (chopped)
• Fresh coriander leaves (chopped)
• Salt and black pepper to taste

Preparation:

1. Mix the paneer with chopped onions, tomatoes, green chilies, and coriander leaves. Add salt and black pepper for flavor.
2. After spreading the cheela batter on the pan and baking it properly from both side place the paneer mixture in the center before flipping. Fold the cheela over the filling and cook for another 1–2 minutes.

Pro Tip: Believe us, there’s nothing more delicious than a stuffed moong dal or besan cheela!