Paneer Stuffed Moong Daal Chilla/Cottage Cheese Stuffed Split Gram Pancake

"Moong Dal Chillas are one of the very popular street food of North-India. Chillas are just like pancake or crepes, prepared with varieties of lentils and flours. They can be served with or without stuffing. Moong Daal Chilla or Yellow Split Gram Chillas are pan-cakes stuffed with crumbled paneer/cottage cheese based stuffing. Moong daal is very healthy, low in fat, full of protein and a very good option for Diabetics. It is gluten-free and low on glycemic index as well. This recipe makes great breakfast, delicious snack, perfect for quick meal and even perfect for lunch boxes. This recipe is kids friendly too, just skip chilies. Serve hot with Green Chutney/Mint Coriander Chutney or Tomato Sauce. Eat healthy stay fit 😊"

Cuisine: Indian | Recipe Category: Appetizer | Serving: 10 Chillas

Soak Time: 2 Hours | Prep Time: 10 Minutes | Cook Time: 20 Minutes

Ingredients

For the Batter

1.	Moong Daal/Yellow split gram	1 cup.
2.	Ginger	1 inch
3.	Green chilies	1-2 pc
4.	Hing/asafetida	1 pinch
5.	Red chili powder	1/8 Tsp.
6.	Salt	To taste

For the Stuffing

1.	Paneer/cottage cheese, crumbled	½ cup
2.	Bell pepper (I used red & green), chopped	½ cup
3.	Tomato, chopped	½ cup
4.	Onion, chopped	½ cup
5.	Coriander, finely chopped	¼ cup
6.	Green chilies, finely chopped	1-2 pc
7.	Chaat masala	½ Tsp.
8.	Black pepper powder	A pinch
9.	Salt	To taste.

Others

1.	Oil	For frying
2.	Green chutney/Mint Coriander Chutney	For serving
3.	Tomato ketchup	For serving

Step By Step Instruction: [Hide Images]

Prepare the Batter:

1. Wash & rinse split moong daal and soak with enough water covering them at least 2 hours
2. After 2 hours discard the excess water. Grind the soaked daal, green chili and ginger to thick smooth paste. Add a very little water id required.
3. To the paste add asafetida, chili powder and salt; whisk everything very well.
4. Add water is required. The batter has to be nor too thick nor too thin it should be of medium consistency. Allow the mixture to rest for 15-20 mins.

Prepare the Stuffing

1. Finely chop bell pepper, tomato, onion, coriander and green chilies.
2. In a mixing bowl add crumbled paneer with chopped vegetables and mix well.
3. Season with black pepper powder, chaat masala and salt to taste. Add seasoning while making chilla. 

To make Chillas

1. Heat a nonstick pan on a medium low heat. Once hot, pour a scoop of batter in center and with help of spatula spread it into a round shape. You can make your chillas thick or thin. Thin chillas are crispier than thick ones.
2. Drizzle some oil towards the edges and fry until crisp and golden brown. Flip upside down and cook for few seconds and flip it again.
3. You can make chillas oil free or with very less oil. Taste equally good.
4. Place crumbled paneer mixture in the center. Then fold as shown in picture giving it roll like shape.
5. Serve hot with green chutney/Mint Coriander Chutney and tomato sauce.



Quick Tips:

1. Consistency: The consistency of batter should be not to thick nor too thin. If batter happens to be too thin add some rice flour or besan/gram flour to adjust the consistency.
2. Kids Friendly: To make it kids friendly skip green chilies. Moong daal chillas are very good option for kid’s lunch-box menu and for snacks time.

Related Recipe:

1. Mint Coriander Chutney
2. Mix Daal Vada/Mixed Lentils Fritters
3. Moong Daal Stuffed Aloo Tikki/Stuffed Potato Patice
4. Roasted Moong Daal/Roasted Mung Beans
5. Moong Daal Kachori