Oats Moong Carrot Cheela – a wholesome, protein-rich Cheela made with sprouted moong, oats, and fresh vegetables—perfect for a nourishing start to the day.
About Oats Moong Carrot Cheela
Made with sprouted moong, rolled oats, fresh veggies, and warming spices, this cheela is not only nutritious but also incredibly satisfying. It’s a great way to include sprouts and oats in your diet—without compromising on taste.
Though it takes a bit longer to cook than regular dosas or besan chillas due to its dense, nutrient-rich ingredients, the delicious and nourishing outcome makes it well worth the wait. Serve it hot with green chutney or curd for a complete and hearty meal that will keep you full and energized for hours.
Whether you’re trying to eat cleaner, pack more protein into your meals, or just explore something new—this Oats Moong Carrot Cheela is a must-try!
Step-wise recipe with instructions
Heat a pan and dry roast the rolled oats on low heat for 3–4 minutes until they give off a nutty aroma. Let them cool, then grind into a fine powder.
In a blender, add the sprouted moong, green chillies, and ginger.
Blend into a smooth paste using a little water if needed.
Transfer this paste to a mixing bowl. To the moong paste, add the oats powder, chopped onion, grated carrots, coriander leaves, ajwain, turmeric powder, red chilli powder, and salt. Mix well.
Add about ½ cup water to get a thick, spreadable batter. Let the batter rest for 30 minutes to allow the flavors to blend. Add more water if required to adjust the consistency of the batter.
Heat an iron skillet . Pour a ladleful of batter and spread it gently in a circular motion to form a cheela.
Drizzle a little oil around the edges. Cover and cook on low heat till the underside is golden. Flip and cook the other side till done.
Serve hot with green chutney.
Recipe Card
Oats Moong & Carrot Cheela | Protein rich Cheela
Ingredients
- ½ cup rolled oats
- 2 cups of sprouted moong
- 2 green chillies
- 1 inch ginger
- ½ cup grated carrots
- ½ cup chopped coriander leaves
- 1 onion, chopped
- 1 tsp ajwain (carom seeds)
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- salt to taste
Instructions
- Heat a pan and dry roast the rolled oats on low heat for 3–4 minutes until they give out a nutty aroma.
- Let them cool, then grind into a fine powder.
- In a blender, add the sprouted moong, green chillies, and ginger. Blend into a smooth paste using a little water if needed.
- Transfer this paste to a mixingbowl.
- To the moong paste, add the oats powder, chopped onion, grated carrots,coriander leaves, ajwain, turmeric powder, red chilli powder, and salt. Mix well. Add about ½ cup water to get a thick, spreadable batter.
- Let the batter rest for 30 minutes to allow the flavors to blend. Add more water if required to adjust the consistency of the batter.
- Heat an iron skillet . Pour a ladleful of batter and spread it gently in a circular motion to form a cheela.
- Drizzle a little oil around the edges.
- Cover and cook on low heat till the underside is golden.
- Flip and cook the other side till done.
- Serve hot with green chutney.
Some more healthy breakfast recipes
Sprouted Moong Dhokla
Oats Palak Paratha
Oats Dhokla
Jowar Flakes Poha
Poha style Oats
Instant Oats Idli
Oats Carrot Idli
Millet Upma
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