Moong Dal Chilla with Paneer
Crispy, golden lentil crepes stuffed with a spiced paneer filling. These protein-packed chillas are a popular North Indian breakfast or snack, made from soaked and ground moong dal batter. Light, savory, and satisfying with every bite.
For 4 servings
- prep · ~120 min
Soak the moong dal.
Wash the moong dal thoroughly in 3-4 changes of water until the water runs clear. Soak in enough water to cover by 2 inches for at least 2 hours. Drain completely.
- mix · ~3 min
Grind the batter.
1.Transfer soaked and drained dal to a blender.2.Add 2 chopped green chilies, ginger, and cumin seeds.3.Add ½ cup water and grind to a smooth, thick batter.4.Check consistency: should coat the back of a spoon — thick but pourable.TIPAdd water gradually; too thin a batter won't spread properly on the pan. - mix · ~1 min
Season the batter.
Pour batter into a mixing bowl. Add ¼ tsp salt and whisk vigorously for 1 minute to incorporate some air — this makes the chillas light. Batter should be thick but spreadable.
TIPWhisking aerates the batter and makes the chillas softer inside while staying crisp outside. - prep · ~2 min
Prepare the paneer filling.
1.In a bowl, combine crumbled paneer with finely chopped onion and tomato.2.Add the remaining chopped green chili, 2 tbsp coriander leaves, a pinch of red chili powder, a pinch of chaat masala, and a pinch of salt.3.Mix everything well with your hands or a fork until evenly combined.TIPRemove tomato seeds before chopping to prevent the filling from becoming soggy. - fry · ~2 min
Cook the first chilla.
1.Heat a non-stick pan over medium heat and drizzle ½ tsp oil.2.Pour a ladleful of batter in the center and spread with the back of the ladle in gentle spiral motions to form a 7-inch circle.3.Drizzle another ½ tsp oil around the edges and a few drops on top.4.Cook uncovered until the bottom turns golden and crisp — about 2 minutes.TIPSpread thin for crispy chilla; thicker ones stay soft and pancake-like. - assemble · ~1 min
Add filling and fold.
1.Spoon a generous portion of the paneer filling onto one half of the chilla.2.Let it cook for 30 seconds so the paneer warms through.3.Fold the empty half over the filling to form a half-moon.4.Press down lightly with the spatula and cook 30 seconds more.TIPDon't overfill — the chilla should fold cleanly without tearing. - fry · ~10 min
Repeat with remaining batter.
Repeat the spreading, cooking, stuffing, and folding process with the remaining batter and filling. Add ½ tsp oil for each new chilla. You should get 4 chillas total.
TIPWipe the pan with a paper towel between chillas for even browning. - garnish
Garnish with fresh coriander and serve hot.
Sprinkle the remaining chopped coriander leaves over the chillas. Serve immediately with mint chutney or tomato ketchup.
TIPChillas are best eaten right off the pan — they lose crispness if they sit.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak moong dal for at least 2 hours for a smooth, easily spreadable batter.
- 2Add water gradually while grinding; the batter should be thick but pourable.
- 3Remove tomato seeds before mixing the paneer filling to avoid sogginess.
- 4Spread batter thin on the pan for crispy chillas; thicker batter yields soft pancakes.
- 5Cook each chilla until the bottom is golden and crisp before adding the filling.
- 6Do not overfill the chilla — use a generous but manageable portion for a clean fold.
- 7Wipe the pan with a paper towel between chillas to ensure even browning.
- 8Serve chillas immediately off the pan; they lose crispness as they cool.
Adapt it for your goals.
Vegan
Replace paneer with crumbled extra-firm tofu and use a plant-based oil like coconut or avocado oil. The texture stays similar, and the dish becomes fully plant-based.
high proteinHigh-protein
Add a tablespoon of gram flour (besan) to the batter for extra protein, and double the paneer quantity for a more filling breakfast suited to athletes or fitness enthusiasts.
low oilLow-oil
Cook chillas on a well-seasoned cast-iron or non-stick pan with just a few drops of oil sprayed or brushed on, and skip the oil drizzle on top for a lighter version.
jainJain
Omit onion and garlic from the paneer filling; use only tomato, green chili, and spices. This keeps the recipe compliant with Jain dietary restrictions while retaining flavor.
Why this is on our healthy list.
Rich in Plant Protein
Moong dal is a excellent source of plant-based protein, supporting muscle repair and satiety, making this dish a satisfying vegetarian breakfast or snack.
High in Dietary Fiber
The moong dal and fresh vegetables like onion and tomato provide dietary fiber, which aids digestion and helps maintain steady blood sugar levels.
Good Source of Calcium
Paneer (Indian cottage cheese) is rich in calcium, which is essential for strong bones and teeth, as well as proper muscle function.
Low in Complex Carbs
Moong dal has a low glycemic index compared to refined flours, offering sustained energy without sharp blood sugar spikes.
Frequently asked questions
Yes, you can use moong dal flour (besan) mixed with water to a thick batter, but the texture will be slightly less airy; let it rest 10 minutes before cooking.
