High Protein Dal Cheela/ Dosa Recipe | Instant crispy Cheela or Dosa recipe

This High Protein Dal Cheela, also known as a type of dosa, is a delicious and nutritious Indian pancake made from a blend of various lentils and rice. It’s an excellent choice for those looking to manage diabetes or for anyone aiming for weight loss, due to its high protein content and low glycemic index. This recipe is not only quick and easy to prepare, but it also yields a crispy and flavorful dish. Served with tomato and green chutneys, this cheela makes for a wholesome and satisfying meal. This cheela is known as adaiin South India. It is served with spicy coconut chutney. If you’re looking for some quick , easy and wholesome meal this dal rice cheela or dosa will be perfect for you. Do try it for your next meal.

Print Recipe Pin Recipe

Ingredients

  

For the Cheela:

• ½ cup rice
• 1 cup chana dal split chickpeas
• 1 cup urad dal black gram
• 1 cup moong dal green gram
• 2 Kashmiri red chilies
• 1- inch piece of ginger
• 2 green chilies
• 3-4 tablespoons yogurt fresh
• 1 tablespoon sugar optional, can be omitted for diabetic-friendly
• ¼ cup semolina suji
• ½ teaspoon turmeric powder
• 1 tablespoon salt
• Water as needed for consistency
• Oil for cooking

For Tomato Chutney:

• 4 ripe tomatoes
• ½ teaspoon cumin seeds
• 2 teaspoons dry coriander seeds
• 8-10 cloves of garlic
• 1 teaspoon red chili powder
• 1 tablespoon roasted chana dal optional, for texture
• Salt to taste
• Oil for tempering
• 1 pinch asafoetida hing
• A few curry leaves
• 2 dry red chilies

For Green Chutney:

• A handful of fresh coriander leaves
• A handful of fresh mint leaves
• 2 green chilies
• 1 small piece of ginger
• 2 tablespoons of any fried or savory snack for thickness, optional
• 4 tablespoons yogurt
• 1 teaspoon cumin seeds
• Salt to taste
• A pinch of black salt optional

For Garnish:

• Finely chopped onions
• Finely chopped green chilies
• Grated carrot
• Fresh coriander leaves

Instructions

 

Soaking:

• Wash the rice, chana dal, urad dal, and moong dal thoroughly.
• Soak them in water for 4-5 hours.
• After 5 hours , drain the soaked dal and rice.
• Blend them together in a mixer grinder with ginger, green chilies, and yogurt. Add a little water if needed to make a slightly coarse batter (similar to dosa batter consistency).
• Stir in semolina, turmeric powder, and salt. Mix well. Adjust consistency with water if necessary.

Making Tomato Chutney:

• Heat a pan with a little oil. Add cumin seeds, dry coriander seeds, and garlic. Sauté until fragrant.
• Add chopped tomatoes and cook until soft.
• Allow the mixture to cool, then blend into a smooth paste. Adjust seasoning with salt, red chili powder, and roasted chana dal (optional).
• Temper with a tadka of hing, curry leaves, and dry red chilies in hot oil, then mix into the chutney.

Making Green Chutney:

• In a blender, combine coriander leaves, mint leaves, green chilies, ginger, fried snacks (optional), and yogurt.
• Blend into a smooth paste. Adjust seasoning with salt and black salt.

Cooking the Cheela:

• Heat a non-stick tawa or skillet and lightly grease it with oil.
• Pour a ladleful of batter onto the tawa and spread it into a thin, even circle.
• Cook on medium heat until the underside is golden and crispy. Flip and cook the other side if desired.
• Garnish with finely chopped onions, green chilies, grated carrot, and coriander leaves while it’s still hot.

Serving:

• Serve hot with tomato chutney and green chutney. Enjoy your crispy, high-protein cheela as a nutritious meal.

Video

Notes

The batter consistency should be similar to dosa batter, not too thick or too thin.
Experiment with different vegetables and toppings according to your preference.
For a cheesy twist, you can add cheese and a spicy sauce to make a Schezwan cheese cheela.
Enjoy your healthy and crispy Dal Rice Cheela!

Tried this recipe?Let us know how it was!