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A savory, protein-packed pancake made from yellow lentils and eggs. This wholesome cheela is perfect for a quick breakfast or a light lunch, spiced with ginger, green chilies, and fresh cilantro. Note: Soaking time for dal is 2-4 hours.
Prepare the Dal
Grind the Batter
Mix the Cheela Batter
A savory, protein-packed pancake made from yellow lentils and eggs. This wholesome cheela is perfect for a quick breakfast or a light lunch, spiced with ginger, green chilies, and fresh cilantro. Note: Soaking time for dal is 2-4 hours.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 360.2 calories per serving with 19.36g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
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Cook the Cheelas
Serve
Add a filling of crumbled paneer, grated cheese, or sautéed mixed vegetables onto one half of the cheela before folding it over.
To make this vegan, omit the eggs. Add 1/4 cup of besan (gram flour) and a pinch of baking soda to the batter for fluffiness. You may need to add a bit more water to get the right consistency.
Incorporate other spices like 1/2 tsp of cumin seeds (jeera) or 1/2 tsp of ajwain (carom seeds) into the batter for a different flavor profile.
Combining moong dal and eggs creates a high-quality protein powerhouse, essential for muscle repair, growth, and overall body function.
The high protein and fiber content helps you feel full for longer, which can reduce overall calorie intake and support weight management goals.
Made from naturally gluten-free lentils, this cheela is an excellent option for those with gluten intolerance. Moong dal is also known for being light on the stomach and easy to digest.
This dish is packed with essential vitamins and minerals like iron, potassium, magnesium, and B vitamins, which support energy production and overall health.
One Egg Moong Dal Cheela contains approximately 150-180 calories, depending on the size and the amount of oil used for cooking. A single serving of two cheelas is around 300-360 calories.
Yes, it is very healthy. It's an excellent source of high-quality protein from both lentils and eggs, rich in dietary fiber, and naturally gluten-free. It provides sustained energy, making it a balanced and nutritious meal.
You can prepare the ground dal paste and store it in an airtight container in the refrigerator for up to 2 days. However, for the best taste and texture, it's recommended to add the eggs, chopped vegetables, and spices just before you plan to cook.
This usually happens if the batter is too thin, the pan isn't hot enough, or you try to flip it too soon. Ensure your batter has a thick, pancake-like consistency and wait until the top surface looks cooked and the edges start to lift before flipping.
While yellow moong dal is traditional for its texture and quick cooking time, you can also use split green moong dal (moong dal chilka) or masoor dal (red lentils). Note that soaking times and the final flavor may vary slightly.
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