Looking for a quick, protein-packed, and healthy breakfast recipe? This Moong Dal Cheela is your perfect go-to option. Loaded with paneer and fresh vegetables, this cheela is light on the stomach, rich in nutrients, and can be made in just 15 minutes. Whether it’s breakfast, brunch, or even a light dinner, this dish fits every meal plan perfectly!
✅ High in protein
✅ Loaded with fiber
✅ Made with no fermentation
✅ Perfect for kids & adults
🥣 Ingredients
For the Moong Dal Cheela Batter:
- 1 cup yellow moong dal (soaked for 1 to 1.5 hours)
- 1-inch ginger
- 2 green chillies
- A pinch of cumin seeds
- Salt to taste
- ¼ cup water (adjust as needed)
For the Veggie Paneer Filling:
- 1 medium carrot (chopped or grated)
- ½ medium cabbage
- 1 medium capsicum
- 1 inch ginger
- 2 green chillies
- 250g paneer (grated, use large holes)
- Chopped coriander leaves
- Chopped spring onions
- Salt and pepper to taste
- Optional: ghee/clarified butter or oil for roasting
🔪 Preparation Steps
🌀 Step 1: Make the Batter
- Wash and soak moong dal for at least 1–1.5 hours.
- Discard the water, and grind soaked dal with ginger, green chillies, cumin, salt, and water into a smooth, thick batter.
- Transfer to a bowl and adjust consistency as needed (it should pour, but not be watery).
🥗 Step 2: Prepare the Filling
- In a chopper, finely chop carrot, cabbage, capsicum, ginger, and green chillies.
- Mix in grated paneer, chopped coriander, and spring onions.
- DO NOT add salt yet (to prevent water release).
- Optional: Add podi masala, peri-peri seasoning, or other spices of your choice.
🔥 Step 3: Cook the Cheela
- Heat a non-stick pan or tawa well.
- Pour a ladleful of batter and gently spread into a thick circular cheela.
- Add generous filling on top, spread evenly, and press it gently.
- Sprinkle salt, pepper, and drizzle some ghee or oil around the edges.
- Cover and cook on medium-low flame until golden brown.
- Flip and cook the topping side until slightly crisp.
- Fold or cut into slices and serve hot!
🍽️ How to Serve
Serve your hot Moong Dal Cheela with:
- Green chutney
- Tomato ketchup
- White butter
- Or enjoy it as is!
Want a fun twist? Turn it into a Cheela Pizza by topping it with pizza sauce and cheese!
💡 Chef Tips
- You can replace yellow moong dal with green moong dal to make Pesarattu, a South Indian-style dal dosa.
- Mix millets like jowar or bajra while soaking for a healthier version.
- For picky eaters (especially kids), cut the cheela into triangles and serve it like pizza slices.
- Blanch hard vegetables like corn or broccoli before adding them.
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