Air fryer recipe · Breakfast
Moong Dal Cheela
Soft moong dal batter set into a golden cheela in the air fryer.
- 18 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 315kcal
- 19.8 gprotein
- 54.7 gcarbs
- 3.2 gfat
- 9.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- moong dal1 cup
- onion1 small, chopped
- green chilli1, chopped
- ginger1 tsp, grated
- saltto taste
- oil1 tsp
Method
Soak and grind
Soak the moong dal for 3 hours until the grains swell, then drain and grind with ginger and a little water into a thick, smooth batter. Grinding it smooth gives an even cheela that crisps at the edges rather than staying grainy.
Mix in vegetables
Stir in the chopped onion, green chilli and salt. Keep the batter thick, like a pancake mix that just drops off the spoon. A thick batter holds its shape on the tray and cooks into a sturdy cheela instead of spreading thin.
Fill the tray
Grease a shallow air fryer tray or silicone mould with the oil. Pour in a thin, even layer of batter, about 1 cm deep. An even layer cooks through at the same rate, so no part stays raw while the rest sets.
Set and crisp
Air fry at 180°C for 15 min until the top is set, then carefully flip the cheela in the basket and cook for 3 min. It is done when both sides are firm and golden with no wet batter left in the centre.
