Egg Moong Dal Cheela
Crispy golden crepes made from protein-packed moong dal batter, topped with a beaten egg as it cooks. This savory North Indian breakfast is light yet filling, perfect with a side of mint chutney or ketchup.
For 4 servings
- prep
Soak and grind the moong dal batter.
1.Wash 1 cup moong dal thoroughly and soak in water for 3 hours.2.Drain the soaked dal and add it to a blender.3.Add green chili, ginger, and just enough water to help blending.4.Blend to a smooth, pourable batter (similar to pancake batter consistency).TIPDon't add too much water initially — you can always thin it later, but a runny batter won't spread well. - mix
Season the batter.
Pour the batter into a mixing bowl. Add salt, turmeric powder, red chili powder, cumin seeds, chopped onion, and coriander leaves. Whisk well until everything is evenly combined.
- fry · ~3 min
Cook the first side of the cheela.
1.Heat a tawa or non-stick pan over medium heat. Drizzle a few drops of oil and spread it around.2.Pour a ladleful of batter onto the center of the hot pan.3.Use the back of the ladle to gently spread the batter in a circular motion into a thin disc, about 6-7 inches wide.4.Drizzle a 1/2 tsp of oil around the edges and a few drops on top. Cook for 2-3 minutes until the underside is golden and crisp.TIPKeep the heat medium — too high and the batter won't cook through before the bottom burns. - fry · ~2 min
Add the egg and flip.
1.Crack one egg into a small bowl and beat lightly with a fork.2.Pour the beaten egg evenly over the top of the cheela.3.Spread it quickly with the back of a spoon to cover the surface.4.Wait 30 seconds for the egg to set slightly, then carefully flip the cheela using a spatula.5.Cook for another 1-2 minutes until the egg side is fully cooked and golden.TIPFlip confidently in one motion. If the cheela is cooked properly on the first side, it won't stick or break. - garnish
Serve the egg moong dal cheela hot.
Slide the cheela onto a plate, egg-side up. Garnish with extra coriander leaves. Repeat the process for the remaining batter and eggs, making 4 cheelas in total. Serve immediately.
TIPServe straight from the pan — cheelas lose their crispiness as they cool.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the moong dal for a full 3 hours to ensure a smooth, lump-free batter.
- 2Adjust batter consistency with water sparingly — it should be pourable but not runny, like pancake batter.
- 3Spread the batter thinly on a medium-hot tawa so the cheela turns golden and crisp.
- 4Pour the beaten egg quickly over the cheela and spread it before it sets for even coverage.
- 5Flip the cheela in one confident motion; a well-cooked first side prevents sticking and breakage.
- 6Serve each cheela straight off the pan to enjoy its signature crispy texture.
- 7Leftover batter can be refrigerated for up to 24 hours; stir well before using again.
Adapt it for your goals.
High-protein
Skip the onion and reduce water to make a thicker batter; serve with Greek yogurt for an extra protein punch — ideal for post-workout recovery.
veganVegan
Omit the egg entirely and cook the cheela as a plain moong dal crepe; the batter itself is vegan and can be paired with chutneys or pickles.
low oilLow-oil
Use a non-stick pan and cook with only a minimal oil spray; skip the drizzled oil on top to reduce fat without compromising the texture.
jainJain
Replace onion with grated zucchini or bottle gourd (lauki) and omit the egg; the batter stays lentil-based and adheres to Jain dietary restrictions.
Why this is on our healthy list.
High in Plant Protein
Moong dal is packed with plant-based protein that supports muscle repair and keeps you full longer.
Rich in Folate and Iron
The lentils provide folate for cell growth and iron for healthy blood, complemented by the egg's additional iron and B12.
Low in Saturated Fat
Using minimal oil and lean eggs keeps this dish low in unhealthy fats while still delivering satisfying crispiness.
Good Source of Digestive Fiber
Moong dal is naturally high in dietary fiber, which aids digestion and promotes gut health.
Frequently asked questions
Yes, refrigerate the batter in an airtight container; it may thicken slightly, so stir in a tablespoon of water before using.
