Lauki and Whole Green Moong Dal Cheela Recipe
A nutritious and hearty Indian breakfast, Lauki and Whole Green Moong Dal Cheela combines the goodness of protein-rich whole green moong dal with the fiber-filled bottle gourd (lauki). This delightful cheela is not only gluten-free but also vegan, making it a perfect choice for those looking for a healthy start to their day. The addition of lauki enhances the flavor while keeping it light and refreshing, perfect for a diabetic-friendly meal. Serve it with tangy chutneys or masala chai for a fulfilling meal!
Ingredients for Lauki and Whole Green Moong Dal Cheela:
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Rice flour | 1 tablespoon |
| Bottle gourd (lauki), grated | 1/2 cup |
| Green Chillies, chopped | 2 |
| Ginger, chopped | 1-inch piece |
| Coriander (Dhania) Leaves, finely chopped | 1 tablespoon |
| Asafoetida (hing) | A pinch |
| Salt | To taste |
| Oil (for cooking) | 2 teaspoons |
| Water | As required |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2-3
Instructions for Lauki and Whole Green Moong Dal Cheela:
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Soak the Green Moong Dal: Begin by soaking the whole green moong dal in water for about 5 hours. After soaking, wash and drain the dal thoroughly.
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Prepare the Batter: In a blender, add the soaked green moong dal, chopped ginger, and green chilies. Add a little water and blend the mixture to a smooth batter. The consistency should be slightly thicker than dosa batter. As bottle gourd (lauki) will release water, the batter needs to be thicker to maintain the right texture for the cheelas.
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Incorporate the Bottle Gourd: Transfer the blended dal batter to a mixing bowl. Grate the bottle gourd and add it to the batter. Add chopped coriander leaves, salt, rice flour, and a pinch of asafoetida (hing). Stir well. If needed, add more water to achieve a batter similar to dosa batter consistency.
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Cook the Cheelas: Heat a tawa (flat griddle) or frying pan over medium heat. Once hot, lightly grease the pan with oil. Pour a ladleful of batter onto the tawa and spread it out in a circular motion, from the inside to the outside.
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Fry and Crisp the Cheela: Drizzle a teaspoon of oil around the edges of the cheela. Cook for 2-3 minutes until the bottom turns golden brown and crisp. Flip the cheela and cook the other side until golden brown as well.
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Serve: Serve the Lauki and Whole Green Moong Dal Cheela hot with a side of chutneys like Red Chilli Coconut Chutney or Sweet and Spicy Tomato Chutney. Pair it with a refreshing cup of Masala Chai for a complete North Indian breakfast experience.
Nutritional Information per Serving (Approximate):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150-180 kcal |
| Protein | 8-10g |
| Carbohydrates | 25g |
| Fiber | 5g |
| Fat | 4g |
| Sodium | 200-300mg |
| Sugars | 3g |
Tips:
- You can add finely chopped vegetables like carrots or spinach to the batter for extra nutrition and color.
- Adjust the amount of water based on the consistency of the batter and how much liquid the lauki releases.
- This recipe can be made in large batches and stored in the refrigerator for up to 2 days. Reheat in a pan for crispy cheelas.
Enjoy this protein-packed, gluten-free, and vegan Lauki and Whole Green Moong Dal Cheela as part of a healthy and energizing breakfast. Its delicate flavors and wholesome ingredients make it a wonderful choice for anyone looking to start their day with a nutritious meal!
