Low Fat Moong Dal Cheela
Light, nutritious, and packed with flavor, this Low Fat Moong Dal Cheela is the ultimate guilt-free breakfast or snack recipe! Made with protein-rich split yellow moong dal, aromatic spices like cumin and turmeric, and a touch of green chili for heat, these savory lentil pancakes are not only healthy but incredibly satisfying. The batter, blended to silky perfection with ginger and fresh cilantro, cooks up into thin, golden cheelas that are crisp at the edges and tender at the center. With minimal oil thanks to a non-stick cooking spray, this low-fat recipe is perfect for those watching their calorie intake. Quick to prepare and versatile, serve these cheelas with a side of tangy chutney or creamy yogurt for a wholesome and flavorful meal that will please your taste buds and nourish your body. Perfect for anyone seeking an easy high-protein, plant-based dish!
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Recipe Information
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
- as needed Non-stick Cooking Spray
Instructions
Rinse 1 cup of split yellow moong dal thoroughly under running water until the water runs clear.
Soak the rinsed moong dal in 1 cup of water for at least 2 hours or overnight if possible, until the dal becomes soft.
After soaking, drain the water and transfer the moong dal to a blender.
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.
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.
Transfer the batter to a mixing bowl and stir in 2 tablespoons of chopped cilantro.
Preheat a non-stick pan over medium heat. Lightly spray it with non-stick cooking spray.
Pour a ladleful of batter onto the pan and spread it out gently using the back of the ladle to form a thin pancake.
Cook for 2-3 minutes on medium heat until bubbles start to form on the surface.
Flip the cheela carefully and cook the other side for another 2 minutes or until golden brown and cooked through.
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.
Serve hot with your choice of chutney or yogurt.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 1.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2669 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
