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Moong & Zucchini Pancakes are gluten free, nutritious and tasty. Made from whole green moong beans and zucchini, they are a healthy and filling breakfast option.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Soaking Time 8 hrs
Total Time 8 hrs 25 mins
Course Breakfast, Snack
Cuisine Indian
Servings 12 pancakes


  • 1 cup whole green moong beans
  • ¼ cup urad dal
  • ¼ cup plain yogurt
  • 1 cup grated zucchini packed
  • 1 tsp green chilli paste
  • 1 tsp ginger paste
  • 1 tbsp garlic paste
  • ½ cup onion finely chopped
  • ½ -¾ cup water for grinding
  • 1 -1¼ tsp salt
  • 1 tsp cumin seeds
  • ¼ tsp turmeric powder
  • ¼ cup oil
  • ¼ cup sesame seeds
  • enough water for soaking


  • Mix moong beans and urad dal together in a mixing bowl.
  • Add warm water, about 2 inches above the level of the beans.
  • Allow the beans to soak for at least 4-8 hours. I prefer soaking it overnight.
  • Next day drain out the water. Transfer the soaked beans to a sieve or colander.
  • Wash the beans under running water.
  • Transfer the beans to the blender jug or food processor.
  • Add the yogurt and water. Process till you get a fairly smooth batter.
  • Transfer the batter to a mixing bowl.
  • Add chilli, ginger, garlic paste.
  • Add salt, cumin seeds and turmeric water.
  • Add the chopped onion, grated zucchini and mix the batter.
  • Add baking soda and mix well.
  • Heat a frying pan, skillet or tawa over medium heat.
  • Very lightly brush the pan, skillet or tawa with oil.
  • Add about ¼ -½ cup batter and spread out, depending on how thin or thick you want the pancakes or cheela.
  • Sprinkle some sesame seeds.
  • Drizzle about 1 tsp oil around the edges.
  • Cover with a lid and allow the pancake to cook for 3-4 minutes.
  • Flip the pancake, drizzle about ½ tsp oil and allow the other side to cook till light brown spots appear.
  • Immediately serve hot moong & zucchini pancakes with chutney, pickle, tomato ketchup or plain yogurt.
  • Make pancakes in the same way with the remaining batter.


  • Add other vegetables of your choice. You can replace half of the grated zucchini with it.
  • The size of the pancakes or cheela will depend on how much batter you add to the pan.
  • Adding baking soda is optional. I prefer to add as it makes the pancakes more fluffy and soft.
  • I sometimes store the batter in the freezer without adding the vegetables. Store the processed batter in an airtight container. When required, allow the batter to thaw,add the grated zucchini, onion and baking soda. You can add cumin, turmeric, ginger, chillis, garlic before freezing the batter.
  • After cooking each pancake, clean the skillet or tawa with kitchen paper towel to soak up excess oil. Too much oil will prevent the spreading of batter, especially if you are using a non stick frying pan or skillet or tawa.
Keyword moong & zucchini pancakes, moong and zucchini cheela, moong and zucchini pancakes, moong puda