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moong daal cheela
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5 from 2 votes

Moong Daal Cheela Stuffed With Paneer, Stuffed Lentil Pancakes

Moong Daal Cheela stuffed with Paneer -Lentil pancakes stuffed with cottage cheese
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch, Lentil/Daal
Cuisine: North Indian Cuisine
Keyword: Cheela, moong daal cheela, pancakes, paneer
Servings: 5 person
Author: Anjana Chaturvedi

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 .