Whole moong chilla

Name: Whole moong chilla
Total time: 1200 s
Yield: 6chilla
Cuisine: Indian
Ingredients: 1 cup whole moong (soaked over night or atleast 4 hours); to taste Salt; 2 green chillies; 1/2 cup chopped onion; 1/2 cup chopped carrot; 1/2 cup blanched green peas; 1/2 cup blanched sweet corn; 1 cup grated paneer; 1 tbsp oil; 1 pinch baking powder; 1 pinch hing

Deepa Garg @cook_14315431

#Week3of5
#post2
#non_junk

Deepa Garg @cook_14315431

#Week3of5
#post2
#non_junk

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Ingredients

20 minutes

6chilla

1 cupwhole moong (soaked over night or atleast 4 hours)
to tasteSalt
2green chillies
1/2 cupchopped onion
1/2 cupchopped carrot
1/2 cupblanched green peas
1/2 cupblanched sweet corn
1 cupgrated paneer
1 tbspoil
1 pinchbaking powder
1 pinchhing

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Steps

20 minutes

1

Heat a non-stick pan add onion, carrot, peas and corn.Add salt and cook on low flame for 2-3 minutes. (I haven't use oil to saute vegetable, you can add if wanted)
2

Take soaked moong dal, strain excess water. Take green chillies, dal and hing in a mixer jar and grind well to make a smooth paste. Add little water as needed to make a smooth paste.remove in a big bowl add baking soda.
3

Now take non stick tawa. Sprinkle oil and remove with damp cloth,and Spread a ladleful of batter on tawa.on low flame cook for 2 minutes from 1.side to make it perfectly crisp.
4

When darken from upper side (it means perfectly cook)add 2tbsp.or more of stuffing and turn in half.
5

Ready to serve hot with mint chutney.