Oats Cheela with Moong and Chana Dal

Name: Oats Cheela with Moong and Chana Dal
Cuisine: Indian

Lunch • India

185

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Oats Cheela with Moong and Chana Dal (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Easy

Oats Cheela with Moong and Chana Dal is a wholesome North Indian recipe that beautifully blends the goodness of whole grains and lentils, making it a perfect choice for lunch. Traditionally, cheelas are savory Indian pancakes popular in households across Punjab, Delhi, and Uttar Pradesh. This version uses oats, moong dal (split yellow gram), and chana dal (split Bengal gram), infusing the dish with high protein, fiber, and a delicious nutty flavor. The addition of oats is a modern, health-conscious twist, making this cheela ideal for those looking to manage weight and boost nutrition without sacrificing authentic taste. In Indian homes, cheela is a staple for quick, hearty meals during busy weekdays or as a festive treat during occasions like Holi and Lohri. The combination of moong dal and chana dal gives the cheela a soft yet crisp texture, while oats add lightness and help keep you full for longer. Enhanced with fresh coriander (dhaniya), green chilies, and spices, this savory pancake is both nutritious and flavorful. Oats Cheela with Moong and Chana Dal is a fantastic choice for anyone following a vegetarian or high-protein diet, and it pairs well with dahi (curd) or green chutney for a complete, satiating meal.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 2 medium cheelas per serving)

1/2 cup Oats (rolled oats or instant oats)
1/4 cup Moong dal (split yellow gram)
1/4 cup Chana dal (split Bengal gram)
1 small, finely chopped Onion (pyaz)
1, finely chopped Green chili (hari mirch) - optional
2 tbsp, chopped Coriander leaves (dhaniya)
1/2 tsp Cumin seeds (jeera)
1/2 inch, grated Ginger (adrak)
to taste Salt (namak)
1/4 tsp Red chili powder (lal mirch) - optional
1/4 tsp Turmeric powder (haldi) - optional
as needed Water (for batter)
2 tsp Oil (for greasing tawa)

Instructions

1
Wash and soak moong dal and chana dal together in enough water for at least 2 hours. Drain the water before use.
5 minutes
Soaking ensures soft batter and easy grinding.
2
Grind the soaked dals with oats, ginger, green chili, cumin seeds, and a little water to make a smooth, thick batter.
5 minutes
Do not add excess water to keep the batter spreadable yet thick.
3
Transfer the batter to a bowl. Add chopped onions, coriander leaves, salt, turmeric, and red chili powder. Mix well.
2 minutes
Add vegetables just before making cheelas to retain crunch.
4
Preheat a nonstick tawa on medium flame. Grease lightly with oil.
2 minutes
Use minimal oil for a healthier cheela.

Why This Dish is Healthy

This cheela is a healthy choice because it combines complex carbohydrates, plant protein, and dietary fiber, helping to keep blood sugar stable and curb hunger pangs. Using minimal oil and including oats makes it suitable for weight loss and heart health. It supports a balanced vegetarian diet and is diabetic-friendly due to its low glycemic index ingredients. Enjoying this cheela can be part of a sustainable, healthy eating routine.

Oats Cheela with Moong and Chana Dal is a powerhouse of nutrients. Moong and chana dal supply high-quality plant protein, essential for muscle building and repair, while oats offer soluble fiber that aids digestion and heart health. The dish is low in saturated fat, cholesterol-free, and rich in vitamins like B-complex and minerals such as iron, magnesium, and potassium. It also contains antioxidants from fresh coriander and onions, making it a wholesome meal for any age group.