How to Make Moong and Chana Dala and Oats Cheela (Traditional & Healthy Version)
Moong and Chana Dala and Oats Cheela is a nutritious, savory Indian pancake that combines the wholesome goodness of moong dal (split green gram), chana dal (split Bengal gram), and oats. This dish originates from the heartlands of North India and is celebrated for its high protein content and comforting flavors. Traditionally, cheela is a popular breakfast or lunch item, especially in states like Rajasthan, Uttar Pradesh, and Delhi, where quick, healthy meals are cherished by busy families. The combination of dals and oats creates a unique texture and flavor profile, with the dals adding earthiness and the oats giving a mild nuttiness. Cheela is often enjoyed with tangy chutneys or dahi (curd), making it both filling and light on the stomach. It is a versatile dish that is easy to prepare and suitable for all age groups, making it an ideal choice during festivals like Holi or as a nutritious tiffin snack for children. Its adaptability and quick preparation have made it a global favorite among health-conscious Indians. Whether you are looking for a protein-rich meal, a diabetic-friendly snack, or a wholesome lunch, Moong and Chana Dala and Oats Cheela fits perfectly into a modern Indian kitchen. With regional twists and endless ingredient variations, this cheela celebrates the diversity of Indian cuisine while keeping health at the forefront.
Ingredients
Step-by-step instructions
Step 1 · Rinse and soak moong dal and chana dal together in enough water for...
Rinse and soak moong dal and chana dal together in enough water for at least 2 hours. Drain excess water.
Step 2 · In a mixer
In a mixer, add soaked dals, oats, ginger, green chili, and cumin seeds. Blend into a smooth batter using water as needed.
Step 3 · Transfer the batter to a bowl
Transfer the batter to a bowl. Add chopped onion, coriander leaves, and salt. Mix well.
Step 4 · Heat a nonstick tawa or iron griddle on medium flame
Heat a nonstick tawa or iron griddle on medium flame. Grease lightly with oil.
Step 5 · Pour a ladleful of batter onto the tawa
Pour a ladleful of batter onto the tawa. Spread evenly into a circle (like a dosa or pancake). Drizzle a few drops of oil around the edges.
Step 6 · Cook on medium flame until golden spots appear
Cook on medium flame until golden spots appear. Flip and cook the other side until crisp and cooked through.
Step 7 · Repeat for remaining batter
Repeat for remaining batter. Serve hot with mint chutney or dahi.
Why this recipe is healthy
This cheela is healthy due to its high protein, low fat, and high fiber composition. The combination of dals and oats ensures slow digestion and satiety, ideal for weight management and diabetes control. It contains no refined flour or excessive oil, making it a perfect fit for calorie-conscious diets. The addition of fresh herbs and spices boosts antioxidant intake, supporting overall well-being.
A note on tradition
Cheela is a staple in many North Indian households, often prepared as a quick breakfast or light lunch. It is especially popular during festivals like Holi, when families seek healthy, easy-to-make snacks amid celebrations. Regional variations abound; for instance, in Rajasthan, besan (gram flour) cheela is preferred, while in urban India, oats and other whole grains are now commonly added for extra nutrition. Cheela’s adaptability ensures it remains a cherished dish across generations and regions.