Moong Dal Cheela with Egg
A protein-packed breakfast or snack, this savory pancake is made from yellow moong dal batter with a whole egg cooked right on top. It's nutritious, filling, and incredibly delicious served with green chutney.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Dal
- b.Rinse the yellow moong dal under cool running water until the water runs clear.
- c.Place the rinsed dal in a large bowl and cover with at least 3 cups of water. Let it soak for a minimum of 4 hours, or up to 6 hours. Soaking softens the dal, making it easy to grind into a smooth batter.
- 2
Step 2
- a.Prepare the Cheela Batter
- b.Drain all the water from the soaked dal completely.
- c.Transfer the dal to a high-speed blender. Add the chopped ginger and green chilies.
- d.Blend to a smooth, fine paste. Add water gradually, about 1/4 cup at a time, until you achieve a pourable consistency similar to pancake or dosa batter. It should not be too thick or too watery.
- 3
Step 3
- a.Season the Batter
- b.Pour the batter into a large mixing bowl.
- c.Add the finely chopped onion, tomato, coriander leaves, turmeric powder, hing (asafoetida), and salt.
- d.Stir everything together until all the ingredients are well incorporated. Let the batter rest for 5 minutes.
- 4
Step 4
- a.Cook the Cheela with Egg
- b.Heat a non-stick tawa or skillet over medium heat. Once hot, lightly grease it with about 1/2 teaspoon of oil.
- c.Pour a ladleful of batter (about 1/3 cup) onto the center of the tawa. Working quickly, spread it outwards in a circular motion to form a thin, even pancake of about 6-7 inches in diameter.
- d.Immediately crack one egg directly onto the center of the spreading batter.
- e.Using the back of a spoon or a fork, gently break the yolk and spread the egg evenly over the entire surface of the cheela.
- f.Drizzle about 1/2 teaspoon of oil around the edges of the cheela. Cook for 2-3 minutes, or until the base is golden brown and the edges start to lift from the pan.
- g.Carefully slide a spatula underneath and flip the cheela. Cook the other side for 1-2 minutes until the egg is fully cooked and has light golden-brown spots.
- h.Fold the cheela in half and transfer to a serving plate.
- 5
Step 5
- a.Serve
- b.Repeat the process with the remaining batter and eggs, greasing the pan lightly before each cheela.
- c.Serve the Moong Dal Cheela with Egg hot, accompanied by green chutney, tamarind chutney, or a simple tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother batter, ensure the dal is soaked for at least 4 hours.
- 2The consistency of the batter is key. If it's too thick, add a tablespoon of water at a time. If too thin, add a tablespoon of besan (gram flour) to thicken it.
- 3Maintain a steady medium heat. If the pan is too hot, the batter will set before you can spread it. If it's not hot enough, the cheela will become soggy.
- 4A non-stick pan is highly recommended for easy flipping and to prevent sticking.
- 5Spread the egg quickly after cracking it, as the heat will cause it to set almost instantly.
- 6For extra flavor, you can sprinkle some chaat masala or black pepper over the egg before flipping.
Adapt it for your goals.
Veggie-Loaded
Add 1/4 cup of finely grated carrots, bell peppers, or chopped spinach to the batter for extra nutrition and texture.
Spicy KickSpicy Kick
Incorporate 1/2 teaspoon of red chili powder or finely minced garlic into the batter for a spicier version.
Paneer FillingPaneer Filling
For an egg-free version, make the plain moong dal cheela. Before folding, add a filling of crumbled, seasoned paneer (Indian cottage cheese).
Cheese CheelaCheese Cheela
Sprinkle some grated mozzarella or cheddar cheese over the egg before flipping for a cheesy, kid-friendly twist.
Why this is on our healthy list.
Excellent Source of Protein
Combining moong dal and eggs creates a high-quality protein powerhouse, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Moong dal is packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Aids in Weight Management
The high protein and fiber content promotes a feeling of fullness (satiety), which can help reduce overall calorie intake and support weight management goals.
Packed with Nutrients
This dish is a good source of essential nutrients like iron, potassium, magnesium, and B vitamins, which are vital for energy production and overall well-being.
Frequently asked questions
A single Moong Dal Cheela with Egg contains approximately 180-220 calories, depending on the size and amount of oil used. A serving of two cheelas would be around 360-440 calories.