Cheela Batter

From which tasty cheelas are created..
Cook Time10 mins
Soaking Time6 hrs
Course: Breakfast
Keyword: Cheela


  • 1 cup Yellow split-peas dry
  • 1-1.5 cup Water



  • Place dry pulses in a large bowl and fill with plenty of water. Swish the pulses in a scooping motion with your fingers. Drain off the water and refill with clean water. Swish the pulses in the water, drain, and repeat at least 3 times.


  • Add dry pulses to a large bowl, cover with several inches of water. Let the pulses soak between 6-24 hours (at least 6 hours and maximum 24 hours). Drain and rinse.


  • Place soaked pulses into a blender. Add 1 to 1 Ā½cups water (depending on how thick or thin you like the batter). Blend into a paste.

Use or Store

  • Batter is ready use. The batter will keep in an air-tight container in the fridge for about 3-4 days.


Alternatives: Use yellow mung beans, whole mung beans, or any type of split or whole pulses.