Moong Dal Cheela with Egg
Protein-rich moong dal cheela gets a hearty upgrade with egg cooked right on top. Crisp at the edges and soft inside, this savory Indian breakfast is filling, simple, and great with green chutney.
For 4 servings
- prep
Soak and drain the moong dal.
Wash the moong dal well, soak it in enough water for 4 hours, then drain completely before grinding.
- mix · ~5 min
Grind the cheela batter.
1.Add soaked moong dal, ginger, cumin seeds, turmeric powder, red chili powder, and water to a blender.2.Grind to a smooth pourable batter, adding just enough water to help it move.3.Transfer the batter to a bowl and stir in half of the onion, half of the green chili, half of the coriander leaves, and salt.TIPKeep the batter medium-thick so it spreads easily without turning watery. - prep · ~2 min
Prepare the egg topping.
1.Crack the eggs into a bowl.2.Add the remaining onion, green chili, and coriander leaves.3.Beat lightly until combined. - fry · ~3 min
Cook the first cheela.
1.Heat a tawa or nonstick pan over medium heat and grease it lightly with oil.2.Pour a ladle of batter onto the pan and spread it into a thin round cheela.3.Cook for 1 to 2 minutes until the top starts to dry and the underside turns lightly golden.TIPSpread the batter quickly while the pan is hot but not smoking. - assemble · ~2 min
Add the egg on top.
Pour about one-fourth of the beaten egg mixture over the partially cooked cheela and spread it gently. Drizzle a little oil around the edges and cook until the egg begins to set.
- fry · ~2 min
Flip and finish cooking.
Flip the cheela carefully and cook the egg side for 1 to 2 minutes more, until fully set and lightly golden in spots.
TIPUse medium heat so the egg cooks through before the cheela gets too dark. - fry
Cook the remaining cheelas.
Repeat with the remaining batter, egg mixture, and oil to make 4 cheelas.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked moong dal very well before grinding, or the batter turns loose and won’t crisp at the edges.
- 2Keep the batter medium-thick; if it runs too fast on the tawa, add a spoonful of besan or let it rest briefly.
- 3Spread the dal batter first and wait until the surface looks slightly dry before adding the egg, so the layers hold together.
- 4Use medium heat throughout; high heat browns the cheela before the egg on top has time to set properly.
- 5Finely chop the onion and chili for the egg mixture so they cook through in the short second-side cooking time.
- 6Flip with a wide spatula once the egg looks mostly set on top to avoid tearing the cheela.
- 7For make-ahead prep, grind the moong batter and refrigerate it separately; mix the egg topping fresh just before cooking.
Adapt it for your goals.
Low-oil
Cook on a good nonstick pan and brush oil only around the edges for a lighter version that still browns well.
high proteinHigh-protein
Add an extra egg or make smaller cheelas with a thicker egg layer for an even more filling breakfast.
paneer stuffedPaneer-stuffed
Scatter a little crumbled paneer over the egg before flipping for a richer, more substantial cheela.
spicierSpicier
Increase green chili and red chili powder, or add crushed black pepper to the egg mixture for more heat.
vegetable packedVegetable-packed
Mix in finely chopped spinach, grated carrot, or capsicum to the egg topping for extra color and texture.
Why this is on our healthy list.
Protein-Rich Breakfast
Moong dal and eggs together make this dish especially satisfying and helpful for a filling start to the day.
Good Source of Fiber
Moong dal, onion, and herbs contribute fiber, which helps make the cheela more balanced and sustaining.
Nutrient-Dense Ingredients
Eggs provide important nutrients, while ginger, chili, coriander, and cumin add flavor without needing heavy sauces.
Frequently asked questions
Yes, the batter can be refrigerated for about a day. Stir well before using, as it may thicken slightly after resting.
