How to Make Oats Cheela with Moong and Chana Dal (Traditional & Healthy Version)
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.
Ingredients
Step-by-step instructions
Step 1 · Wash and soak moong dal and chana dal together in enough water for ...
Wash and soak moong dal and chana dal together in enough water for at least 2 hours. Drain the water before use.
Step 2 · Grind the soaked dals with oats
Grind the soaked dals with oats, ginger, green chili, cumin seeds, and a little water to make a smooth, thick batter.
Step 3 · Transfer the batter to a bowl
Transfer the batter to a bowl. Add chopped onions, coriander leaves, salt, turmeric, and red chili powder. Mix well.
Step 4 · Preheat a nonstick tawa on medium flame
Preheat a nonstick tawa on medium flame. Grease lightly with oil.
Step 5 · Pour a ladleful of batter onto the tawa and spread gently into a ro...
Pour a ladleful of batter onto the tawa and spread gently into a round cheela. Drizzle a few drops of oil around the edges.
Step 6 · Cook on medium flame till the base turns golden brown (2-3 minutes)
Cook on medium flame till the base turns golden brown (2-3 minutes). Flip and cook the other side till crisp.
Step 7 · Repeat for remaining batter
Repeat for remaining batter. Serve hot with dahi or green chutney.
Why this recipe 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.
A note on tradition
Cheelas are a beloved comfort food in North Indian households, often served during winter mornings or light lunches. The use of dal in cheelas dates back centuries, offering a protein-rich meal during festivals like Holi, when lighter vegetarian fare is preferred. Regional variations include adding methi, spinach, or bottle gourd. Traditionally cooked on a tawa and enjoyed with chutney or dahi, cheelas symbolize the Indian knack for transforming humble ingredients into satisfying, nutritious meals.