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Savory, protein-packed crepes made from yellow moong dal, filled with a delicious spiced tofu scramble. A wholesome and gluten-free North Indian breakfast that's both light and satisfying.
Prepare the Cheela Batter
Prepare the Spiced Tofu Filling
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Savory, protein-packed crepes made from yellow moong dal, filled with a delicious spiced tofu scramble. A wholesome and gluten-free North Indian breakfast that's both light and satisfying.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 338.35 calories per serving with 21.19g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Cook and Assemble the Cheelas
Serve
Replace tofu with crumbled paneer (Indian cottage cheese) for a vegetarian version, or use a mix of finely chopped vegetables like carrots, bell peppers, and peas.
Enhance the batter's nutritional value and flavor by adding 1/4 cup of finely chopped spinach (palak) or fenugreek leaves (methi).
For a milder version, skip the green chilies in the batter and reduce the red chili powder in the filling. For a spicier kick, add more of both.
Both moong dal and tofu are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function.
Moong dal is a great source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This recipe is naturally gluten-free, making it suitable for individuals with celiac disease or gluten sensitivity. Moong dal is known to be one of the easiest lentils to digest.
Low in saturated fat and cholesterol, this dish contributes to cardiovascular health. The fiber and potassium in moong dal can also help manage blood pressure.
One serving, which consists of two cheelas, contains approximately 320-360 calories. This can vary slightly based on the amount of oil used.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from moong dal and tofu, low in saturated fat, and packed with essential nutrients. It's an excellent choice for a balanced breakfast or light lunch.
Yes, this recipe is naturally gluten-free as it uses lentils instead of flour. It is also completely vegan, as it uses tofu for the filling and vegetable oil for cooking.
Cheelas can break for a few reasons: the batter might be too thin, the tawa isn't hot enough, or you're trying to flip it too early. Ensure your batter has a good pouring consistency and wait for the edges to lift before flipping.
The batter can be stored in an airtight container in the refrigerator for up to 2 days. Cooked cheelas are best eaten fresh but can be stored in the fridge for a day. Reheat them on a tawa until warm and slightly crisp.