Moong Dal Chila With Paneer Stuffing
Below is a delicious, step‐by‐step recipe for high-protein Moong Dal Chila with Paneer Stuffing. This savory, golden crepe-like snack is perfect for breakfast, a light lunch, or even as an appetizer at parties!
Moong Dal Chila Batter
Ingredients
Ingredient | Quantity | Notes |
Yellow Moong Dal (split) | 1 cup (soaked for at least 6 hours) | Soak overnight or for a minimum of 6 hours |
White Urad Dal (whole) | ½ cup (soaked along with moong dal) | Improves texture |
Ginger | 1-inch piece, finely chopped | Enhances flavor |
Green Chillies | 2, finely chopped | Adjust based on heat preference |
Cumin Seeds (Jeera) | 1 teaspoon | |
Turmeric Powder (Haldi) | ½ teaspoon | For color and subtle earthiness |
Salt | To taste | |
Fresh Coriander Leaves | A handful, finely chopped | Optional, for added freshness |
Water | As needed | To achieve a pancake-like, smooth batter |
Instructions
- Soak the Dal:
Combine the yellow moong dal and white urad dal in a bowl and soak them for at least 6 hours or overnight. This softens the dal for a smooth batter. - Grind the Batter:
Drain the water and transfer the soaked dal to a blender. Add the chopped ginger and green chillies. Blend the mixture with just enough water to achieve a pancake batter consistency (not too thin). Once smooth, stir in salt, cumin seeds, turmeric, and fresh coriander leaves.
Paneer Stuffing
Ingredients
Ingredient | Quantity | Notes |
Paneer (Cottage Cheese) | 1 cup, grated or crumbled | Use homemade paneer for a fresher taste |
Onion | ½ cup, finely chopped | Red or white, based on preference |
Tomatoes | ½ cup, finely chopped | |
Green Chilli | 1, finely chopped | Adjust for spice |
Chaat Masala | 1 teaspoon | For that tangy kick |
Salt | To taste | |
Fresh Coriander Leaves | A handful, finely chopped |
Instructions
- Prepare the Filling:
In a bowl, combine grated paneer, chopped onions, tomatoes, green chilli, and coriander leaves. Season with salt and sprinkle the chaat masala. Mix well so that all the flavors meld together.
Assembling the Chila
- Heat the Tava:
Preheat a non-stick tawa or flat skillet over medium heat. Lightly grease it with oil or ghee/butter. - Spread the Batter:
Pour a ladleful of the prepared batter onto the center of the tawa. Starting from the center, quickly spread it outwards in a circular motion to form an approximate 6-7 inch diameter chila. Drizzle a few drops of oil or ghee around the edges to help it cook properly on the sides. - Cook the Chila:
Allow the chila to cook over medium heat until you see golden-brown spots on the surface, indicating that it’s getting crisp. Flip the chila and cook the other side for about a minute, ensuring even cooking. - Stuff and Roll:
Once cooked, transfer the chila onto a plate with the underside facing up. Place a generous, even scoop of the paneer filling along the center. Fold the chila lengthwise into a roll (or fold into halves) ensuring the filling is secure. Else you can put the filling on the side as well. - Finish and Serve:
Optionally, sprinkle a pinch of chaat masala on top for extra tanginess. You can also cut the roll diagonally to serve as bite-sized pieces. Enjoy your moong dal chila with vibrant tomato-onion chutney, green chutney, or even a refreshing cup of tea.
This snack’s versatility and protein-packed goodness make it ideal for bright mornings or when you need a wholesome bite anytime. For extra texture, consider adding finely chopped veggies like grated carrot or cabbage to the batter or stuffing. Experiment with your favorite chutney recipes for added flavor explosion!
