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Moong Dal Cheela with vegetables

3 Mins read
Moong Dal Cheela with vegetables

I am making Moong Dal Cheela with vegetables. We will add an amazing mixture to this cheela, making this cheela very delicious. And the best part is that it is made very quickly we make a yellow moong dal batter of the cheela. After that, I chop a lot of vegetables in a chopper and then mix it with a lot of paneer. So it becomes a mixture of vegetables and paneer. Then we make a cheela and lot the mixture on top of it and then cook it properly and very quickly, this delicious cheela is ready. And one better part is that you eat dal in this with a lot of vegetables and paneer. It is very balanced recipe. It is perfect for breakfast. You can have it for lunch as well. Or you can have it for breakfast in the evening as well. If you eat one chelea, it will your stomach and it is healthy as well as delicious, so when this recipe is made using so, when this recipe is made using green moong dal instead of yellow moong dal, it is called paratha in the south of India. Which is a dal dosa. So, there are different names for it in different places. But the recipe is similar. Which is very delicious. So there are different versions of it as well. Now, first of all, let’s see how to prepare the batter for this cheela.   

About Moong Dal Cheela with vegetables

It is believed that Moong Dal Cheela originated in Andhra Pradesh, India. The dish is quite similar to the south Indian dish – dosa. It is also known as pesarattu, pesara attu and pesara dosa. Over time, moong dal chilla has become a popular breakfast option across various other states in the country.

Moong Chilla is healthy because it’s packed with protein, fiber, vitamins, and minerals, making it a nutritious choice for weight loss and overall well-being.

One Green Moong Dal Chilla (50 grams) gives 119 calories. Out of which carbohydrates comprise 65 calories, proteins account for 26 calories and the remaining calories come from fat which is 60 calories.

Both of them contain almost the same calories. Both moong dal cheela and besan cheela of 75 grams have approximately 115 and 108 calories respectively. But moong dal chela is slightly higher in protein as it contains approximately 6 grams of protein. While besan cheela has 4 grams of protein.

The word Chilla in music comes from the practice of forty days after childbirth during which the mother is said to be “unclean”, or quarantined, or more generally a period of religious fasting and worship.

Method:

  • Wash & soak the moong dal until the water added turns clear & let it soak for an hour. Once soaked, discard the water & add the dal into a mixer jar along with ginger, chili, cumin seeds, salt & water, grind it into a fine batter, transfer it into a bowl & stir well to check the consistency, the batter should not be too thin.
  •  To make the topping add all the veggies into a mixer jar & chop them, transfer the veggies into a bowl & add paneer, fresh coriander & spring onion greens, stir well & the topping is ready.
  • Set a tawa over high heat & let it get hot, sprinkle water once it gets hot to check the temperature, the water should sizzle & evaporate in a few seconds.
  •  Pour a ladle full of batter on the tawa & spread it into a dosa & add the topping evenly on the surface, pressing it gently so that it doesn’t fall off.
  • Add salt, black pepper & ghee on the top & cook over medium flame until the cheela becomes light golden brown from the bottom then flip it using a spatula & cook on the other side for 2-3 minutes until the veggies get cooked.
  • Once cooked, flip the cheela again & roll it, transfer it onto a chopping board & cut it into pieces. Your delicious & healthy moong dal ka cheela is ready, serve it with some green chutney & sweet tamarind chutney.

Moong Dal Cheela with vegetables

Recipe by foodifire
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

119

kcal

Ingredients

  •  Batter YELLOW MOONG DAL  | 1 CUP

  • GINGER |  1-INCH

  • GREEN CHILI  |  2 NOS

  • CUMIN SEEDS |  A PINCH

  • SALT TO TASTE

  • WATER  | 1/4 CUP

  • Topping
  •  CARROT | 1 MEDIUM SIZED.

  • CABBAGE | 1/2 MEDIUM SIZED

  • CAPSICUM | 1 MEDIUM SIZED

  • GINGER | 1 INCH

  • GREEN CHILLI | 2 NOS

  • PANEER | 250 GRAMS (GRATED)

  • FRESH CORIANDER | A HANDFUL (CHOPPED)

  • SPRING ONION GREENS | A HANDFUL (CHOPPED)

  • Cooking SALT | TO TASTE BLACK

  • PEPPER POWDER | A PINCH (FRESHLY CRUSHED)

  • GHEE | AS REQUIRED

Directions

  • Wash & soak the moong dal until the water added turns clear & let it soak for an hour. Once soaked, discard the water & add the dal into a mixer jar along with ginger, chili, cumin seeds, salt & water, grind it into a fine batter, transfer it into a bowl & stir well to check the consistency, the batter should not be too thin.
  • To make the topping add all the veggies into a mixer jar & chop them, transfer the veggies into a bowl & add paneer, fresh coriander & spring onion greens, stir well & the topping is ready.
  • Set a tawa over high heat & let it get hot, sprinkle water once it gets hot to check the temperature, the water should sizzle & evaporate in a few seconds.
  •  Pour a ladle full of batter on the tawa & spread it into a dosa & add the topping evenly on the surface, pressing it gently so that it doesn’t fall off.
  • Add salt, black pepper & ghee on the top & cook over medium flame until the cheela becomes light golden brown from the bottom then flip it using a spatula & cook on the other side for 2-3 minutes until the veggies get cooked.
  • Once cooked, flip the cheela again & roll it, transfer it onto a chopping board & cut it into pieces. Your delicious & healthy moong dal ka cheela is ready.
  • Serve it with some green chutney & sweet tamarind chutney.

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