To begin making the Moong Dal Cheela Recipe, soak the moong dal and urad dal together for at least 6 hours/overnight.Grind moong dal along with green chilies and ginger into a smooth batter adding just enough water to grind the dal. The consistency of the batter should be that of a pancake

Combine all the ingredients for the paneer filling mixture. Keep aside.Heat a skillet and pour a ladle full of moong dal cheela batter in circular fashion from center going outwards making a diameter approximately 6 inch.

Drizzle oil/ghee around the spread cheela batter. Allow the moong dal cheela to cook to medium heat. You will notice brown spots appearing inside and around the sides. Let it get crisp and then flip and cook the cheela for a about a minute.

Remove from the moong dal cheela from the skillet, place it on a platter with the bottom side facing down. Fill about scoop of paneer filling along center diameter of cheela and fold it lengthwise tightly. Cut the roll diagonally into 2 or three pieces and sprinkle more chaat masala on the top.

Serve Moong Dal Cheela along with Tomato Onion Chutney for Indian breakfast or pack it in kids snack box.