Warm Moong Dal & Carrot Cheela
Vegetarian · Family (6+ months) · en
These golden, protein-packed lentil crepes with grated carrots and ajwain are perfect for cozy monsoon mornings. Easy to digest and safe for the whole family, from weaning babies to adults!
- Always wash root vegetables thoroughly in warm water, especially during the rainy season.
- Older kids and adults can enjoy these cheelas with a crispy edge and a side of mild homemade mint chutney.
- Ensure the carrots are grated very finely so they soften completely while cooking, eliminating any choking hazards for young toddlers.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
- Age
- Family (6+ months)
Ingredients
Watch how it's made
Steps
Drain the soaked moong dal and transfer it to a blender. Add the water and blend until it forms a smooth, pourable batter.
Transfer the batter to a mixing bowl. Stir in the finely grated carrot, turmeric powder, and lightly crushed ajwain seeds.
Heat a flat skillet or tawa over medium heat. Lightly grease the surface with a few drops of ghee.
Pour a small ladle of batter onto the center of the pan and gently spread it outward into a thin circle. Cook for 2-3 minutes until the bottom is golden.
Flip the cheela carefully and cook the other side for another 1-2 minutes until fully cooked. Serve warm.
Frequently asked questions
Can I make the batter ahead of time?
Yes, the batter can be refrigerated for up to 24 hours. However, during the monsoon, it is highly recommended to cook the cheelas fresh and serve them warm to protect delicate digestive systems.
Is ajwain (carom) safe for babies?
Yes, a tiny pinch of ajwain is a wonderful traditional spice to aid digestion and prevent gas, making it very soothing for little tummies.
How should I serve this to my 8-month-old?
Make sure you do not cook the cheela until crispy; it should remain very tender. Cut it into thin, finger-length strips so your baby can easily grasp and gnaw on them.
What you'll need
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