Moong dal cheela with paneer
Light and nutritious, easy to make - these cheelas are perfect for breakfast or as an evening snack. Cheelas taste like South Indian adai but more on the lighter side like dosas.
I first tasted them at a friend's potluck party where one of my North Indian neighbors had brought them, along with green chutney. My immediate reaction after coming home is to google the recipe :-) I made a few variations to it and this recipe works best for me.
Moong dal cheela with paneer
Light and nutritious, easy to make - these cheelas are perfect for breakfast or as an evening snack. Cheelas taste like South Indian adai but more on the lighter side like dosas.
I first tasted them at a friend's potluck party where one of my North Indian neighbors had brought them, along with green chutney. My immediate reaction after coming home is to google the recipe :-) I made a few variations to it and this recipe works best for me.
Cooking Instructions
- 1
Wash and soak moong dal for 2-3 hours. Ensure the dal is immersed with enough water
- 2
Grind to a smooth batter in a mixer
- 3
Take the batter in a bowl. Add red chilli powder, turmeric powder, jeera powder, asafoetida and salt. Mix the batter nicely with the spice powders
- 4
In a wide plate, grate paneer and add chaat masala. Mix well with your hands. Keep it aside
- 5
Heat a dosa tava or a broad fry pan. Once it is heated, take a ladle full of batter and spread it on the tava in a circular motion
- 6
Add few drops of oil around the cheela. Once it is cooked on one side and turns light brown, flip it over and let it cook on the other side
- 7
Once both the sides are cooked, take it out onto a plate
- 8
Take a tbsp of the paneer-chaat masala mix and spread it on one side towards the end
- 9
Roll the cheela tightly, ensuring the paneer doesn't come out
- 10
Serve it hot with green chutney
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