High Protein Rich Cheela - A perfect healthy breakfast
We all know how hectic mornings can be, but that doesn’t mean you have to compromise on your breakfast! Eating right in the morning is more important than how much you eat. A nutrient dense meal fuels your body for the day, and that’s why today we are making High Protein rich cheela, an ideal breakfast that’s both tasty and packed with essential nutrients.
This cheela is powerhouse of proteins and fibers, made with spouted moong and chana along with fresh vegetables. It’s perfect for breakfast or as a snack for kids tiffin.
Why this cheela is a powerful meal??
- Rich in protein and fiber, they aid in digestion and provide long lasting energy.
- Cabbage, spinach and tomatoes add essential vitamins, and minerals to your diet.
- These seeds are packed with healthy fats, fibers and antioxidants, making your meal more nutritious.
- Another great source of protein, it helps make the cheela light and fluffy.
Ingredients
- Sprouted moong and chana – 1 cup (rich in protein and fiber)
- Green chili – 2 (chopped)
- Ginger – 1/2 inch piece, grated
- Gram flour / besan – 1 cup
- Grated cabbage – 1 cup
- Chopped spinach – 1/2 cup
- Chopped tomato – 1 (med. size)
- Turmeric powder – 1/4 tsp
- Red chili powder – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Coriander powder – 1/2 tsp
- White & black sesame seeds + flax seeds mixture – 2 tsp
- Salt – as per taste
- Water – as required
- Chopped coriander leaves – 2 tbsp
- Oil – as required
Method
- Firstly, take 1 cup of sprouted moong and chana, which are packed with protein, and add them to blender jar.
- Now add 2 chopped green chilies and 1/2 inch piece of grated ginger.
- Grind the mixture into a smooth paste, adding a little water if necessary.
- Now transfer the moong and chana paste into a large mixing bowl.
- Add 1 cup of gram flour (besan) to the bowl. This will add extra protein add help bind the ingredients.
- Now, add 1 cup of grated cabbage, 1/2 cup chopped spinach, add 1 chopped tomato. These vegetables will increase the fiber content and add freshness to the cheela.
- Next, add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp cumin seeds, and 1/2 tsp coriander powder. Adjust the spices according to your taste preference.
- Add salt as per taste. Gradually pour water and mix everything to form a smooth, pourable water.
- Add 2 tbsp of finely chopped coriander leaves for extra flavor and freshness.
- Now, heat a non stick pan or cast iron pan and lightly grease it with oil.
- Pour a ladleful of the cheela batter on to the pan and spread it in a circular motion to form a thin pancake.
- Sprinkle a mixture of while and black sesame seeds and flax seeds (around 2 tsp) on top for an added crunch.
- Cover the pan with a lid and let the cheela cook on medium heat for about 3 – 4 minutes.
- After 3 – 4 minutes, remove the lid and gently flip the cheela. Cook the other side for 1 – 2 minutes until it becomes golden brown and slightly crispy.
- Ensure the cheela is cooked evenly on both sides, and the edges turn golden and crisp.
