Moong Dal Cheela with Paneer Bhurji

Instructions

1. 1

   Soak the Dal (4-6 Hours)

   • Rinse 1 cup of yellow moong dal under running water until the water runs clear.
   • Place the rinsed dal in a large bowl and cover with at least 3 cups of fresh water. Let it soak for a minimum of 4 hours, or up to 6 hours. Soaking softens the dal for a smooth batter and improves digestibility.
2. 2

   Prepare the Batter (5 minutes)

   • Drain all the water from the soaked dal completely.
   • Transfer the dal to a high-speed blender. Add the chopped ginger and green chilies.
   • Pour in 1/2 cup of water and blend until you achieve a completely smooth, flowing batter. Scrape down the sides of the blender jar as needed. If the batter is too thick, add more water, 1 tablespoon at a time. The consistency should be pourable, similar to dosa or pancake batter.
3. 3

   Season Batter and Prepare Filling (5 minutes)

   • Pour the batter into a mixing bowl. Stir in the hing, turmeric powder, red chili powder, 1 tsp salt, finely chopped onion, and coriander leaves. Mix thoroughly.
   • In a separate small bowl, combine the 150g of crumbled paneer, 1 tsp chaat masala, and the remaining 1/4 tsp of salt. Mix gently and set aside.
4. 4

   Cook the Cheelas (20-25 minutes)

   • Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. The pan is ready when a few drops of water sprinkled on it sizzle and evaporate instantly.
   • Lightly grease the tawa with about 1/4 tsp of ghee and spread it evenly.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa. Immediately, use the back of the ladle to spread the batter in a circular motion, moving outwards to form a thin crepe about 6-7 inches in diameter.
   • Drizzle about 1/2 tsp of ghee around the edges and a little on top of the cheela.
   • Cook for 2-3 minutes on medium heat. The top surface will look cooked and the edges will start to turn golden brown and lift from the pan.
   • Sprinkle 2-3 tablespoons of the paneer filling over one half of the cheela.
   • Using a spatula, carefully fold the other half over the filling. Press down gently and cook for another 30-60 seconds until the bottom is crisp and golden.
   • Slide the finished cheela onto a plate. Repeat the process for the remaining batter, greasing the tawa lightly before each one.
5. 5

   Serve Immediately

   • Serve the Moong Dal Cheelas hot and fresh for the best crispy texture. They pair wonderfully with green chutney, tamarind chutney, or tomato ketchup.