Protein Rich Cheela Recipe

Cooking Directions

• STEP 1.In a bowl, soak 1 cup of moong dal (split yellow lentils) in water for 4-5 hours.
• STEP 2.Drain the water and grind the soaked dal along with 1/2 cup of water to make a smooth batter.
• STEP 3.Add finely chopped onions, tomatoes, green chilies, coriander leaves, and grated ginger to the batter.
• STEP 4.Season with salt, turmeric powder, red chili powder, and cumin powder. Mix well.
• STEP 5.Heat a non-stick pan and grease it with oil. Pour a ladleful of batter onto the pan and spread it in a circular motion.
• STEP 6.Cook on medium heat until the cheela turns golden brown and crispy on both sides.
• STEP 7.Repeat the process with the remaining batter to make more cheelas.
• STEP 8.Serve the protein-rich cheela hot with chutney or yogurt. Enjoy!

Cooking Tips

• You can add grated vegetables like carrots, spinach, or bell peppers to the batter for added nutrition.
• Make sure the batter is of pouring consistency, similar to that of dosa batter.
• To make the cheela more flavorful, you can add a pinch of asafoetida (hing) to the batter.
• For a healthier version, you can cook the cheela on a griddle with minimal oil or use a non-stick pan.
• Leftover cheelas can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve the protein-rich cheela hot with mint chutney, coconut chutney, or yogurt.
• You can also serve it as a wrap by adding some salad and chutney inside and rolling it up.
• Leftover cheelas can be reheated in a pan or microwave before serving.
• To store, let the cheelas cool completely, then stack them with parchment paper in between to prevent sticking.