Whole Moong Cheela
Looking for a quick, high-protein breakfast that’s super kind to your gut? This Whole Moong Cheela delivers roughly 330 calories and 34g of protein (when paired with a serving of non-fat Greek yogurt) to keep you full and energized. Naturally plant-based, it requires zero fermentation and comes together in minutes for a wholesome way to kickstart your morning.
First, soak your whole moong beans and rice, then blend them with fresh ginger, green chili, and spices into a smooth batter. Next, pour it thin on a hot tawa until it gets wonderfully crisp and golden. Finally, crisp it up with a touch of ghee and serve it piping hot with fresh green chutney!
Why You’ll Love This Whole Moong Cheela
- Naturally High-Protein: Using whole moong and rice makes this a macro-friendly, nutrient-dense breakfast that keeps you full and energized.
- Zero Fermentation: No waiting around overnight. Just soak, blend, and cook!
- Gut-Friendly: Made with wholesome, easily digestible ingredients that are gentle on your stomach.
- Crispy & Savory: Spreading the batter thin gives you an incredible, golden-brown crunch without any heavy flour.
Serving Suggestions
Serve these crispy cheelas hot with a side of spicy green mint-coriander chutney, coconut chutney, or a bowl of spiced yogurt for the ultimate flavor burst!
According to Healthline’s guide on mung beans, these nutrient-dense lentils provide a fantastic boost of plant-based protein and essential minerals to keep you energized.
If you love this dish, be sure to check out my other high-protein recipes for more easy meal inspiration!
Whole Moong Cheela
Ingredients
- 1/3 cup whole moong beans soaked for 4+ hours
- 3 tbsp rice soaked with the moong
- 1 green chili
- 1/2 inch ginger
- Salt to taste
- Water as needed for smooth blending
- 1-2 tsp ghee or oil for cooking and crisping
Instructions
- Wash and soak your whole moong beans and rice together in water for at least 4 hours.
- Drain your soaked moong and rice, and add them to a blender along with the green chili, ginger, and a splash of water.
- Blend until completely smooth and pourable, then transfer to a bowl and season with salt to taste.
- Heat a flat pan or cast-iron tawa over medium-high heat and lightly oil or ghee the surface.
- Pour a ladleful of the batter into the center and use the back of your ladle to spread it outward in circular motions into a thin, even layer.
- Drizzle a few drops of oil or ghee around the edges and center, cooking until the bottom turns golden-brown and crispy.
- Fold or roll it up and serve piping hot!
Notes
- Soaking is Key: Don’t skip soaking your whole moong and rice for at least 4 hours. This ensures the batter blends completely smooth without any gritty texture.
- Get the Tawa Hot: Make sure your pan is properly heated before pouring the batter so it spreads smoothly and achieves that signature crispy edge.
