Fluffy Moong Dal Cheela Wrap Recipe

About this recipe

Fluffy Moong Dal Cheela Wrap is a wholesome and flavorful breakfast option that combines the goodness of protein-rich moong dal pancakes with a vibrant and crunchy vegetable filling. Perfectly spiced with a medium heat level, these wraps are light yet satisfying, making them ideal for a weight-loss-friendly meal. Each bite delivers a balance of flavors and textures, with soft cheela enveloping fresh veggies, creamy yogurt dressing, and a hint of tangy chutney. This dish is a great way to start your day with healthy, fiber-rich ingredients that are both delicious and nutritious.

Ingredients

• 1 kg Yellow Moong Dal
• 200 g Dahi
• 250 g Carrot
• - Green Chutney
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• 1 pc (approx. 500 g to 800 g) Cabbage
• 250 g Cucumber
• 50 g Black Pepper Powder
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500g Swad Roasted Rice Powder 500g
• 20 g Turmeric Powder

Instructions

1. 1. Soak the moong dal in water for 4-6 hours, then drain and grind it into a smooth batter using a blender. Add rice flour, turmeric powder, red chili powder, cumin seeds, and salt to the batter, mixing well.
2. 2. Heat a non-stick pan and lightly grease it with oil. Pour a ladleful of the batter onto the pan, spreading it evenly in a circular motion to form a thin pancake. Cook on medium heat until golden brown on both sides, then remove and repeat for remaining batter.
3. 3. Prepare the filling by mixing yogurt with black pepper powder and chopped coriander leaves in a bowl. In another bowl, combine the julienned carrot, cucumber, and shredded cabbage.
4. 4. Spread a layer of the yogurt dressing onto each cheela, add a spoonful of green chutney, and place a generous amount of the vegetable filling on top. Roll the cheela carefully into a wrap.
5. 5. Serve the cheela wraps warm with additional green chutney or yogurt on the side for dipping.