Stuffed Moong Dal Chilla Recipe | green moong dal cheela with carrot paneer stuffing
Moong dal chilla (or moong dal cheela) is a quick, easy and healthy breakfast option. It is a savoury pancake prepared by soaking green moong dal and white urad dal overnight. This is the only pre-preparation that is required.
If you want to prepare the chillas for breakfast or to pack for lunch box, then you can soak the dals and also prepare the stuffing and store in air-tight container in refrigerator overnight. In the morning, you just need to blend the dals, prepare the batter and make chillas.
You can enjoy these chillas plain, with accompaniments like tomato ketchup or green chutney, or with stuffing as we have used here. In this recipe, we have paired these chillas with a combination of carrot, corn and paneer stuffing to make this dish more interesting and healthy.
These chillas tastes best when served hot. If you want to pack it for lunch box, then pack them in an insulated lunch box, so they stay warm and soft till lunch time.
Serving Suggestions
Serve these yummy Moong Dal Chillas with any chutney/accompaniment like –
Green Chutney
Strawberry and Mango Chutney
Fresh Red Chilli Chutney
If you are looking for more Breakfast/Snack Recipes, then do check these –
Vermicelli Pulao
Moong Dal Paratha
Indian Style Masala Pasta
Onion Rava Paniyaram
Baked Cheese Sticks
Stuffed Moong Dal Chilla Recipe | green moong dal cheela with carrot paneer stuffing
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Ingredients (1 cup = 240 ml)
For the Stuffing
- ½ carrot washed, peeled and cut into small cubes
- ½ cup crumbled paneer
- ¼ cup boiled corn
- 1 teaspoon oil
- ½ teaspoon jeera/cumin seeds
- ¼ teaspoon hing/asafoetida
- ¼ teaspoon chaat masala
- ½ teaspoon coriander/dhaniya powder
- ½ teaspoon cumin/jeera powder
- salt to taste
For the chilla batter
- ¾ cup green moong dal
- 1 tablespoon white urad dal
- 1 tablespoon besan
- salt to taste
- ½ - 1 green chilli
- small piece of ginger
- ½ cup water add gradually
Instructions
For the chilla batter
- Soak green moong dal and white urad dal overnight. Next morning, wash the dals thoroughly and drain all the excess water.
- Tranfer the dals in a mixer jar alongwith green chilli, ginger and salt. Add about ¼ cup water and blend. Gradually add water. We required about ½ cup water in total. Keep blending and adding water.
- Once it gets blended well, transfer to a bowl. Add besan and mix well till no lumps remain. Chilla batter is ready.
For the stuffing
- Heat oil in a non-stick pan. Add cumin seeds and hing. Now add chopped carrots. Stir, cover and cook on a low-medium flame for about 3-4 minutes.
- Now add boiled corn and all the dry spice powders (chaat masala, coriander/dhaniya powder and cumin/jeera powder) and salt. Mix well.
- Switch off the flame and finally add crumbled paneer and give a quick stir.
- Remove from flame and keep aside.
Preparing chilla
- Heat a non-stick tawa/ flat pan on medium heat. Spread a few drops of oil on tawa/pan.
- Pour a spoonful of batter and spread the batter gently with the back of ladle.
- Spread oil around the chilla, reduce the flame and cook till the top portion begins to look cooked.
- Now flip it over and cook the other side.
- Cook till both sides of the chilla turn golden brown.
- Put the stuffing in the centre and fold the chillas.
- Serve hot with tomato ketchup or green chutney.
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