Moong Dal Protein Cheela Recipe with Horlicks Protein Powder

Soaked moong dal cheela is a simple Indian breakfast made with blended lentils, cumin and fenugreek for a mild, savoury flavour. It cooks into a light, crisp crepe that feels filling and comforting without being heavy.

Unflavoured Horlicks Protein Powder blends smoothly into the batter, adding protein while keeping the familiar taste of moong dal and spices intact. It makes an easy everyday meal that works well for breakfast or a light, satisfying snack at home or on busy mornings.

Moong Dal Protein Cheela Recipe at a Glance

Protein Approximately 31 to 33g per serving
Fibre Approximately 8 to 9g per serving
Calories Approximately 330 to 360 kcal per serving
Prep Time 10 minutes, excluding soaking time
Cook Time 10 minutes
Serves 2
Recipe Type Cheela, Breakfast
Dietary Vegetarian

Note: Nutrition values are approximate and may vary depending on the ingredients and quantities used.

WHAT YOU'LL NEED INGREDIENTS

1 sachet unflavoured Horlicks Protein Powder

1 cup soaked moong dal, drained

¼ tsp salt

¼ cup water

¼ tsp soaked fenugreek seeds

¼ tsp cumin powder

 How to Make Moong Dal Protein Cheela

Blend the soaked moong dal with the spices and water, then stir in the protein powder before cooking the batter into thin, savoury cheelas.

Step 1

Step 1: Prepare the Moong Dal Batter

Add the drained soaked moong dal, soaked fenugreek seeds, cumin powder, salt and water to a blender. Blend until you have a smooth, pourable batter.

Step 2

Step 2: Add the Protein Powder

Transfer the batter to a mixing bowl. Add the unflavoured Horlicks Protein Powder and mix well until it is evenly incorporated. If the batter feels too thick to spread, add a little water gradually.

Step 3

Step 3: Cook the Cheela

Heat a non-stick pan over medium heat. Pour a portion of the batter onto the centre and spread it gently into a thin round layer.

Step 4

Step 4: Cook Until Set

Cook until the underside is lightly browned and the surface looks set. Carefully flip the cheela and cook the other side until done. Repeat with the remaining batter.

Smart Protein Upgrades

  • Serve with a bowl of curd: A side of plain curd adds another protein source and works naturally with the savoury moong dal flavour.
  • Pair with roasted chana: Add a small portion of roasted chana on the side for extra crunch and plant based protein.
  • Serve with sprouts: A simple sprouts salad makes a fresh accompaniment while adding another plant protein option to the meal.

Protein Fact

The Horlicks Protein Powder provides 24g of protein from the sachet, while the moong dal contributes additional protein to the recipe. Together, they make the cheela a more protein rich breakfast option than a plain moong dal cheela.

Frequently Asked Questions

Can I make the batter thicker?

Yes. Use slightly less water if you prefer a thicker cheela. Keep the batter pourable enough to spread easily across the pan.

Why are my cheelas breaking while flipping?

The cheela may need more cooking time before you flip it. Let the underside set properly and develop a light brown surface before turning it over.

Can I prepare the moong dal batter ahead of time?

Yes. You can prepare the blended moong dal batter ahead and keep it refrigerated. Before cooking, stir it well and adjust the consistency with a little water if needed.
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