Recipe- Moong Daal Cheela

Recipe- Moong Daal Cheela
Print Recipe
"A flat shallow fried pancake of soaked moong dal with a stuffing of spicy cottage cheese mix which is healthy and filling breakfast or can be eaten anytime as a heavy snacks."
Servings Prep Time
4 people 15-20 minutes
Cook Time
10-20 minutes
Servings Prep Time
4 people 15-20 minutes
Cook Time
10-20 minutes
Recipe- Moong Daal Cheela
Print Recipe
"A flat shallow fried pancake of soaked moong dal with a stuffing of spicy cottage cheese mix which is healthy and filling breakfast or can be eaten anytime as a heavy snacks."
Servings Prep Time
4 people 15-20 minutes
Cook Time
10-20 minutes
Servings Prep Time
4 people 15-20 minutes
Cook Time
10-20 minutes
Ingredients
  • 3 cup Moong Daal (Yellow/ Dhuli Moong) (Washed and Soaked 4-5 hours)
  • 1 tsp Salt
For Filling
Servings: people
Instructions
  1. Wash and soak yellow moong daal for 4-5 hours.
  2. Wash again and grind to smooth paste by adding little water.
  3. Remove in a wide big bowl and mix well 1 tsp salt. Keep aside.
  4. Now for the filling, heat 2-3 tsp oil in a pan.
  5. When oil is hot enough, add jeera and let it cracker.
  6. Add onion and green chili, saute till pink in color.
  7. Meanwhile mix haldi, salt, red chili powder, bhuna jeera powder and aamchur powder well with grated paneer. Keep aside.
  8. Now reduce the flame to low and add paneer, mix well. Cover the pan and switch off the flame.
  9. Now when you want to serve, heat a non stick tawa and pour 2 -3 tbsp moong daal batter, spread in circular motion. Pour 1-2 tsp oil in sides.
  10. When looks cooked, flip it and let this side also cook.
  11. When done, flip it again and spread 2 tbsp paneer filling in the center. Fold both sides and remove from tawa.
  12. Serve hot with tea or chutney.
Recipe Notes
  • Wash the dal properly before grinding it.
  • The batter consistency should me medium thick.
  • If you want more spicy, you may also add some spices to the batter also.
  • If serving to kids, adjust chili and other spicesĀ as per their tolerance.
  • While making filling, reduce flame before mixing paneer, otherwise it may get hard.

 

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Author: Vibhuti Jain

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