Paneer-Stuffed Moong Dal Cheela
Crispy, golden lentil crepes made from ground moong dal batter, stuffed with a spiced, crumbled paneer filling. These protein-packed cheelas come together quickly once the dal is soaked, making a satisfying breakfast or light meal that pairs perfectly with mint chutney.
For 4 servings
- prep
Soak and grind the moong dal.
Soak rinsed moong dal in water for 3 hours. Drain and blend with fresh water, ginger, and green chili to a smooth, pourable batter. Stir in salt.
TIPAdd water gradually — the batter should coat the back of a spoon, not be too thin. - saute · ~7 min
Sauté the filling vegetables.
1.Heat 1 tsp oil in a pan and crackle cumin seeds.2.Add chopped onion and cook until translucent (3-4 min).3.Add tomato, bell pepper, turmeric powder, red chili powder, and salt. Cook until soft (3 min).TIPDon't overcook the veggies — they should still have a slight bite for texture. - mix
Prepare the paneer stuffing.
Transfer the sautéed vegetables to a bowl. Add crumbled paneer, garam masala, and chopped coriander leaves. Mix well and set aside.
- fry · ~3 min
Cook the cheela and add the stuffing.
1.Heat a tawa over medium heat and lightly grease with a few drops of oil.2.Pour a ladleful of batter and spread into a thin circle (6-7 inches).3.Drizzle ½ tsp oil around the edges and cook until the bottom is golden (2 min).4.Spread a generous layer of paneer stuffing on one half of the cheela.TIPKeep the heat medium — too high burns the cheela before it crisps. - assemble · ~1 min
Fold and finish cooking.
Fold the empty half of the cheela over the stuffing to make a semi-circle. Press gently with a spatula and cook 1 more minute until crisp. Repeat for the remaining batter.
- serve
Serve hot with mint chutney.
Transfer each stuffed cheela to a plate and serve immediately with green chutney.
TIPCheelas soften as they sit — serve them straight off the tawa for best crispness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak moong dal for a full 3 hours to ensure a smooth, lump-free batter.
- 2Spread the batter thinly on the tawa for a crispier cheela—use the back of a ladle.
- 3Cook the filling on medium heat to avoid burning the spices while keeping veggies crunchy.
- 4Fold the cheela gently and press with a spatula to seal the stuffing without tearing.
- 5Serve immediately off the tawa—cheelas lose crispness and become soft as they cool.
- 6If batter thickens while resting, splash a tablespoon of water and whisk to adjust.
Adapt it for your goals.
Vegan
Substitute crumbled firm tofu for paneer and use oil instead of ghee; the cheela batter itself is already vegan.
low oilLow-oil
Cook cheelas on a non-stick tawa with just a spray of oil; skip oil drizzle around edges for a lighter version.
high proteinHigh-protein
Add 2 tablespoons of besan (gram flour) to the batter and double the paneer filling for an extra protein boost.
jainJain
Replace onion and garlic with asafoetida and omit tomatoes; use only bell peppers and paneer for the filling.
Why this is on our healthy list.
Rich in Plant Protein
Moong dal and paneer together provide a complete protein profile, supporting muscle repair and satiety.
Good Source of Iron
Moong dal is naturally iron-rich, which helps maintain healthy blood oxygen levels.
Digestive Friendly
Moong dal is one of the easiest lentils to digest, making these cheelas gentle on the stomach.
Low in Saturated Fat
Using minimal oil for cooking keeps the dish low in unhealthy fats while retaining flavor.
Frequently asked questions
No, soaking for at least 3 hours is essential for a smooth batter and even cooking; skipping leads to grainy, undercooked cheelas.
