Moong Dal Chilla or Moong Dal Cheela also called Pudla or Puda is a healthy and delicious lentil recipe that can be made for breakfast or snacks. Here is how to make it.
Just like Dosa in South India, Chilla is an absolute favourite Breakfast recipe in North India.
Almost every North Indian household makes Chilla for breakfast with a hot cup of tea or coffee or sometimes even for lunch during weekdays, as it is extremely easy to make and nutritious too.
Here, we are making a healthy Moong Dal Chilla with Paneer filling, which is high in protein and is also diabetic friendly.
It is not only high in protein, but Moong Dal also has many health benefits, such as it has a low glycemic index, rich in fibre and these properties help to regulate blood sugar for diabetics.
What is Moong Dal Chilla?
It is an Indian Pancake which is made by grinding the moong dal along with ginger, green chillies, salt, coriander leaves and onions.
It is then made like Dosa, and stuffed with delicious and mildly spiced crumbled paneer/cottage cheese filling.
To make the Paneer filling, Paneer is crumbled and then cooked along with cumin seeds, onions, green chillies, salt, turmeric powder and fresh coriander leaves.
This mildly spicy filling adds a twist to the moong dal ka chilla and enhances its taste even more.
Just make sure that the batter should not be too thick or too thin in consistency, so that you get the perfect chilla and also keep the flame on low so that the chilla cooks perfectly from inside.
Make this chilla a little bigger in size, so that it is easy to stuff the Paneer stuffing.
Other than Paneer filling, you can also stuff Moong Dal Ka Chilla with Cheese, Palak, and other vegetables of your choice.
This Chilla is very similar to Pudla or Puda which is a popular Gujarati breakfast dish that is made with Besan or Gram flour and is mixed with onions, tomatoes, green chillies, salt, red chilli powder, turmeric powder and a little water.
They are comparatively small in size and a little crispier.
Here, we have made the moong dal ka chilla with Dhuli Moong Dal which is Yellow Moong Dal, but you can also use Green Moong Dal to make these delicious Chillas.
Serve this Moong Dal Cheela on its own along with some green mint coriander chutney or sandwich it between slices of bread to make a delicious sandwich.
You can also serve it along with spicy Lahsun Ki Chutney, if you want to add a hint of spiciness to your meal.
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Step by Step Recipe
To make the filling, heat oil in a pan.
When the oil is hot, add cumin seeds.
When the seeds start to crackle, add onion and green chillies. Fry till onion turns translucent.
Add salt and turmeric powder and fry for a few seconds.
Add paneer and coriander and mix well. Remove the pan from heat.
Wash and soak the dal for 2-3 hours.
Drain the water. Grind the dal with ginger, green chilli and little water to make a smooth paste.
Add salt, onion, coriander and more water to make a dosa like batter. ( medium-thick consistency ).
Heat a non-stick pan and pour a ladle full of batter in the centre.
Spread the batter to make a thin round using the back of ladle. Pour a tsp of oil on the sides and cook till golden brown. Flip and cook the chilla from other side.
Flip again. Keep 2 tbsp of filling on one half of the chilla.
Fold over. Serve hot with green coriander chutney.
Moong Dal Chilla Recipe
For the filling
- 1 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 1/4 cup Onion (Chopped)
- 1 tsp Green Chilli (Chopped)
- Salt to taste
- 1/4 tsp Turmeric Powder
- 1 cup Paneer (Grated)
- 1 tbsp Fresh Coriander (Chopped)
For the chilla
- 1 cup Yellow Moong Dal
- 1 tsp Salt
- 1 inch Ginger (Chopped)
- 1 Green Chilli
- 1/4 cup Onion (Chopped)
- 1 tbsp Coriander (Chopped)
- Oil for frying
For the filling
- Heat oil in a pan.
- When the oil is hot, add cumin seeds.
- When the seeds starts to crackle, add onion and green chillies.
- Fry till onion turns translucent.
- Add salt and turmeric powder and fry for a few seconds.
- Add paneer and coriander and mix well.
- Remove the pan from heat.
For the Chilla
- Wash and soak the dal for 2-3 hours.
- Drain the water.
- Grind the dal with ginger, green chilli and little water to make a smooth paste.
- Add salt, onion, coriander and more water to make a dosa like batter. ( medium thick consistency
- Heat a non stick pan and pour a ladle full of batter in the centre.
- Spread the batter to make a thin round using the back of ladle.
- Pour a tsp of oil on the sides and cook till golden brown.
- Flip and cook the chilla from other side.
- Flip again.
- Keep 2 tbsp of filling on one half of the chilla.
- Fold over.
- Serve hot with green coriander chutney.