Moong Dal Chilla with Paneer Stuffing Recipe

Moong Dal Chilla with Paneer Stuffing is a stuffed Indian Pancake made using split dehusked moong lentils cooked on flat griddle or pan and stuffed with mixture made from cottage cheese (paneer), vegetables and spices. They are famous in North India as a street snack and popularly had as breakfast. It is very nutritious and tasty. The lentils (moong dal) needs to be soaked for 6-8 hours or overnight before it can be grind to paste. Serve this delicious Chilla with ketchup and green chutney. You can also pack these for kids' tiffin boxes! Do try this recipe today.

पढ़े: मूंग दाल चीला पनीर की स्टफिंग वाला रेसिपी हिंदी में

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INGREDIENTS:

For Making Chilla Batter:

1 Cup Moong Daal (Split dehusked Yellow moong lentils)

1 Tbsp Curd (Yoghurt)

2-3 Green Chillies

1/2 Cup Water

1 Tbsp Chickpea Flour (Besan)

1 Tbsp Oil

1/4 Tsp Asafoetida (Hing)

1/4 Tsp Garam Masala

1/8 Tsp Turmeric Powder (Haldi)

1/2 Tsp Baking Powder

1 Tsp Salt or to taste

For making stuffing:

1/2 Tbsp Oil

1 Onion (finely chopped)

Salt to taste

1/4 Tsp Red Chilli Powder

1 Tsp Chaat Masala

100 gm Crumbled Cottage Cheese (Paneer)

1 Tbsp Chopped Fresh Coriander Leaves

For Roasting Chilla:

Little oil for cooking

SERVES: Makes 8-10 medium sized Stuffed Moong Dal Chilla (serves 3-4)

PREPARATION TIME: 15 Min

COOKING TIME: 35 Min

TOTAL TIME: 50 Min (excludes soaking time for moong dal)

* 1 CUP = 237 ML

METHOD:

Making Chilla Batter:

1. Wash Moong Daal 2-3 times with water & soak for 6-8 hours.

2. Strain water completely and transfer to Mixer Grinding Jar.

3. Add Curd, Green Chillies and grind to smooth paste.

4. Check consistency and if required add 1/4 Cup water & grind again to get smooth paste.

5. Transfer paste in big bowl. 

6. Add Chickpea Flour (Besan), Oil, Asafoetida (Hing), Garam Masala, Turmeric Powder (Haldi), Baking Powder, Salt and blend using hand blender for 1-2 mins.

7. Add 1/4 Cup Water more and blend well.

8. Batter will become soft & fluffy. Moong Dal Chilla's batter is ready.

Making Paneer stuffing:

1. Heat oil in a pan.

2. Add finely chopped Onion & cook for 1-2 mins till golden in color.

3. Add Salt to taste, Red Chilli Powder, Chaat Masala & mix well.

4. Add Crumbled Cottage Cheese (Paneer) and switch off flame.

5. Add Chopped Fresh Coriander Leaves & mix well.

6. Paneer stuffing is ready.

Making Moong Dal Chilla with Paneer Stuffing:

1. Heat non-stick tawa.

2. Spread 1/2 laddle full batter quickly in circular motion like dosa keeping chilla thin.

3. Keep flame on low/medium and cook for 1-2 mins.

4. Drizzle little oil & flip over.

5. Cook till few brown spots appear.

6. Drizzle oil on another side as well.

7. Add 1 Tsp Paneer stuffing in the centre.

8. Fold from both the sides.

9. Transfer to a plate.

10. Prepare other Moong Dal Chilla in same way.

11. Serve Moong Dal Chilla (with Paneer stuffing) with Ketchup & Green Chutney.

TIP:

1. In this recipe you can prepared plain chilla also without the stuffing. Alternatively spread Green Coriander Chutney while cooking Chilla and enjoy.

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