Moong Daal Cheela Stuffed With Paneer, Stuffed Lentil Pancakes
Moong Daal Cheela stuffed with Paneer -Lentil pancakes stuffed with cottage cheese
Servings: 5 person
Ingredients
- 1 cup Yellow Lentil / Moong Daal (dhuli huee)
- 3 Green Chillies / Hari Mirch chopped
- 1.5 inch Ginger / Adrak chopped
- To taste Salt / Namak
- 1/4 tsp Asafoetida / Hing powder
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Turmeric Powder / Haldi Powder
- 1/2 cup Green chutney (thick) (optional)
- 1/4 cup Cooking Oil
For making the Stuffing
- 2 cup Cottage cheese / Paneer crumbled
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1 Green Chillies / Hari Mirch finely chopped
- To Taste Salt / Namak
- 3/4 tsp Chili flakes /Kuti hui laal mirch
Instructions
- Soak yellow moong daal in enough water for 4 hours.
- Drain the water and rinse it with fresh water 2 times.
- Now add green chili,ginger and asafoetida and grind to make a smooth paste.
- Take out in a bowl and add salt,cumin and turmeric and mix.
- Adjust the consistency by adding some water if needed,it should be of pouring consistency and then keep aside.
- Filling- in a bowl add every thing listed in -for making the filling. and mix well.
- Heat a non stick flat pan and drizzle few drops of cooking oil and wipe with a tissue.
- Pour a ladle full of batter on it and spread it with the back of the ladle in a circular motion like we make dosa or pancakes.
- Drizzle few drops of oil around and over the cheela and let it cook till it turns golden at the bottom.
- Flip the side and cook again for few seconds.
- Turn it again and spread some thick mint chutney on the half cheela.
- Now put some paneer filling over the chutney and then fold it to make a half moon.
- Press it gently and then serve hot.
Notes
Serving suggestions- serve with mint chutney,ketchup or any tangy dip of your choice.
Note- Adding green chutney is optional and if you are making cheela to pack in the tiffin boxes then can also avoid chutney .