Moong dal Chilla Recipe | Moong dal Cheela

Moong dal Chilla recipe with step by step photos. Moong dal Cheela is similar to Andhra Pesarattu, yellow moong dal is used in cheela where as whole moong is used in Pesarattu but there is a lot of change in taste and texture of both the dosa varieties. Pesarattu is either stuffed with upma or onion-chili-ginger mixture and is served with Ginger Chutney where as Cheela can be prepared with or without cottage cheese mixture and is served with Chaat chutneys or Tomato sauce. Pesarattu is bit heavy where as cheela is bit light on tummy but I absolutely love both the variations.

Cheelas are prepared in the North India like how dosa is prepared in south India. Besan Cheela,Sooji Cheela and Moong dal Cheela are the most prepared ones. Cheela is also known as Puda or Pudla in some parts of  India.

Moong dal Cheela is protein rich and nutritious too,hence can be served for a filling breakfast or snacks, it can be even packed as rolls for lunch box and it stays good too.I have added green chilies and ginger while grinding the batter but you can avoid it if you want to prepare it for young kids.Also the batter can be prepared ahead and prepare cheelas or you can grind the batter and start preparing cheelas as it does not require any fermentation.

Here is how to prepare Moong dal Cheela recipe with step by step photos.

Moong dal Cheela Recipe:

Yields: 8-10 | Author: Prathibha

Prep time: 20 mins | Cooking time: 10 mins | Total time: 30 mins

Cuisine: Indian  | Category: Breakfast/Snacks

Ingredients:

1 1/4 cups Green Gram(yellow Moong dal),de-husked,split

2 tbsp Bengal gram(Chana dal)

2 Green chilies,chopped

3/4: Ginger,chopped

a pinch of Asafoetida

Salt, to taste

Oil,to roast cheelas

for the filling:

1/2 cup fresh Cottage Cheese(Paneer),finely chopped

2 tbsp Coriander leaves

a pinch of  Salt

Method:

• Soak moong dal and chana dal together for 2-3 hours and wash them and drain the water and grind the lentils with chopped green chilies and ginger to a fine paste,add required amount of water while grinding the batter. Add salt and asafoetida and mix well.The consistency of the batter should be similar to the regular dosa batter.

• Mix the finely chopped paneer pieces with coriander leaves and salt nicely and keep it ready.
• Heat the dosa tawa nicely and pour a ladle of batter and spread it in a circular motion to form a dosa, you can spread the cheela according to your desired thickness.

• Pour a tsp of oil around the edges and on the cheela and cover it and cook on medium flame for a minute until the dosa starts turning brown.

• Place a tbsp of cottage cheese mixture on one side of the cheela and fold it into half.

Serve it hot with Green chutney and Meetha chutney or Tomato sauce.

Notes:

1. You can avoid chana dal in the recipe and prepare only with moong dal.
2. If you want crispy moong dal cheelas you can add a tbsp of rice flour or sooji to the prepared batter and mix it nicely before making the cheelas.
3. You can even place the paneer mixture in one corner of the cheela and roll it to form a roll and can be cut into two and can be packed for lunch box or for chaat parties.

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