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5 from 1 vote

Oats Ragi Moong Cheela (Savory Crepes)

A protein, minerals, vitamins and anti-oxidants rich satisfying meal, that can be easily prepared and eaten as a snack or full meal. A fabulous recipe for weight watchers as well as diabetics.
Prep Time15 mins
Cook Time4 mins
Servings: 16 -18 Cheelas
Author: simplyvegetarian777


For the Oats Ragi Moong Cheela

  • Oats quick cooking - 1 cup
  • Ragi flour - 1/2 cup
  • Moong Dal dhuli (yellow color one) - 1/2 cup
  • Water - 4 to 5 cups
  • GInger - 1 big piece
  • Green Chili - 1
  • Salt & Red pepper powder - to taste

For Garnish (optional)

  • Sambhar powder Finely chopped onions, finely chopped Green chili, finely chopped Cilantro / Coriander leaves

For the Coconut Dalia Chutney

  • Coconut flakes dry & unsweetened - 1/4 cup
  • Daliya Dal - 1/4 cup. You may use Roasted Chana or Bhuna Chana used for snacking.
  • Water - 1/2 cup
  • Ginger - 1 small piece
  • Green Chili - 1
  • Salt to taste.

Tempering for the Chutney

  • Oil - 1&1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Hing/Asafetida - a small pinch
  • Red chili powder - a small pinch
  • Red Chili whole - 1 small
  • Green Curry leaves - 2 to 3


Kitchen Equipments Required

  • A blender, 1 medium bowl, 1 large bowl, 1 small bowl with water in it and wet kitchen towel, 1 small bowl with little oil and a kitchen napkin, flat non stick griddle or tawa, flat spatula, a small pan to make the tempering, spoon, big steel ladle or 1/4 cup measuring cup.

Making the Cheela/Crepe Batter

  • Wash and soak the moong in warm water for 10 minutes.
  • Take the blender and add soaked moong, oats, ragi flour, ginger, green chili, salt and red chili powder to it. Add 4 cups of water to the blender. Blend till you have a smooth batter. Little grainy is also fine. It adds to the texture.
  • Take it out in a big bowl. Check for salt, if needed more. Set aside for 5 minutes.

Making the Cheela/Crepe

  • Stir the batter well with the ladle. If it is too thick for you, add more water to desired consistency. WE are looking for a batter of easy spreading consistency. It should not be thick or pouring either.
  • Heat the non stick gridle or tawa to medium high temperature. Dip the kitchen napkin in oil and lightly grease the tawa.
  • Now pour 1/4 cup of the batter on the hot tawa. Spread it out in circular motions with the help of the steel ladle. Make at least 4 to 5 inch circle. Do not spread it too thin.
  • Garnish with sambhar powder, finely chopped onion, finely chopped green chili and coriander leaves, while the top of the cheela is still wet.
  • Let it cook from the bottom on medium high heat till it is browned evenly and slightly crisp, for about 3 minutes.
  • Now flip it gently with a flat spatula and cook form the other side for about a minute on medium heat.
  • Finish the batter likewise. But before making each cheela or crepe, wipe the griddle or tawa with a wet kitchen towel for a smooth spreadable surface.

Making the Coconut & Dalia Chutney

  • Take the blender. Add all the ingredients as mentioned under Chutney to it. Puree it all till smooth. Chutney is ready. You may eat it as is or add tempering for the enhanced taste.

Making the Tempering for Chutney

  • Heat oil in the small sauce pan. When the oil is hot, add hing, dry red chilli and mustard seeds to the pan. Once the seeds start crackling, switch off the gas and add red chili powder and green curry leaves to the pan. Add this tempering on top of the chutney.

Serving Suggetion

  • Serve hot comforting cheelas along side the yummy coconut dalia chutney. I added a bit of sambhar powder alongside, for the additional kick.


You may use Green split Moong instead.
You may use Moong Dal flour instead.
You may add spinach in the batter to make it fiber rich.
You may store this batter in a closed container, in the refrigerator easily for a week.


Serving: 3g