Moong Dal and Chana Dal Oats Cheela
Lunch • India
How to Make Moong Dal and Chana Dal Oats Cheela (Traditional & Healthy Version)
Moong Dal and Chana Dal Oats Cheela is a nutritious and protein-packed Indian savory pancake, originating from the heart of North India. This dish beautifully blends the earthy flavors of moong dal (split yellow lentils), chana dal (split Bengal gram), and oats, making it a modern twist on the classic cheela. Popular across Punjab, Delhi, and Uttar Pradesh, it's commonly enjoyed as a wholesome lunch or filling breakfast. The combination of dals and oats creates a fluffy yet crisp texture, while fresh herbs and spices add a burst of flavor in every bite. Cheelas have been a staple in Indian households for generations, often prepared during festivals like Holi or as a special weekend meal. This updated version is ideal for anyone seeking a healthy, vegetarian, and high-protein meal without compromising on authentic taste. The use of oats not only boosts dietary fiber but also gives a subtle nuttiness, perfectly complementing the dal base. Served with green chutney or dahi (curd), this cheela is both comforting and satisfying, making it a favorite for families looking to stay fit and energized.
Ingredients(for 2 medium cheelas per person)
- 1/2 cup Moong dal (split yellow dal)
- 1/4 cup Chana dal (split Bengal gram)
- 1/2 cup Rolled oats (grind to flour)
- 1 Green chilli (finely chopped, hari mirch)
- 1 inch Ginger (grated, adrak)
- 2 tbsp Coriander leaves (chopped, dhania)
- 1/2 tsp Cumin seeds (jeera)
- 1 small Carrot (grated, gajar) - optional
- 1 small Onion (finely chopped, pyaz) - optional
- to taste Salt (namak)
- 1/4 tsp Turmeric powder (haldi)
- as needed Water (for batter)
- 1-2 tsp Oil (for cooking, use mustard oil for flavor)
Instructions
- 1
Rinse and soak moong dal and chana dal together in water for 2-3 hours. Drain excess water.
3 hours (soaking)
Soaking dals ensures a smoother batter and better digestion.
- 2
Grind soaked dals with oats, green chilli, ginger, salt, turmeric, and cumin seeds to a smooth, thick batter. Add water as required.
5 minutes
Do not add too much water; batter should be of pouring but thick consistency.
- 3
Transfer batter to a bowl. Mix in chopped coriander, grated carrot, and onion. Adjust salt if needed.
2 minutes
You can add other grated veggies like lauki or spinach for variety.
- 4
Heat a tawa or non-stick griddle on medium flame. Grease lightly with oil.
2 minutes
Use a cast iron tawa for best flavor and crispy edges.
Why This Dish is Healthy
This Moong Dal and Chana Dal Oats Cheela recipe is a healthy choice as it combines high-protein dals with fiber-rich oats, supporting weight management and muscle health. The dish is cooked with minimal oil, is low in glycemic index, and includes fresh vegetables, making it ideal for diabetics, weight watchers, and anyone aiming for a nutrient-dense Indian lunch. The absence of maida (refined flour) and the use of whole, natural ingredients ensure optimal nutrition and satiety.
Moong dal and chana dal are both rich sources of plant-based protein and dietary fiber, making this cheela an excellent meal for sustained energy without spikes in blood sugar. Oats add beta-glucan, a soluble fiber that helps manage cholesterol and supports heart health. The inclusion of vegetables brings in essential vitamins like A and C, as well as minerals and antioxidants. This cheela is low in saturated fat, contains complex carbohydrates, and is free from refined flour, making it a balanced meal suitable for most diets.
Pro Tips
- 💡Tip 1: Grind oats to a fine powder before mixing for a smoother cheela.
- 💡Tip 2: Add a pinch of ajwain (carom seeds) for extra digestive benefits.
- 💡Tip 3: Always use a well-heated tawa to prevent the cheela from sticking.
Storage & Serving
Store leftover cheelas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave before serving. Batter can be refrigerated for 24 hours.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
