Moong Dal Chilla with Paneer Stuffing

Take one cup of moong dal and rinse it 2 to 3 times in water. Then soak moong dal with 2 to 3 cups of water for about 2 hours. If you are running short of time, then just soak the dal in hot water for 10 minutes and your dal is ready. But when you soak it for a longer time, it absorbs the water naturally and gets soften and healthier. Drain off the water and transfer the dal to the blending jar. Also add 1 chili, 1-inch ginger, 1tsp salt, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, and 1/4 tsp cumin seeds. Blend to smooth paste adding as much water as required.

The batter for the chilla is ready. Let it rest for 5 minutes. And prepare the filling.

For preparing the filling, take a pan on the gas. Add 1 tsp of cooking oil. Heat oil in a frying pan. Add cumin seeds, chopped green chilies, and grated ginger. Fry for 1 – 2 seconds or till seeds starts spluttering. Add chopped capsicum and grated carrots and fry for 1 – 2 minutes. Add salt, spices, red chili powder, coriander powder and mix nicely.

Next, add the grated paneer (cottage cheese) and chopped onion. Turn off the heat. Transfer the stuffing to a bowl.

Heat a heavy bottom non-stick pan. Once the pan is hot enough sprinkle water to cool it down (watch video) and grease it with a teaspoon of oil/ghee. Wipe off the excess oil. Pour a ladle full of batter in the center of the pan. Using the back of the ladle, spread the batter in a circular motion into a thin round. Drizzle a teaspoon of oil on the sides of the chilla and cook on medium heat till the underside is done. Once the edges start to brown then insert the spatula under the edges of the chilla to loosen. Carefully flip over, and cook for a minute or so from the other side.

Once chilla is cooked evenly from both sides, keep the filling at the center of chilla and fold the edges.

Transfer the hot and crispy chilla to a plate and serve with green chutney.

Serve the Moong dal chilla hot or warm with tomato ketchup or any chutney or dip of your choice. Since moong dal chillas stay soft, you can also pack them in the tiffin box.