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Paneer Stuffed Moong Dal Cheela|How To Make Paneer Moong Dal Cheela| Moong Dal Cheela

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Moong Dal Chilla Recipe I Breakfast Recipes I मूंग दाल और पनीर का आसान चीला I

One of North India’s favourite breakfast is Moong Dal Chilla. So I have share a Moong Dal Chilla Recipe with you today.
Many people encounter a problem while making Moong Dal Chilla. Either the chilla becomes soggy and does not become crisp or the Moong Dal Chilla sticks to the tawa while cooking.
So I have shared with you tips & tricks on how to make the perfect Moong Dal Chilla easily.
To add all the more nutrition and taste to the Moong Dal Chilla, top it with paneer, and veggies!
Check out my Moong Dal Chilla Recipe and let me know how you liked it!

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Recipe:

Moong Dal Chilla
Preparation time: 15 mins + soaking time
Cooking time: 5 mins per chilla
Serves: 3-4

Ingredients:

1.1 cup yellow Moong dal
2. ¼ cup chana dal
1 tbsp rava
3. 1” Ginger
4. 2-3 Green chilli
5. 1 tsp Salt

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To Top:-

1. 200g Paneer
2. Carrot juliennes
3. Beetroot juliennes
4. Capsicum juliennes
5. Coriander leaves, chopped
6. Oil as required

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Method:-

Soak the moong dal and chana dal overnight or for 6-7 hours.
Grind to a smooth paste with ginger, green chilies, salt and ½ cup water.
Add 1 tbsp rava and mix well. Rest the batter for 10 minutes. Add more water to make a smooth batter.
Spread a ladleful of the batter on a medium hot tawa.
Allow the chilla to crisp a little.
Grate paneer on the chilla.
Top with carrot, capsicum, beetroot juliennes. Sprinkle chat masala, fold over and serve.


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Recipe:

Moong Dal Chilla
Preparation time: 15 mins + soaking time
Cooking time: 5 mins per chilla
Serves: 3-4

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Ingredients:
1 cup yellow Moong dal
¼ cup chana dal
1 tbsp rava
1” Ginger
2-3 Green chilli
1 tsp Salt
To Top:
200g Paneer
Carrot juliennes
Beetroot juliennes
Capsicum juliennes
Coriander leaves, chopped
Oil as required

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Method:
Soak the moong dal and chana dal overnight or for 6-7 hours.
Grind to a smooth paste with ginger, green chilies, salt and ½ cup water.
Add 1 tbsp rava and mix well. Rest the batter for 10 minutes. Add more water to make a smooth batter.
Spread a ladleful of the batter on a medium hot tawa.
Allow the chilla to crisp a little.
Grate paneer on the chilla.
Top with carrot, capsicum, beetroot juliennes. Sprinkle chat masala, fold over and serve.