Egg Moong Dal Cheela
A savory, protein-packed pancake made from yellow lentils and eggs. This wholesome cheela is perfect for a quick breakfast or a light lunch, spiced with ginger, green chilies, and fresh cilantro. Note: Soaking time for dal is 2-4 hours.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dal
- b.Rinse the yellow moong dal under running water until the water runs clear.
- c.Soak the dal in 3 cups of water for at least 2-4 hours. To check if it's ready, a lentil should break easily when pressed with a fingernail.
- d.Once soaked, drain all the water completely.
- 2
Step 2
- a.Grind the Batter
- b.Transfer the drained dal to a high-speed blender.
- c.Add the chopped ginger and green chilies.
- d.Grind to a smooth, thick paste. Add water 1 tablespoon at a time only if necessary to help the blender run. The final batter should be thick, not runny.
- 3
Step 3
- a.Mix the Cheela Batter
- b.Pour the dal paste into a large mixing bowl.
- c.Add the finely chopped onion, tomato, coriander leaves, turmeric powder, red chili powder (if using), hing, and salt. Mix well.
- d.In a separate small bowl, whisk the 4 eggs until lightly frothy.
- e.Pour the whisked eggs into the dal mixture and stir until everything is fully incorporated. The batter should now have a thick but pourable consistency, similar to a pancake batter.
- f.Let the batter rest for 10 minutes for the flavors to meld.
- 4
Step 4
- a.Cook the Cheelas
- b.Heat a non-stick tawa or skillet over medium heat. Test if it's ready by sprinkling a few drops of water; they should sizzle and evaporate immediately.
- c.Lightly grease the tawa with about 1/4 teaspoon of oil.
- d.Pour a ladleful of batter (about 1/3 cup) onto the center of the hot tawa.
- e.Using the back of the ladle, gently spread the batter in a circular motion to form a 6-7 inch round pancake.
- f.Drizzle a little oil around the edges and on top of the cheela.
- g.Cook for 2-3 minutes, or until the top surface looks set and the edges begin to lift away from the pan.
- h.Carefully flip the cheela using a spatula and cook the other side for another 1-2 minutes until golden-brown spots appear.
- i.Repeat the process with the remaining batter, greasing the pan lightly for each cheela. This recipe should yield about 8 cheelas.
- 5
Step 5
- a.Serve
- b.Fold the cooked cheela in half and transfer to a serving plate.
- c.Serve immediately while hot with green chutney, tomato ketchup, or a side of plain yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dal is soaked for at least 2 hours for a smooth, non-grainy batter.
- 2Use a non-stick pan for best results, as it prevents sticking and requires less oil.
- 3Maintain a consistent medium heat. If the pan is too hot, the cheela will brown too quickly without cooking through.
- 4For a crispier cheela, add 1-2 tablespoons of rice flour or sooji (semolina) to the batter.
- 5Let the batter rest for 10-15 minutes after mixing. This allows the flavors to meld together.
- 6If the batter becomes too thick upon standing, add a tablespoon of water to adjust the consistency.
Adapt it for your goals.
Stuffing
Add a filling of crumbled paneer, grated cheese, or sautéed mixed vegetables onto one half of the cheela before folding it over.
VeganVegan
To make this vegan, omit the eggs. Add 1/4 cup of besan (gram flour) and a pinch of baking soda to the batter for fluffiness. You may need to add a bit more water to get the right consistency.
FlavorFlavor
Incorporate other spices like 1/2 tsp of cumin seeds (jeera) or 1/2 tsp of ajwain (carom seeds) into the batter for a different flavor profile.
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.
Promotes Satiety and Weight Management
The high protein and fiber content helps you feel full for longer, which can reduce overall calorie intake and support weight management goals.
Gluten-Free and Easy to Digest
Made from naturally gluten-free lentils, this cheela is an excellent option for those with gluten intolerance. Moong dal is also known for being light on the stomach and easy to digest.
Rich in Micronutrients
This dish is packed with essential vitamins and minerals like iron, potassium, magnesium, and B vitamins, which support energy production and overall health.
Frequently asked questions
One Egg Moong Dal Cheela contains approximately 150-180 calories, depending on the size and the amount of oil used for cooking. A single serving of two cheelas is around 300-360 calories.