High Protein Moong Dal Cheela Recipe With Stuffed Paneer

Archana's Kitchen

March 26, 2020

32181 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:North Indian Breakfast

Cuisine:North Indian Recipes

The High Protein Moong Dal Cheela Recipe With Stuffed Paneer recipe makes a delicious appetizer for the parties, a breakfast or even as a school lunch box. The cheela's are made with yellow moong dal and filled with cottage cheese/paneer is rich in proteins and vitamins making it a healthy snack or meal for both adults and kids.

Serve Moong Dal Cheela along with Tomato Onion Chutney or a Dhaniya Pudina Chutney for Indian breakfast or pack it in kids lunch box.

If you like this recipe, you can also try other Appetizer recipes such as

Serve Moong Dal Cheela along with Tomato Onion Chutney or a Dhaniya Pudina Chutney for Indian breakfast or pack it in kids lunch box.

If you like this recipe, you can also try other Appetizer recipes such as

Watch video recipe of High Protein Moong Dal Cheela Recipe With Stuffed Paneer

Ingredients

Ingredients for the batter

1 Yellow Moong Dal (Split)

1/2 White Urad Dal (Whole)

1 Ginger, finely chopped

2 Green Chillies, finely chopped

Salt, to taste

1 Cumin seeds (Jeera)

1/2 Turmeric powder (Haldi)

Coriander (Dhania) Leaves, finely chopped

Ingredients for the Filling

1 Paneer (Homemade Cottage Cheese), Grated

1/2 Onion, finely chopped

1/2 Tomatoes, finely chopped

1 Green Chilli, finely chopped

1 Chaat Masala Powder, for seasoning

Salt, to taste

Coriander (Dhania) Leaves, finely chopped

Instructions for High Protein Moong Dal Cheela Recipe With Stuffed Paneer

To begin making the Moong Dal Cheela Recipe, soak the moong dal and urad dal together for at least 6 hours/overnight.

Grind moong dal along with green chilies and ginger into a smooth batter adding just enough water to grind the dal. The consistency of the batter should be that of a pancake (do not add too much water).

Combine all the ingredients for the paneer filling mixture. Keep aside.

Heat a skillet and pour a ladle full of moong dal cheela batter in circular fashion from center going outwards making a diameter approximately 6 inch.

Drizzle oil/ghee around the spread cheela batter. Allow the moong dal cheela to cook to medium heat. You will notice brown spots appearing inside and around the sides. Let it get crisp and then flip and cook the cheela for a about a minute.

Remove from the moong dal cheela from the skillet, place it on a platter with the bottom side facing down. Fill about scoop of paneer filling along center diameter of cheela and fold it lengthwise tightly. Cut the roll diagonally into 2 or three pieces and sprinkle more chaat masala on the top.

Serve Moong Dal Cheela along with Tomato Onion Chutney for Indian breakfast or pack it in kids snack box.