Moong dal soaked and coarsely grinded, flavoured with ginger and green chilli, used to make thin and crisp cheela, stuffed with seasoned paneer! I love this for my breakfast. An absolutely wholesome and delicious preparation! It makes a good tiffin option for the kids. I have seen kids like to eat the stuff that can be rolled easily. I guess making the bites and eating that with some accompaniment is too much work for them during the recess break.
For the cheela, you can also use the green moong dal. The stuffing too can be customised as per your taste. You can add in grated carrot, cabbage or other vegetables or can keep it completely plain, without any stuffing. Another cheela recipe on the blog is besan cheela.
1. To prepare the stuffing, mix 1/2 cup crumbled paneer, salt to taste, a pinch of red chilli powder, 1/2 tsp grated ginger and handful of finely chopped coriander. Keep it aside.
2. To make cheela, grind 1 cup soaked dal with salt to taste, 1” piece of ginger and a small green chilli. Add ½ tbsp water, if required.
3. Grind it to a coarse paste.
4. Add a pinch of red chilli powder and handful of chopped coriander.
5. Mix everything well.
6. Check the consistency and add water.
7. Heat a nonstick pan.
8. Add few drops of oil.
9. Pour a ladle full of moong dal batter and spread it into a thin pancake.
10. Cook till the bottom leaves the pan. You can also flip and cook it from the other side, although it gets cooked without flipping too.
11. Fill in a spoonful of stuffing.
12. Roll the cheela and serve with green chutney or ketchup.
13. Bon appétit.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
For cheela:
• 1 cup moong dal soaked for at least 2 hours
• 1” piece of ginger
• 1 green chilli
• Salt to taste
• Water 1/4 cup or as much needed
• A pinch of red chilli powder
• Handful of finely chopped coriander
• Oil for frying
For stuffing:
• 1/2 cup crumbled paneer
• Salt to taste
• 1/2 tsp grated ginger
• A pinch of red chilli powder
• Handful of finely chopped coriander
1. To prepare the stuffing, mix 1/2 cup crumbled paneer, salt to taste, a pinch of red chilli powder, 1/2 tsp grated ginger and handful of finely chopped coriander. Keep it aside.
2. Coarsely grind 1 cup soaked dal with salt to taste, 1” piece of ginger and a small green chilli. Add ½ tbsp water, if required.
3. Add a pinch of red chilli powder and handful of chopped coriander.
4. Mix everything well.
5. Check the consistency and add water.
6. Heat a non stick pan.
7. Add few drops of oil.
8. Pour a ladle full of moong dal batter and spread it into a thin pancake.
9. Cook till the bottom leaves the pan. You can also flip and cook it from the other side, although it gets cooked without flipping too.
10. Fill in a spoonful of stuffing.
11. Roll the cheela and serve with green chutney or ketchup.
12. Bon appétit.
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