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Moong dal cheela fingers for babies
9m+ · Thin, soft pancakes of ground soaked moong dal and carrot, cut into strips for little hands (plus 2 hours soaking)
Across Punjab and north India, moong dal cheela is a weekday breakfast griddled to order, usually with green chilli, ginger and a pinch of ajwain. For babies from nine months the batter is just soaked yellow moong and grated carrot, cooked thin and soft and cut into strips that are easy to grab, ideal for baby-led eating alongside spoon food. They are tender, mildly sweet from the carrot and packed with plant protein. They are free of the major allergens: no milk, egg, gluten, nuts, soya, sesame or fish. Chef's tip: grind the batter to the thickness of double cream; thinner batter tears, thicker batter stays raw in the middle.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 3
Baby & toddler safety
- Age: from 9 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 2 ⅛ oz split yellow moong dal
- ¼ cup waterfor grinding
- 1 oz carrotpeeled and very finely grated
- ¼ tsp fresh ginger (optional)finely grated
- 2 tsp neutral oil
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What you'll need
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Method
0/7 doneStep 1: Rinse 2 ⅛ oz split yellow moong dal and soak it in plenty of water for 2 hours, until a grain breaks easily between your nails. Drain.
5 minStep 2: Blend the dal with ¼ cup water to a smooth batter that coats a spoon like double cream. Stir in 1 oz carrot and the ¼ tsp fresh ginger if using.
5 minStep 3: Heat a non-stick frying pan over a medium-low heat and brush it with a little 2 tsp neutral oil. Pour in 2 tablespoons of batter and spread it with the back of the spoon into a thin 10 cm round.
1 minStep 4: Cook for 2–3 minutes, until the top looks dry and the edges lift, then flip and cook for 1–2 minutes more. Common mistake: cooking on a high heat; the outside browns and stiffens while the middle stays raw and pasty. A ready cheela is soft, pale gold and has no wet batter when you tear one.
4 minStep 5: Repeat with the rest of the batter and oil, stacking the cheelas under a clean cloth to keep them soft.
8 minStep 6: Cut into strips about 1.5 cm wide and the length of an adult finger. Serve warm, not hot.
Step 7: Cool leftovers quickly, wrap and keep in the fridge for up to 2 days, or freeze with baking paper between them for up to 1 month. Reheat only once in a dry pan until piping hot, then cool before serving.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 6 g
- Carbs
- 12 g
- Fat
- 3 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does moong dal cheela fingers for babies take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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