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Recipe 8 · Breakfast
Green Moong Cheela
A Crisp, Savoury, High-Protein Pancake
A protein-rich savoury pancake made from whole green moong and besan, with 5 g of Power Sprinkle whisked into the batter.
Ingredients
- 20 g whole green moong, soaked 6–8 hours
- ½-inch ginger
- 1 clove garlic
- 1 teaspoon salt
- 1 green chilli
- 20 ml water for grinding
- 1 teaspoon each finely chopped onion and grated carrot
- 2 tablespoons besan
- 5 g Power Sprinkle
- 2 tablespoons water to adjust consistency
Method
- Drain the soaked moong and discard the soaking water. Grind with ginger, garlic, salt and green chilli, adding 20 ml water, to a smooth paste.
- Take 30 g of the batter. Add the Power Sprinkle and 2 tablespoons water to loosen to a runny consistency.
- Stir in the chopped onion and grated carrot, then the besan. Adjust consistency with a little more water.
- Heat a pan, oil lightly, and pour the batter, spreading into a thin round.
- Cook about 10 minutes, flipping occasionally, until both sides are golden and crisp.
Nutrition profile
Per 100 g of the raw batter.
| As normally made | With Power Sprinkle | |||
|---|---|---|---|---|
| Nutrient | Per 100 g | % RDA | Per 100 g | % RDA |
| Energy (kcal) | 145 | 7.3% | 169 | 8.4% |
| Protein (g) | 8.98 | 16.6% | 11.00 | 20.4% |
| Total Fat (g) | 1.72 | 2.6% | 3.36 | 5.0% |
| Carbohydrate (g) | 23.34 | ND | 23.52 | ND |
| Dietary Fibre (g) | 5.59 | 18.6% | 6.33 | 21.1% |
| Calcium (mg) | 41.09 | 4.1% | 75.46 | 7.5% |
| Iron (mg) | 2.37 | 12.5% | 2.71 | 14.2% |
| Magnesium (mg) | 69.92 | 15.9% | 82.59 | 18.8% |
| Sodium (mg) | 822 | 41.1% | 772 | 38.6% |
Scroll the table sideways to see all columns.
Approximate, theoretically calculated values — not based on laboratory testing of the finished dish. RDA = Recommended Dietary Allowance for a sedentary adult male. ND = no RDA established for that nutrient.
One spoon, every meal.
Five grams stirred into the food your family already eats. No new habits, no separate meal, no taste to get used to.
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