Stuffed Moong Dal Cheela
A savory North Indian crepe made from yellow lentils, filled with a delicious spiced paneer crumble. This protein-packed dish is perfect for a healthy breakfast or a light lunch, ready in under 30 minutes.
For 4 servings
Soak the lentils.
Wash the yellow moong dal thoroughly under running water. Soak it in enough water to cover it by at least 2 inches for 4 hours, or overnight.
TIPSoaking makes the dal easier to grind and results in a smoother batter.Grind the cheela batter.
- Drain all the water from the soaked dal.
- Transfer the dal to a blender along with the chopped ginger and green chilies.
- Add about 1/2 cup of water, turmeric powder, asafoetida, and 1/2 tsp of salt.
- Blend until you get a smooth, lump-free batter. The consistency should be like a pancake batter, not too thick or too thin.
- Transfer the batter to a bowl and set aside.
TIPAdd water gradually while blending to achieve the perfect consistency. If it's too thick, the cheela will be dense; if too thin, it will be hard to spread.Prepare the paneer stuffing.
- In a separate bowl, add the crumbled paneer.
- Add the finely chopped onion, bell pepper, and coriander leaves.
- Sprinkle with red chili powder, chaat masala, and the remaining 1/2 tsp of salt.
- Mix everything gently until well combined. Your stuffing is ready.
Cook the cheelas.
- Heat a non-stick tawa or skillet over medium heat.
- Grease it lightly with 1/2 tsp of oil.
- Once hot, pour a ladleful of batter (about 1/4 cup) onto the center and spread it in a circular motion to form a thin crepe.
- Drizzle a few drops of oil around the edges.
- Cook for 2-3 minutes, or until the top looks cooked and the edges start to lift.
- Flip the cheela and cook on the other side for another minute until light golden spots appear.
TIPMaintaining a medium heat is key. If the pan is too hot, the batter will stick and not spread properly. If it's not hot enough, the cheela won't get crispy.Stuff and fold the cheelas.
- Flip the cheela back to the first side.
- Place 2-3 tablespoons of the paneer stuffing on one half of the cheela.
- Fold the other half over the stuffing.
- Press down gently with a spatula and cook for 30 seconds.
- Slide the stuffed cheela onto a plate.
Serve hot.
Repeat the process with the remaining batter and stuffing. Serve the stuffed moong dal cheelas hot with green chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier cheela, add 1 tablespoon of rice flour to the batter.
- 2Ensure your non-stick pan is well-heated before pouring the batter to prevent it from sticking.
- 3The batter consistency is crucial. It should be easily pourable but not watery.
- 4You can prepare the batter and stuffing ahead of time and store them in the refrigerator for up to 2 days.
- 5Don't overfill the cheela, as it might break when you fold it.
- 6For a no-onion, no-garlic version, simply skip the onions in the stuffing.
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.
healthyHealthy
Add finely grated vegetables like carrots, cabbage, or zucchini to the stuffing for extra fiber and nutrients.
high proteinHigh protein
Mix in a tablespoon of besan (chickpea flour) into the batter to boost the protein content further.
kid friendlyKid friendly
Add a little grated cheese to the paneer stuffing. The melted cheese makes it more appealing to children.
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 on the stomach and easy to digest. The fiber content helps in maintaining a healthy digestive system.
Gluten-Free
This recipe is naturally gluten-free, making it a suitable and delicious option for individuals with celiac disease or gluten sensitivity.
Supports Weight Management
The high protein and fiber content promote a feeling of fullness, which can help in preventing overeating and support weight management goals.
Frequently asked questions
Yes, it is a very healthy dish. Moong dal is an excellent source of plant-based protein and dietary fiber. The paneer stuffing adds more protein and calcium. It is low in fat and gluten-free, making it a great choice for a nutritious meal.