If you are looking for a tasty and nutritious breakfast choice, then you must try moong dal chilla with paneer stuffing or yellow lentil crepe with cottage cheese stuffing. The dish is prepared by making a batter from split yellow moong dal (lentils), then cooking it like a crepe and stuffing it with spicy Indian cottage cheese filling.
This dish is not only a treat for your taste buds but also a wholesome meal that keeps you energized throughout the day.
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What is Chilla or Cheela?
Chilla (also spelled "cheela") is a type of savory crepe or pancake commonly found in Indian cuisine. It's made from a variety of flours or lentils, such as besan (gram flour), moong dal (split yellow lentils), or other pulses.
The batter is then seasoned by adding various spices including turmeric powder, green chilies, ginger, and herbs. Chilla is cooked on a griddle or tawa until it's crisp and golden.
Ingredients
Moong Dal: Yellow moong dal (split yellow petite lentil) is the key ingredient in this recipe.
Paneer: As the filling is prepared using paneer, so paneer aka Indian cottage cheese is another important ingredient here. I have used homemade paneer to make the filling. Here is the process to prepare paneer at home. You can also use store bought paneer.
Onion & Tomato: For making the filling I have used onion and tomato.
Spice Powders: Turmeric powder, red chili powder, cumin powder, coriander powder, etc.
Oil: Use any vegetable oil for making the filling of this recipe. For frying the chillas, you can use the vegetable oil or ghee (clarified butter)
Others: ginger, green chili, coriander leaves, salt, cumin seeds, etc.
Instructions
Learn to prepare yellow moong dal chilla with paneer stuffing by following step-by-step instructions.
Although this recipe appears to have a lot of steps, however, it is a really simple recipe, and you can cook this protein-packed meal at your home.
Making of Batter
Learn to make the batter of the lentil crepe in this stage.
Wash the dal and soak it for half an hour. Later, completely drain the water and place it in a grinder.
Grind the ginger and green chili with the dal until smooth. Pour the ground dal (lentil paste) into a bowl and add roughly half a cup of water to get a pourable consistency.
Avoid adding more water while you are grinding the lentil in mixer. If the paste already has enough water, then adjust the amount of water accordingly at the next step.
Add salt to the batter and stir thoroughly. Keep aside.
Preparation of the Filling
Now let's prepare the filling of the cheela.
Heat the oil in a skillet, then add the cumin seeds. When the oil becomes fragrant, add the chopped onion and simmer until translucent.
Next, add the ginger paste and sliced tomatoes. Cook until the raw scent disappears.
Add spice powders such as turmeric, red chili, cumin, and coriander powder. Mix thoroughly.
When the oil separates, add the mashed or shredded paneer and mix thoroughly with the spices.
Add salt as needed and stir thoroughly. If needed, add a little water at this point and simmer the paneer for a few minutes.
Finally, add the chopped green chili and coriander leaves. Now paneer filling for cheela is ready. Keep aside.
Making of Stuffed Moong Dal Chilla
Heat a skillet or tawa over high heat and season with a few drops of oil.
Next drizzle little bit of water and once the water gets dried, lower the flame. You can also wipe the pan with a kitchen tissue.
Pour a ladle full of batter into the center of the pan and slowly spin using the back of the ladle to form a thin circle (diameter 5-6 inches).
Add a few drops of oil and roast the chilla thoroughly.
When one side of the chilla is done, the edges will leave the pan and turn golden brown.
Flip the other side and add oil to fry it as well.
Once both sides are well cooked, add 2 teaspoons of paneer filling inside and fold the edges to cover the stuffing. It is now ready to be served.
Again, cool the skillet by sprinkling water, and repeat for the remaining chillas.
If you are planning to make moong dal chilla without stuffing, then follow the steps mentioned under 'Making of Batter' and 'Making of Stuffed Moong Dal Chilla' (except last two steps).
Serving Suggestions
This moong dal chilla with paneer stuffing can be served as a breakfast or light meal. It pairs well with a spicy and tangy cilantro-mint green chutney. Simple coconut chutney or ketchup also goes well with this dish.
A cup of spiced Indian tea or a strong mug of filter coffee pairs well with the flavors of moong dal chilla.
Variations
There are many different fillings you may prepare for the chilla. Here are a few popular types of chilla stuffing:
- Potato stuffing
- Mixed vegetable stuffing
- Cheese and corn stuffing
- Sprouts stuffing
- Mushroom stuffing
- Tofu and broccoli stuffing
Top tips
- Right consistency of the batter makes perfect chilla.
- Use good quality of lentil gives better outcome.
- While frying the chillas, adjustment of heat plays significant role.
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Moong Dal Chilla with Paneer Stuffing
Materials
Ingredient for Batter
Ingredients for Filling
- 200 gms Paneer (Indian Cottage Cheese)
- 1 medium Onion chopped
- 1 teaspoon Ginger Paste
- 1 small Tomato chopped
- ½ teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Red Chili Powder
- Salt as per taste
- 3-4 tablespoon Vegetable Oil for filling preparation + frying of chilla
- 1 tablespoon Coriander Leaves chopped
- 1 teaspoon Green Chili chopped
Instructions
Making the Batter
- Wash and soak the dal for half an hour.
- Later drain the water completely and take it in a grinder.
- Add ginger and green chili along with the dal in the grinder and make a smooth paste.
- Now, pour the ground dal (lentil paste) into a bowl and add nearly half a cup of water to make it pouring consistency.
- Add salt in the batter and mix well. Keep aside.
Making the Filling
- Heat oil in a pan and add cumin seeds.
- Once the oil turns aromatic, add chopped onion and cook until transparent.
- Next add ginger paste and chopped tomatoes. Cook until the raw smell gets disappeared.
- Add spice powders including turmeric, red chili, cumin and coriander powder. Mix well.
- When the oil separates add mashed or grated paneer and combine well with the spices.
- Add salt as required and mix well. If required add little water at this stage and cook the paneer for few minutes
- Finally add chopped green chili and coriander leaves. Now stuffing of paneer is ready. Keep aside.
Making of Stuffed Moong Dal Chilla
- Heat a skillet or tawa on high flame and brush few drops of oil to season it.
- Next drizzle little bit of water and once the water gets dried, lower the flame.
- Take a ladle full of batter and add to the center of the pan and slowly rotate with the back of the ladle to make a circle keeping it thin (diameter of 5-6 inches).
- Add few drops of oil and allow to cook the chilla well.
- When one side is cooked, you will see the edges of the chilla leaving the pan and it is turning golden brown.
- Flip the other side and add oil to cook this side as well.
- Once the both the sides are well cooked, place 2 tablespoons of paneer stuffing inside it and fold the side to cover the stuffing. Now it is ready to serve.
- Now again cool down the skillet by drizzling water and follow the same steps for the remaining chillas.
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