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Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie
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Moong Dal Chilla

Thin, savoury crepes made with moong lentils, these Moong Dal cheelas are healthy, protein-packed and gluten-free.
Prep Time10 minutes
Cook Time2 minutes
Soaking Time3 hours
Course: Breakfast, Breakfast/ Brunch, Main Course, Mains
Cuisine: Indian, North Indian
Servings: 10 cheelas

Equipment

  • Griddle
  • Blender
  • Mixing bowls

Ingredients

For the batter

  • 1 cup yellow split moong dal
  • 5 cups water
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 1/2 inch knob of ginger
  • 3/4 cup water
  • 1.5 tsp Salt or to taste
  • 2 tbsp finely chopped coriander

Paneer filling

  • 1 cup crumbled paneer
  • 1/2 cup finely chopped onions
  • 3 tbsp finely chopped coriander leaves
  • 1 tsp red chili powder
  • 1 tsp roasted cumin powder
  • 1 tsp Salt or to taste

For cooking the cheelas

  • 1 tsp oil for each cheela

Instructions

Soaking the dal

  • To begin with, place the yellow moong dal in a colander.
  • Wash this well under running water.
  • Transfer the washed dal to a mixing bowl.
  • Add 5 cups water and let it soak for 3 hours.

Grinding Dal Chilla Batter

  • When the dal has soaked, drain it in a colander.
  • To a blender jar, add the red chilli powder, turmeric powder, salt, ginger and cumin seeds.
  • Now, add the drained dal and ½ cup water.

Grind to a smooth paste.

  • Add ¼ cup water more if you find the batter too thick.
  • The batter should be similar to dosa batter in consistency.

Paneer filling

  • In a mixing bowl, combine the crumbled paneer, onions, chopped coriander leaves, roasted cumin powder and red chili powder.
  • Mix well and set aside.
  • Cooking
  • Add the finely chopped coriander leaves to the batter and mix well.
  • Heat a cast iron griddle or an Iron Dosa pan.
  • Pour a ladle of the batter and spread it into a thin circle, like how you would, a Dosa.
  • Cook this on low medium flame for 40 seconds to 1 minute or until you see no raw batter on the top.
  • Drizzle oil around the edges and cook for 20 secs.
  • Now, flip and cook the other side for 30 secs on medium flame.
  • Flip over.
  • You will see some golden brown spots on the cheela.
  • Now, place 1.5 tbsp of the paneer filling in the middle. Fold over and serve hot with chutney or tomato ketchup.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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