Cheelas are similar in flavor, texture (thin and crepe-like), and presentation to dosas but don’t require fermenting and are most commonly made with chickpea flour (find a more traditional example of a cheela here). We experimented with fermenting our crepe batter, but found it didn’t noticeably impact flavor or digestibility. However, this is the more traditional approach and we include tips for fermenting if you have time! For those curious, you can do a deeper dive on the origin of dosas here. So whether you want to call them a moong dal crepe, cheela, or dosa, as long as you have moong dal (or other lentils) and brown rice on hand, you can make these simple, 6 ingredient crepes! They start with soaking the moong dal and rice in cool water overnight (or for at least 6 hours). Then the soaked moong dal and rice are added to a blender along with seasonings and a little bit of water. You can flavor them just about any way you like, but we enjoyed a combo of sea salt, fresh ginger, curry powder, and maple syrup. The mixture is blended until creamy and smooth (see photo below). It should be thin and pourable like crepe batter. To cook them, it’s best to use a large cast-iron skillet (stainless steel does not work, friends — consider yourself warned!). Once the skillet is hot, a little oil is added and swirled around so it coats the pan without pooling. A paper towel can be used to wipe up any excess oil. Then the batter is added to the skillet in roughly 1/4-cup portions and swirled in an outward spiral pattern using a spoon or the bottom of a ladle (we preferred a ladle). You can make them more crispy or more tender depending on your preference. For crispier crepes, cook them for about 3 minutes per side; for more tender crepes, about 2 minutes per side. The batter can be made up to 3-4 days in advance, or you can make all the dosas in one round and reheat them on the stovetop or in the microwave. We hope you LOVE these savory crepes! They’re:GingeryCurry-spicedSaltyTender with crispy edgesMade with simple methods& Very versatile! They go well alongside other Indian-inspired dishes. We especially love them folded over and filled with potato (aloo) sabzi and green chutney.
More Indian-Inspired Recipes
Creamy Curried Cauliflower Lentil Soup (1 Pot!) Fluffy Curried Socca (Chickpea Bread) Easy Vegan Naan 1-Pot Spicy Mango Chutney
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
