Moong Dal Cheela
Moong dal chilla are healthy, nutritious, simple and tasty chilla made with moong lentils and spices.
Prep Time : 4 hrs
Cook Time : 30 mins
Total Time : 4 hrs 30 mins
Ingredients
•1 cup moong dal (split & husked moong lentils)
• 2 to 3 cups water for soaking
•¼ cup water, for grinding or add as required
•¼ teaspoon turmeric powder (haldi)
•¼ teaspoon red chili powder (lal mirch powder)
•½ teaspoon roasted cumin powder or cumin powder (bhuna jeera powder)
•1 pinch hing (asafoetida)
•1 to 2 tablespoon oil for cooking chillas or add as required
For Filling
• 1cup grated paneer
•¼ cup chopped coriander leaves (dhania patta) Optional
• 1 small size finely chopped onions
•1small size chopped tomato
•1 teaspoon grated or finely chopped ginger (adrak)
•1 to 2 green chilies - finely chopped
• 1 teaspoon salt or add as required
•1 to 2 tablespoon oil for cooking
METHOD
Soaking And Grinding Moong Dal
Rinse the moong dal 3 to 4 times in water.
Soak moong dal with 2 to 3 cups of water for 3 to 4 hours or over night.
The moong dal will swell or double up in size. Discard the water.
In a grinder, grind soaked moong dal with ¼ cup of water.
Don't add too much water else they might not grind evenly. We need a smooth and lump free batter for moong dal chillas.
Making Moong Dal Chilla Batter
Take the batter in a bowl. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon roasted cumin powder and 1 teaspoon salt or as required.Mix very well.
Allow the batter to rest for 15 -20 mins.
The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.
Making cheela filling
Take a pan add oil, add fennel seeds then add chopped onions saute for a while then add haldi, salt .When onion, ginger and green chilles when onions get translucent then add chopped tomatoes cover the pan with lid cook until tomatoes get tender and soft. Open the lid add red chilly powder stir it add a little water then add grated paneer. Mix well cook for 2 min garnish with corriender leaves. Switch off the gas keep aside .
Making Moong Dal Chilla
Heat the pan grease with some oil, add a scoopful of batter towards the center of the pan.
The batter will spread a little on its own.
Just rotate the batter with the back of spatula giving a round and even shape.
Drizzle few drops of oil around the edges of the chilla.
Cook the chilla on medium heat. After a minute they will look crisp and brown.
Flip the chillas and cook the other side for a minute.
Once the moong dal chilla appear crisp and brown, add paneer filling 2 spoon & fold it .
Similarly make all other chilla. You can stuff the chilla with paneer filling.
Serve moong dal chilla with tamarind chutney or green chutney.
Moong dal chilla are healthy, nutritious, simple and tasty chilla made with moong lentils and spices.
Prep Time : 4 hrs
Cook Time : 30 mins
Total Time : 4 hrs 30 mins
Ingredients
•1 cup moong dal (split & husked moong lentils)
• 2 to 3 cups water for soaking
•¼ cup water, for grinding or add as required
•¼ teaspoon turmeric powder (haldi)
•¼ teaspoon red chili powder (lal mirch powder)
•½ teaspoon roasted cumin powder or cumin powder (bhuna jeera powder)
•1 pinch hing (asafoetida)
•1 to 2 tablespoon oil for cooking chillas or add as required
For Filling
• 1cup grated paneer
•¼ cup chopped coriander leaves (dhania patta) Optional
• 1 small size finely chopped onions
•1small size chopped tomato
•1 teaspoon grated or finely chopped ginger (adrak)
•1 to 2 green chilies - finely chopped
• 1 teaspoon salt or add as required
•1 to 2 tablespoon oil for cooking
METHOD
Soaking And Grinding Moong Dal
Rinse the moong dal 3 to 4 times in water.
Soak moong dal with 2 to 3 cups of water for 3 to 4 hours or over night.
The moong dal will swell or double up in size. Discard the water.
In a grinder, grind soaked moong dal with ¼ cup of water.
Don't add too much water else they might not grind evenly. We need a smooth and lump free batter for moong dal chillas.
Making Moong Dal Chilla Batter
Take the batter in a bowl. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon roasted cumin powder and 1 teaspoon salt or as required.Mix very well.
Allow the batter to rest for 15 -20 mins.
The consistency of the batter has to be of pouring consistency, neither too thick nor too thin.
Making cheela filling
Take a pan add oil, add fennel seeds then add chopped onions saute for a while then add haldi, salt .When onion, ginger and green chilles when onions get translucent then add chopped tomatoes cover the pan with lid cook until tomatoes get tender and soft. Open the lid add red chilly powder stir it add a little water then add grated paneer. Mix well cook for 2 min garnish with corriender leaves. Switch off the gas keep aside .
Making Moong Dal Chilla
Heat the pan grease with some oil, add a scoopful of batter towards the center of the pan.
The batter will spread a little on its own.
Just rotate the batter with the back of spatula giving a round and even shape.
Drizzle few drops of oil around the edges of the chilla.
Cook the chilla on medium heat. After a minute they will look crisp and brown.
Flip the chillas and cook the other side for a minute.
Once the moong dal chilla appear crisp and brown, add paneer filling 2 spoon & fold it .
Similarly make all other chilla. You can stuff the chilla with paneer filling.
Serve moong dal chilla with tamarind chutney or green chutney.
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