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Recipe for Moong dal cheela with Hyderbadi masala topping

A twist on the traditional Moong Dal Cheela / Chila recipe, where it is served with a spicy-crunchy topping, instead of chutneys. Healthy breakfast is served!
Prep Time 2 hrs
Cook Time 20 mins
Total Time 4 hrs 20 mins
Course Breakfast
Cuisine north indian
Servings 8 cheelas


For Moong Dal Cheela

  • 1/2 cup moong dal split yellow
  • 1/4 tsp tamarind paste
  • 1/2 tsp salt

For Hyderabadi Masala topping:

  • 3 tbsps peanuts raw
  • 1 tbsp sesame seeds
  • 3 chillies dried red
  • 1 tsp jaggery crumbled
  • 1/2 tsp salt


  • Wash and soak the moong dal for 2 hours in lots of water
  • On a medium flame, roast the peanuts, sesame seeds and red chillies until the peanuts turn golden brown. This will take around 8-10 minutes. Once cooled, in a mixer, pulse and coarsely grind this with the salt and jaggery and keep aside
  • Drain the soaked dal and grind it to a puree with xbc cup water and tamarind paste. Add salt and 1 tbsp of the ground spice mix
  • Grease a non-stick tava with a few drops of oil
  • Using 1 tablespoon of batter, prepare small cheelas, not too thin though. Drizzle oil around the sides and on medium flame, allow to turn golden. Flip and cook on other side for 30 seconds
  • Make in batches and remove onto a platter
  • To serve, place a teaspoon of Hyderabadi spice mix on each cheela or serve a stack of cheelas with the spice mix in a cup


These make a wholesome breakfast or a light lunch. Prepare the batter the previous night and this breakfast will be ready in less than 15 minutes. The crunchy topping can be prepared in a bigger batch and stored in refrigerator.