Protein-Powered Moong Cheela Recipe For Diabetes

Last updated on July 18th, 2024>

Protein-Powered Moong Cheela with Tandoori Mix Veg Filling

30 mins | 108.6 Kcal | Serves 1 (60 g)

Moong Cheela with Tandoori Mix Ve Filling is a savory Indian pancake made from ground moong dal (mung beans) batter. It is stuffed with a spiced mixture of tandoori-seasoned vegetables. This dish combines the protein-rich moong dal cheela with a flavorful filling of assorted vegetables, creating a nutritious and satisfying meal that is both healthy and delicious.

Nutritional Information

2.21g protein | 5.42g Carbs | 8.56g | 4.2g Fiber

About the Recipe

Serving Portion: 2

Moong Dal Cheela with Tandoori Mixed Vegetable Filling is a nutritious and flavorful dish that combines the benefits of moong dal with the rich taste of tandoori-spiced vegetables. Moong dal, or whole moong beans, are an excellent choice for diabetics due to their low glycemic index of 25 and a glycemic load of just 4. These properties make them a smart food choice for maintaining stable blood sugar levels. 

Ingredients

• Mung Dal, dhuli (yellow) – 1/4 cup- 
• Water – 1⁄4 cup + 1⁄2 cup
• Salt & Red chili powder – a pinch each
• Cilantro/coriander leaves – 1 tsp. Chopped fine Oil- 1 teaspoon
• Tandoori Mix Veg Filling Ingredients
• Cauliflower/Gobhi – 75 gms or 1⁄2 cup finely chopped
• Bell Pepper / Capsicum – 50 gms or 1⁄4 cup finely chopped
• Scallions/Green Onions – 1 stalk, finely chopped
• Green peas – 2 tbsp
• Mint leaves – 3 to 4 chopped fine
• Coriander / Cilantro leaves – handful
• Oil & Spices
• Olive Oil – 1 tsp. You may use the oil of your choice
• Tandoori Masala – a fat pinch
• Salt according to taste

Note: In case you do not have Tandoori Masala, then use a pinch of garam masala and a pinch of fancy paprika or kashmiri lal mirch together.

Method of Preparation

Step – 1:

Wash 1/4 cup of mung dhuli thoroughly until the water runs clear. Soak it in 1/4 cup of water for about 1.5 hours. The dal will absorb the water and double in size.

Step – 2:

In a high-power blender or mixie, add the soaked dal and 1/2 cup of water. Blend until you have a smooth, runny batter with a free-flowing pouring consistency.

Step – 3:

Add salt, red chili powder, and chopped cilantro/coriander leaves to the batter. Mix well and set aside.

Step – 4

Finely chop the vegetables you plan to use for the filling, such as carrots, bell peppers, onions, and peas.

Step – 5: 

Heat olive oil in a non-stick, hard anodized, or ceramic pan. Once hot, add the finely chopped vegetables to the pan. Sprinkle tandoori masala and salt over the vegetables.

Step – 6: 

Cook the vegetables on medium flame until they are soft but not mushy. Stir occasionally to ensure even cooking.

Step – 7: 

Add chopped mint and coriander leaves to the cooked vegetables. Stir well, cover with a lid, and turn off the heat. Set aside the filling until the cheelas are ready.

Step – 8: 

Heat a flat, non-stick or hard anodized griddle or tawa. You can also use an electric griddle to make 2-3 cheelas at a time.

Step – 9: 

Pour less than 1/4 cup of batter onto the griddle and spread it thinly in a round shape. Cook on high for about 2 minutes until it is cooked and slightly dark yellow in color. Flip gently and cook for another minute. Repeat until all the batter is used.

Step – 10:

Lay a cooked cheela flat, scoop some tandoori vegetable filling, and spread it on one side. Add some chutney if desired. Roll it tightly into a wrap and serve warm. Enjoy your delicious and healthy mung cheelas with tandoori mixed veg filling!