Low Fat Moong Dal Cheela
Light, nutritious, and absolutely delicious, this Low Fat Moong Dal Cheela is a guilt-free take on a traditional Indian breakfast favorite. Made with protein-packed split yellow moong dal, aromatic cumin seeds, and a hint of spice from green chili and turmeric, this cheela is the perfect low-fat, plant-based meal for any time of day. The batter comes together easily after a quick soak and blend, creating soft, savory pancakes infused with fresh cilantro. Cooked on a non-stick pan with minimal oil, these cheelas are a healthy alternative to traditional fried options. Pair them with tangy chutney or creamy yogurt for a wholesome snack, light breakfast, or even a quick dinner. Perfect for those seeking a high-protein, low-fat, gluten-free recipe that's both flavorful and filling, this is sure to become a go-to in your healthy cooking repertoire.
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Ingredients
- 1 cup Split Yellow Moong Dal
- 1 cup Water
- 1 medium Green Chili
- 1 inch piece Ginger
- 0.5 teaspoon Cumin Seeds
- 0.25 teaspoon Turmeric Powder
- 0.5 teaspoon Salt
- 2 tablespoons Chopped Cilantro
- 0 as needed Non-stick Cooking Spray
Directions
Step 1
Rinse 1 cup of split yellow moong dal thoroughly under running water until the water runs clear.
Step 2
Soak the rinsed moong dal in 1 cup of water for at least 2 hours or overnight if possible, until the dal becomes soft.
Step 3
After soaking, drain the water and transfer the moong dal to a blender.
Step 4
Add 1 medium green chili, 1-inch piece of ginger, 0.5 teaspoon cumin seeds, 0.25 teaspoon turmeric powder, and 0.5 teaspoon salt to the blender.
Step 5
Blend the ingredients into a smooth batter. You may add 1-2 tablespoons of water if required to achieve the desired consistency. The batter should be thick yet pourable.
Step 6
Transfer the batter to a mixing bowl and stir in 2 tablespoons of chopped cilantro.
Step 7
Preheat a non-stick pan over medium heat. Lightly spray it with non-stick cooking spray.
Step 8
Pour a ladleful of batter onto the pan and spread it out gently using the back of the ladle to form a thin pancake.
Step 9
Cook for 2-3 minutes on medium heat until bubbles start to form on the surface.
Step 10
Flip the cheela carefully and cook the other side for another 2 minutes or until golden brown and cooked through.
Step 11
Remove from the pan and repeat the process with the remaining batter, ensuring to lightly spray the pan each time before cooking a new cheela.
Step 12
Serve hot with your choice of chutney or yogurt.
Nutrition Facts
| Serving size | (480.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 721.6 |
| Total Fat 3.2g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1228.7mg | 0% |
| Total Carbohydrate 124.4g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 1.1g | |
| Protein 50.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 234.2mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 2669.1mg | 0% |
Source of Calories