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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.
Soak the Dal
Prepare the Cheela Batter
Season the Batter
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 488.03 calories per serving with 31.76g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Cook the Cheela with Egg
Serve
Add 1/4 cup of finely grated carrots, bell peppers, or chopped spinach to the batter for extra nutrition and texture.
Incorporate 1/2 teaspoon of red chili powder or finely minced garlic into the batter for a spicier version.
For an egg-free version, make the plain moong dal cheela. Before folding, add a filling of crumbled, seasoned paneer (Indian cottage cheese).
Sprinkle some grated mozzarella or cheddar cheese over the egg before flipping for a cheesy, kid-friendly twist.
Combining moong dal and eggs creates a high-quality protein powerhouse, essential for muscle repair, growth, and overall body function.
Moong dal is packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The high protein and fiber content promotes a feeling of fullness (satiety), which can help reduce overall calorie intake and support weight management goals.
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.
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.
Yes, it is a very healthy and balanced dish. It's an excellent source of protein from both the moong dal and the egg, rich in dietary fiber, and provides essential vitamins and minerals. It's a great option for a nutritious breakfast or a light meal.
Absolutely. You can prepare the batter (without the chopped vegetables and salt) and store it in an airtight container in the refrigerator for up to 2 days. Add the vegetables and salt just before you are ready to cook.
This usually happens for a few reasons: the pan is not hot enough, the batter is too thick, or you are not using a non-stick pan. Ensure your tawa is on a steady medium heat and the batter has a smooth, pourable consistency.
To make it vegan, simply omit the egg. The plain moong dal cheela is delicious on its own. You can also add a vegan filling like seasoned tofu scramble or sautéed mushrooms before folding.
It pairs wonderfully with traditional Indian condiments like green coriander-mint chutney, sweet tamarind chutney, or a side of plain yogurt (dahi). It's also great with simple tomato ketchup.