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Paneer Stuffed Moong Daal Chilla

Moong Dal Chillas are one of the very popular street food of North-India. Chillas are just like pancake or crepes, prepared with varieties of lentils and flours. They can be served with or without stuffing. Moong Daal Chilla or Yellow Split Gram Chillas are pan-cakes stuffed with crumbled paneer/cottage cheese based stuffing.

Moong daal is very healthy, low in fat, full of protein and a very good option for Diabetics. It is gluten-free and low on glycemic index as well. This recipe makes great breakfast, delicious snack, perfect for quick meal and even perfect for lunch boxes. This recipe is kids friendly too, just skip chilies. Serve hot with Green Chutney/Mint Coriander Chutney or Tomato Sauce. Eat healthy stay fit 😊

Step by Step Instructions with Photos

Prepare the Batter:

  1. Wash & rinse split moong daal and soak with enough water covering them at least 2 hours
  1. After 2 hours discard the excess water. Grind the soaked daal, green chili and ginger to thick smooth paste. Add a very little water id required.
  2. To the paste add asafetida, chili powder and salt; whisk everything very well.
  1. Add water is required. The batter has to be nor too thick nor too thin it should be of medium consistency. Allow the mixture to rest for 15-20 mins.

Prepare the Stuffing

  1. Finely chop bell pepper, tomato, onion, coriander and green chilies.
  2. In a mixing bowl add crumbled paneer with chopped vegetables and mix well.
  3. Season with black pepper powder, chaat masala and salt to taste. Add seasoning while making chilla. 

To make Chillas

  1. Heat a nonstick pan on a medium low heat. Once hot, pour a scoop of batter in center and with help of spatula spread it into a round shape. You can make your chillas thick or thin. Thin chillas are crispier than thick ones.
  1. Drizzle some oil towards the edges and fry until crisp and golden brown. Flip upside down and cook for few seconds and flip it again.
  2. You can make chillas oil free or with very less oil. Taste equally good.
  1. Place crumbled paneer mixture in the center. Then fold as shown in picture giving it roll like shape.
  1. Serve hot with green chutney/Mint Coriander Chutney and tomato sauce.

Recipe Card

Cooking Method ,
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 4
Best Season Suitable throughout the year
Description

Moong Dal Chillas are one of the very popular street food of North-India. Chillas are just like pancake or crepes, prepared with varieties of lentils and flours. They can be served with or without stuffing. 

Ingredients
    For the Batter
  • 1 cup Moong Daal/Yellow split gram
  • 1 inch Ginger
  • 1-2 Green chilies
  • 1 pinch Hing/asafetida
  • 1/8 Tsp. Red chili powder
  • Salt to taste (cut into 1 inch)
    • For the Stuffing
  • ½ cup Tbsp. Paneer/cottage cheese (crumbled)
  • ½ cup Bell pepper (I used red & green) (chopped)
  • ½ cup Tomato (chopped)
  • ½ cup inch Onion (chopped)
  • ¼ cup Coriander (finely chopped)
  • 1-2 pc Green chilies (finely chopped)
  • ½ Tsp. Tbsp. Chaat masala
  • A pinch Black pepper powder (slit lengthwise)
  • Salt to taste
    • Others
  • Oil (For frying)
  • Green chutney/Mint Coriander Chutney (For garnishing)
  • Tbsp. Tomato ketchup (For garnishing)
Instructions
    Prepare the Batter:

  1. Wash & rinse split moong daal and soak with enough water covering them at least 2 hours

  2. After 2 hours discard the excess water. Grind the soaked daal, green chili and ginger to thick smooth paste. Add a very little water id required.

  3. To the paste add asafetida, chili powder and salt; whisk everything very well.

  4. Add water is required. The batter has to be nor too thick nor too thin it should be of medium consistency. Allow the mixture to rest for 15-20 mins.

    5. Prepare the Stuffing

  5. Finely chop bell pepper, tomato, onion, coriander and green chilies.

  6. In a mixing bowl add crumbled paneer with chopped vegetables and mix well.

  7. Season with black pepper powder, chaat masala and salt to taste. Add seasoning while making chilla. 

    8. To make Chillas

  8. Heat a nonstick pan on a medium low heat. Once hot, pour a scoop of batter in center and with help of spatula spread it into a round shape. You can make your chillas thick or thin. Thin chillas are crispier than thick ones.

  9. Drizzle some oil towards the edges and fry until crisp and golden brown. Flip upside down and cook for few seconds and flip it again.

  10. You can make chillas oil free or with very less oil. Taste equally good.

  11. Place crumbled paneer mixture in the center. Then fold as shown in picture giving it roll like shape.

  12. Serve hot with green chutney/Mint Coriander Chutney and tomato sauce.

Note
  • Consistency: The consistency of batter should be not to thick nor too thin. If batter happens to be too thin add some rice flour or besan/gram flour to adjust the consistency.
  • Kids Friendly: To make it kids friendly skip green chilies. Moong daal chillas are very good option for kid’s lunch-box menu and for snacks time.
Keywords: Delicious, Healthy
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Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

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