Stuffed Moong Dal Cheela
Cheela is an Indian version of crepes or pancakes; they are extremely delicious and super healthy. It makes for a great breakfast recipe. Cheela is generally made with Besan (chickpea flour) or lentils. Our Chef Sugandha have used green Moong dal, which is a great source of protein and fiber.
Ingredients
For Cheela Batter
- 1 Cup Green Moong Dal, soaked for about 2-3 hours
- 1-2 Nos Green Chili
- 1 tbsp Ginger, Grated
- 5-6 Cloves Garlic
- 1/4 tsp Jeera
- Salt to Taste
For Stuffing
- 1/4 Cup Carrot, Finely Chopped
- 1/4 Cup Capsicum, Finely chopped
- 1 Cup Paneer, Cottage cheese grated
- 1 No Onion, Finely Chopped
- 2 tbsp Ginger, Garlic & Green Chili, Finely Chopped
- Salt to Taste
- 1 tsp Red Chili Powder
- 1/2 tsp Chaat Masala
- 1 Cube Processed Cheese, grated (optional)
- 1 tbsp Coriander, finely chopped
- Best Drop Lite Oil for Cooking
Instructions
- For Cheela batter: In a mixer grinder, combine soaked Moong dal, ginger, garlic and green chili. Add a little water and grind to a smooth paste. Transfer it to a bowl and add salt and baking soda. Mix well and adjust the consistency. It should be like Dosa batter.
- For Stuffing: Heat oil in a pan and temper it with chopped ginger garlic and green chili. Sauté for a few seconds and then add chopped onions. When the onions turn translucent, add chopped veggies andsauté for about 2-3 minutes. Season it with salt, red chili powder and Chaat Masala. Add grated Paneer and mix well, turn off the heat. Garnish with grated cheese and coriander. Cheela stuffing is ready, keep it aside.
- For Cheela: Heat a flat pan or Tawa on medium heat and add a ladleful of batter and spread it evenly in a circle. Add some oil or ghee and cook until golden brown. Now on one side add the filling and fold it.
- Serve hot with green Chutney.
