Flavorsome Tawa Veggie Moong Cheela Recipe

About this recipe

Flavorsome Tawa Veggie Moong Cheela is a wholesome Indian breakfast that combines the goodness of protein-rich moong dal with vibrant vegetables and aromatic spices for a satisfying and nutritious start to your day. This dish features golden, crispy cheelas made with a lightly spiced batter and filled with a medley of finely chopped vegetables, perfectly balanced for a medium spice level. Ideal for body maintenance and moderate activity levels, this recipe offers balanced macros in a delicious form, making it a great choice for a united family meal. Serve it with green chutney or yogurt for a refreshing accompaniment.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• medium Chilli Green Long
• 100 g Red Chili Powder
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 500 g Capsicum Green
• 200 ml Mustard Oil
• 200 g Dahi
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Salt

Instructions

1. 1. Drain the soaked moong dal and blend it into a smooth batter using a blender. Add a small amount of water if needed to achieve a pouring consistency.
2. 2. Transfer the batter to a mixing bowl and stir in turmeric powder, red chili powder, cumin seeds, garam masala, and salt. Mix well to combine.
3. 3. Add the chopped onion, tomato, bell pepper, green chili, and coriander leaves to the batter, folding them in evenly.
4. 4. Heat a non-stick tawa or flat griddle over medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of batter onto the tawa and spread it evenly to form a thin pancake. Cook for 2-3 minutes until the edges begin to turn golden.
6. 6. Flip the cheela carefully and cook the other side for another 2-3 minutes until crisp and fully cooked.
7. 7. Repeat the process with the remaining batter, greasing the tawa lightly between batches.
8. 8. Serve the cheelas hot with plain yogurt or green chutney on the side for dipping.