Hare Moong ka Cheela: Green Gram Pancakes

2 Nov

Hare Moong ka Cheela - Green Gram Pancake

Hare moong ka cheela (savory green gram pancake) is a richer variation of the yellow moong ka cheela. The process of making the cheela remains the same, except that the base lentil in this one changes from the light yellow moong bean to the more potent green gram (moong bean).

Due to the denser texture of green moong bean, hare moong ka cheela turns out softer and thicker than yellow moong ka cheela. You could add a tablespoons of rice flour to the batter if you prefer the cheela crisp; I don’t normally do so.

Green Gram Pancake - Hare Moong ka Cheela

You Need:

[For 5-6 cheelas]

  • Whole green moong bean – 1 large cup
  • Green chili – 1
  • Asafoetida powder – a pinch
  • Roasted cumin powder – 1/2 teaspoon
  • Salt – 1/3rd tesapoon, adjust to taste
  • Oil – for shallow frying (approx. 1 teaspoon per cheela)

How To Make Hare Moong ka Cheela:

Wash green moong bean.

Green Moong Bean

Soak green moong bean overnight in 3 cups of water.

Chop green chilies. Dissolve a pinch of asafoetida in a tablespoon of water.

Drain the water, rinse. Place soaked moong bean in a grinder along with chopped green chili, roasted cumin powder, asafoetida powder dissolved in water, salt.

Grind. Add water a few tablespoons of water and grind again till you bring it to batter consistency.

Green Gram Ground

Heat a teaspoon of oil on a wide non-stick pan. Spread the oil around using a wooden spatula so that the pan gets coated evenly.

Using a ladle, spread green gram batter evenly on the pan, shaping it into a disk of about 5-inch diameter. Let the cheela cook on one side for 3-4 minutes on medium-high flame.

At this stage, the cheela would have browned from the side facing down and would have started separating from the pan.

Sprinkle a few drops of the oil on the open surface, gently slide the spatula under the cheela and flip it over.

Cook the other side too for 3-4 minutes, pressing gently this time to ensure even cooking.

Hare Moong ka Cheela Cooking

When done on both sides, hare moong ka cheela is ready to eat. Pairs well with tomato chutney or ketchup.

Hare Moong ka Cheela: Green Gram Pancake


This is the Gujarati style of making green gram cheela, without onion or garlic. If you aren’t keen on a no-onion-no-garlic version, you could try these variations:

  • add finely chopping onions to one side of the cheela as it cooks
  • instead of asafoetida powder in the batter, add a teaspoon of ginger-garlic paste.

2 Responses to “Hare Moong ka Cheela: Green Gram Pancakes”

  1. marcie November 3, 2015 at 11:57 AM #

    I’ve never had anything like this dish, but it looks absolutely delicious! Complete comfort food. :)

    • S November 6, 2015 at 8:30 PM #

      Oh yes it is delicious, and healthy too :-) Try it if you get a chance!

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