Cheela, a type of savoury crepe, is common across Indian kitchens. But if you're looking for a protein-rich option, then moong dal cheela is your best bet, especially when served with nutritious fillings. Tempted? Then try this ricotta and spinach-filled moong dal cheela recipe. It’s a fusion recipe that brings together the warmth of Indian comfort food and the creaminess of Italian flavours. Ideal for those days when time is tight but you still crave something healthy. Ricotta typically provides 10-14 grams of protein per 100g serving, making it great for muscle health and satiation. Leafy, green spinach leaves are not only rich in protein, but also a good source of iron, folate, Vitamin A, C, and K, magnesium, and potassium. This moong dal cheela recipes sautees the two with onions and tomatoes to make the filling. A single moong daal cheela, on average, includes about 7-8g of protein. Add this filling to the mix, and you have a quick, nutritious, and satiating breakfast ready. While the recipe details every step, keep these tips in mind. For perfect moong dal cheela, focus on a smooth, medium-thick batter with minimal water, a hot pan (wipe between cheelas for evenness), and cooking on medium heat with oil drizzled around edges for crispness. Also, don't flip repeatedly. In fact, focus on flipping only once, after the base is cooked through.