A Moong dal cheela is a crisp Green Gram crepe , stuffed with spiced Paneer/ cottage-cheese. It is an awesome breakfast option. A healthy and protein-rich preparation that doesn’t compromise at all on taste!

The pleasant monsoon morning, instantly lifts our spirits up, doesn’t it? Early mornings ,the cool breeze and a slight drizzle are my favourite. And such a beautiful weather demands an awesome breakfast (with ginger tea , of course)!

So todays breakfast was ,these hot and spicy paneer stuffed moong dal cheelas. My kids are not much into cheelas . Its the same for everything healthy, I guess. You dish out a burger or a plate of pasta, it will just vanish in minutes. You make something healthy, You’ll have to fight a battle to just make them take a bite.

But I love to have these moong dal cheelas with a spicy tomato chutney. So to make it a little more interesting for the kids, I prepared a paneer filling and just renamed the dish as Spicy Paneer stuffed green crepes ;-). Just stuffing the cheela with the spicy paneer mix , struck the right chords, and they just loved it!

It’s a quick n easy recipe. The only skill required is , making the thin crepe/cheela with Moong dal batter. When I tried making these for the first time, I was pretty confident about it, as I was used to making dosas . But this moong dal batter is a little difficult to work with . It took me a while to get the hang of it. So just keep trying your hand at this, and soon you will be making the perfect cheelas.

On the brighter side, I normally get the last cheela of the lot, which is the bestest and the crispiest one. Cause by that time, you’ve already achieved some level of expertise ;-).

Sharing the recipe here ! Enjoy!

Print Recipe

Paneer stuffed Moong Dal Cheela

Course

breakfast

Cuisine

indian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

600 minutes

Servings

number

Ingredients

For cheela batter:

• 1 cup moong dal , wash and soak overnight
• xbc cup rice , wash and soak overnight
• to taste Salt

For paneer filling:

• 100 g paneer / cottage cheese , grated
• 1 cm ginger piece of , washed and grated
• Bunch coriander leaves of
• 1 tsp red chilli powder
• 2 tsps chaat masala
• to taste Salt
• 1 tbsp oil

Course breakfast Cuisine indian Prep Time 10 minutes Cook Time 20 minutes Passive Time 600 minutes Servings number Ingredients For cheela batter: 1 cup moong dal , wash and soak overnight xbc cup rice , wash and soak overnight to taste Salt For paneer filling: 100 g paneer / cottage cheese , grated 1 cm ginger piece of , washed and grated Bunch coriander leaves of 1 tsp red chilli powder 2 tsps chaat masala to taste Salt 1 tbsp oil

Instructions

1. Grind the soaked Moong dal and rice in a mixer grinder to get a smooth paste. Add a little water to adjust consistency. Add salt and keep aside.
2. For the paneer filling: In a bowl take grated paneer, chopped onions, grated ginger, chopped coriander leaves. Add red chilli powder, chaat masala and salt. Mix everything gently and keep aside.
3. Heat a non-stick tawa / pan. Sprinkle a few drops of oil.
4. Take a ladle full of the Moong dal batter , pour it in the middle , and spread it in a circular motion using the same ladle ( similar to making a dosa).
5. Sprinkle a few drops of oil if needed.
6. Let the cheela be crisp and golden brown.
7. Sprinkle the paneer mixture on half of the cheela and fold it into half. Give it another fold and serve hot with tomato chutney .

   

Recipe Notes

TIPS

• Use whole green gram / sabut moong dal to make the batter.
• The Moong dal batter should be of moderate consistency, neither too runny nor to thick.
• The batter can be stored for a couple of days in the fridge.
• While making the paneer mix, mix it gently. We don’t want to mash everything up and get a dough ball.

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