Vegan Moong Dal Cheela
This Vegan Moong Dal Cheela is a savory and protein-packed North Indian pancake, perfect for a healthy breakfast or light meal. Made from sprouted moong dal, it's naturally gluten-free and incredibly satisfying.
For 1 serving
1 step. 12 minutes total.
- 1
Step 1
- a.Blend the soaked yellow moong dal with ginger and green chili into a smooth, thick paste
- b.Stir in the finely chopped onions and fresh coriander leaves until well combined
- c.Heat a non-stick pan with a light coating of oil and spread a ladle of batter into a thin circle
- d.Cook on medium heat until the edges turn crisp and golden, then flip to cook the other side
TIPKeep the pan at a consistent medium heat to ensure the cheela cooks through without burning the exterior.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the dal for at least 3 hours to ensure a creamy batter consistency without grittiness.
- 2Add a pinch of asafoetida (hing) to the batter to further aid digestion and enhance the savory aroma.
- 3Use a cast-iron skillet for extra crispiness and a slight boost in dietary iron.
Adapt it for your goals.
Low sodium
Omit added salt and increase the amount of ginger and lemon juice for a zesty flavor profile.
spicierSpicier
Incorporate finely chopped Thai bird's eye chilies or a teaspoon of red chili flakes into the batter.
diabetic friendlyDiabetic friendly
Mix in finely shredded spinach or fenugreek leaves to increase the fiber content and lower the glycemic load.
Why this is on our healthy list.
High Plant-Based Protein
Supports muscle maintenance and provides long-lasting satiety.
Rich in Dietary Fiber
Aids in smooth digestion and helps regulate blood sugar levels.
Heart Healthy Profile
Low in saturated fat and cholesterol-free for cardiovascular support.
Frequently asked questions
Yes, it is an excellent source of plant-based protein and fiber, making it a nutrient-dense choice for breakfast or snacks.