Protein Packed Moong Dal Cheela With Spiced Vegetable Filling Recipe

About this recipe

Moong Dal Cheela with Spiced Vegetable Filling is a high-protein vegetarian breakfast dish that’s both delicious and nutritious. Featuring crispy, golden pancakes made from moong dal and rice flour, these cheelas are stuffed with a flavorful medley of sautéed vegetables like carrots, capsicum, and tomatoes. Enhanced with aromatic spices like cumin, turmeric, and red chili powder, this dish offers a burst of Indian flavors in every bite. Not only does it pack an impressive 39 grams of protein per serving, but it also provides essential fiber and vitamins to kick-start your day. The cooking process is straightforward, especially if you’re using an air-fryer-safe skillet or pan. Serve these cheelas fresh, garnished with coriander, for a breakfast that’s as hearty as it is satisfying. Ideal for family meals or post-workout fuel, this recipe is a crowd-pleaser that's both nutritious and comforting.

Ingredients

• Pcs Balaji Moong Dal
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 200 g Orange Carrot (Gajar)
• 1 piece Yellow Bell Pepper
• 500 g Desi Tomato (Tamatar)
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• - Ginger Powder
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 ml Oil (For Frying)
• 567 G Freshos Water Chestnuts In Water
• - Rock Salt

Instructions

1. 1. Soak the moong dal in water for 4-5 hours or overnight to soften it.
2. 2. Drain the soaked dal and grind it into a smooth batter using a little water.
3. 3. Mix rice flour, turmeric powder, red chili powder, and salt into the batter to form a cheela base.
4. 4. Finely chop carrots, capsicum, tomatoes, onions, garlic cloves, and green chilies.
5. 5. Heat a pan with vegetable oil and sauté cumin seeds until aromatic.
6. 6. Add chopped onions, garlic, and green chilies to the pan and sauté for 2-3 minutes.
7. 7. Stir in the carrots, capsicum, and tomatoes, and cook until the vegetables soften slightly.
8. 8. Season the vegetable mixture with ginger powder, salt, and a pinch of red chili powder, then remove from heat.
9. 9. Heat an air fryer-safe skillet or pan and grease lightly with oil.
10. 10. Pour a ladleful of cheela batter onto the skillet, spreading it thinly to form a pancake.
11. 11. Cook the cheela for 2-3 minutes on each side until golden and crisp, flipping carefully.
12. 12. Place a portion of the spiced vegetable filling onto one half of the cooked cheela.
13. 13. Fold the cheela gently over the filling and press lightly to seal the edges.
14. 14. Repeat the process for the remaining batter and filling, serving hot with fresh coriander garnish.