Paneer-Stuffed Moong Dal Cheela
These savory Indian crepes are made from a simple moong dal batter and filled with a spiced paneer crumble. A protein-packed, gluten-free option for a delicious breakfast or light lunch, ready in under an hour.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Rinse the yellow moong dal thoroughly and soak it in enough water for at least 4 hours.
- b.Drain the water completely. Add the soaked dal, ginger, and green chilies to a blender.
- c.Add about 1/2 cup of water and blend to a smooth, lump-free batter. The consistency should be like a pancake batter, not too thick or too thin.
- d.Transfer the batter to a bowl. Stir in the asafoetida and 1/2 tsp of salt. Mix well.
TIPDon't add all the water at once while grinding. Add it gradually to achieve the right pouring consistency. - 2
Step 2
- 3
Step 3
- a.Heat a non-stick tawa or skillet over medium heat. Grease it lightly with about 1/2 tsp of oil.
- b.Once hot, pour a ladleful of the moong dal batter onto the center and spread it in a circular motion to form a thin crepe (cheela).
- c.Drizzle a few drops of oil around the edges and cook for 1-2 minutes, or until the top looks cooked and the edges start to lift.
- d.Flip the cheela and cook on the other side for another minute until light golden spots appear.
TIPKeep the heat on medium. If the tawa is too hot, the batter will stick and won't spread evenly. - 4
Step 4
- 5
Step 5
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For crispier cheelas, add 1-2 tablespoons of rice flour to the batter.
- 2Ensure your tawa is well-heated before pouring the batter to prevent it from sticking.
- 3You can add other finely chopped vegetables like bell peppers or carrots to the filling for extra crunch and nutrition.
- 4The batter can be stored in the refrigerator for up to 2 days.
- 5If the batter becomes too thick after resting, add a tablespoon of water to adjust the consistency.
Adapt it for your goals.
Vegan
Replace the paneer with crumbled firm tofu. Ensure you press the tofu well to remove excess water before crumbling.
jainJain
Omit the onion and ginger from the recipe. You can add finely chopped cabbage or grated bottle gourd to the filling instead.
kid friendlyKid friendly
Skip the green chilies and red chili powder. You can add a little grated cheese to the paneer filling to make it more appealing for kids.
high proteinHigh protein
Add a tablespoon of besan (chickpea flour) to the batter and mix in some finely chopped spinach with the paneer filling for an extra protein and iron boost.
Why this is on our healthy list.
Rich in Protein
Both moong dal and paneer are excellent sources of protein, which is essential for muscle repair, growth, and overall body function.
Good for Digestion
Moong dal is known to be light and easy to digest. The fiber content helps in maintaining a healthy digestive system and promoting regular bowel movements.
Naturally Gluten-Free
This recipe is made entirely from lentils and is naturally gluten-free, making it a great option for individuals with celiac disease or gluten sensitivity.
Provides Sustained Energy
The complex carbohydrates from the lentils provide a steady release of energy, keeping you full and energized for longer without causing sharp spikes in blood sugar.
Frequently asked questions
Yes, it is a very healthy dish. Moong dal is an excellent source of plant-based protein and fiber, while paneer provides protein and calcium. It's naturally gluten-free and can be made with very little oil, making it a nutritious meal.