
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 ;-).


Prep Time | 10 minutes |
Cook Time | 20 minutes |
Passive Time | 600 minutes |
Servings |
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- 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
Ingredients
For paneer filling:
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- 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.
- 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.
- Heat a non-stick tawa / pan. Sprinkle a few drops of oil.
- 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).
- Sprinkle a few drops of oil if needed.
- Let the cheela be crisp and golden brown.
- Sprinkle the paneer mixture on half of the cheela and fold it into half. Give it another fold and serve hot with tomato chutney .
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.