Moong Dal Cheela Recipe | High-Protein, Weight Loss & Diabetic-Friendly Breakfast

Golden-yellow crispy moong dal cheela folded on a plate, served with mint chutney and visible stuffing of onions and tomatoes
Moong Dal Cheela is a healthy Indian savory pancake made using soaked yellow moong dal, herbs, and mild spices. Rich in plant protein, fibre, and essential nutrients, this quick breakfast recipe helps support weight loss, stable blood sugar levels, and muscle recovery. These crispy cheelas are light, filling, and ideal for diabetics, fitness enthusiasts, and healthy vegetarian diets.
• 4 Serve • Easy
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INGREDIENTS

  • 1 cup split yellow moong dal soaked for 4 hours
  • 1 green chilli
  • 1- inch ginger
  • Salt to taste
  • 2 tbsp coriander leaves finely chopped
  • ¼ tsp cumin seeds
  • Water as needed for batter
  • 1 tsp oil for cooking

Optional Additions

  • onion Chopped
  • carrot Grated
  • Spinach leaves
  • black pepper Crushed
  • Green peas
  • Beetroot

RECIPE TIMES

PREP:
10 minutes
COOK: 10 minutes
TOTAL: 20 minutes
105 kcal
*per serving

STEP-BY-STEP

  • Wash and soak yellow moong dal for 4 hours or overnight.
  • Drain excess water and grind soaked dal with ginger, green chilli, and little water into a smooth batter.
  • Transfer batter to a bowl and mix in salt, cumin seeds, coriander, and optional vegetables.
  • Heat a non-stick or cast-iron tawa and lightly grease with oil.
  • Pour a ladleful of batter and spread gently in circular motion like a dosa or pancake.
  • Cook on medium heat until golden brown. Flip and cook the other side until crisp.
  • Serve hot with mint chutney, tomato chutney, curd, or green chutney.

NOTES

✨ EXPERT TIPS

  • Use minimal water while grinding for crispier cheelas.
  • Spread batter thin for restaurant-style texture.
  • Cook on medium flame for even crispiness.
  • Add vegetables for extra nutrition and fibre.
  • Rest the batter for 5–10 minutes for better consistency.
  • Add onions only after spreading batter for extra crisp texture.
  • For softer cheelas, make slightly thicker pancakes.
  • You can use green moong dal instead of yellow moong dal.
  • Ideal for breakfast, dinner, or post-workout meals.
  • Great for clean eating and healthy vegetarian meal plans.

🌿 VARIATIONS

Stuffed Moong Dal Cheela
Add paneer, tofu, or mixed vegetable filling.
Spinach Moong Cheela
Blend spinach leaves into the batter.
Oats Moong Cheela
Add powdered oats for extra fibre.
Paneer Protein Cheela
Top with grated paneer for higher protein.
Vegan Version
This recipe is naturally vegan.

❄ STORAGE

Refrigerator: Store batter for up to 2 days in an airtight container.
Meal Prep: Soak dal overnight for quicker morning preparation.
Reheating: Reheat cheelas on a hot tawa until crisp.

🥗 HEALTH BENEFITS

  • Moong dal is rich in plant-based protein that supports muscle recovery and satiety.
  • High protein and fibre help control hunger and reduce overeating.
  • Moong dal has a low glycemic index that helps maintain stable blood sugar levels.
  • Yellow moong dal is gentle on digestion and suitable for light meals.
  • Contains iron, magnesium, potassium, and B vitamins.
  • A filling breakfast option that helps prevent frequent snacking
 
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Frequently Asked Questions

Helpful answers about this healthy recipe

1.Is moong dal cheela good for weight loss?

Yes. It is high in protein and fibre, which helps keep you full for longer.

2.Is moong dal cheela diabetic-friendly?

Yes. Moong dal has a low glycemic index and supports balanced blood sugar levels.

3.Can I make moong dal cheela without soaking?

Soaking is recommended for smoother batter and easier digestion.

4.Is moong dal cheela high in protein?

Yes. It is one of the best vegetarian high-protein breakfast options.

5.Which chutney goes best with moong dal cheela?

Mint chutney, coriander chutney, and tomato chutney pair very well.
🌿 Healthy eating becomes easier with simple and nourishing recipes.