Green Moong Dal & Soya Chunks Cheela with grated Beetroot & Tofu
This Green Moong Dal & Soya Chunks Cheela is a nutritious and protein-packed Indian pancake that is perfect for breakfast, lunch, or a light dinner. The addition of beetroot and tofu as toppings not only enhances the taste but also boosts its nutritional value. This dish is high in protein, fiber, and essential vitamins, making it an excellent choice for a balanced diet.
Nutrition Facts
Per serving
Energy
70 kcal
Protein
6 g
Carbs
7 g
Fat
2 g
Fiber
3 g
Ingredients
Green gram, whole
0.25 grams (25g)
Soya chunks (Nutrela)
0.25 gm (25g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Clove Garlic, Minced
1.5 tsp (7g)
Chopped Green Chilli
2 tsp (4g)
Common salt
0.5 tsp (2.5g)
Plain Water
0.25 small cup (50g)
Beetroot
0.25 cup, grated (50g)
Silken Tofu (Voila)
0.25 cup, cubed (50g)
Chaat Masala
0.5 tsp (2.5g)
Instructions
Preparation
Soak Moong Dal: Soak green moong dal in water for 4–6 hours.
Prepare Soya Chunks: Soak soya chunks in hot water for 15 minutes. Squeeze thoroughly to remove excess water.
Grate tofu cubes.
Cooking Steps
Grind Batter:
In a mixer jar, add the soaked moong dal, soaked soya chunks, green coriander, garlic, green chili, and salt.
Add a small amount of water to grind into a smooth and slightly thick batter (cheela consistency).
Prepare Cheela:
Heat a non-stick pan over medium heat. Lightly grease it with a few drops of oil.
Pour 1–2 ladles of batter onto the pan and spread it into a round shape.
Garnish & Filling:
Before flipping the cheela, sprinkle grated beetroot on one half.
Spread grated tofu on the other half.
Gently press the toppings with a spatula to ensure they stick to the batter.
Cook & Serve:
Flip the cheela carefully and cook on both sides until golden brown.
Sprinkle a pinch of chaat masala on top.
3 Fold the cheela in half and remove it from the pan.
Serve hot.