Paneer Stuffed Moong Dal Chilla
A savory Indian pancake made from yellow lentils, stuffed with soft paneer and enriched with spinach. This protein-packed chilla is a wholesome and delicious choice for breakfast or a light lunch.
For 2 servings
Prepare the chilla batter.
- Drain the soaked moong dal completely.
- In a blender, combine the drained dal, ginger, green chili, spinach, cumin powder, turmeric powder, asafoetida, and salt.
- Add water gradually and blend to a smooth, pourable batter, similar to a pancake batter.
TIPDon't make the batter too thin, or the chillas will be hard to flip. It should coat the back of a spoon.Make the paneer stuffing.
In a small bowl, mix the crumbled paneer, finely chopped onion, and coriander leaves. Set aside.
Cook the chillas.
- Heat a non-stick pan or tawa over medium heat. Brush it lightly with oil.
- Pour a ladleful of batter onto the center of the pan.
- Quickly spread the batter in a circular motion to form a thin pancake, about 6-7 inches in diameter.
- Drizzle a few drops of oil around the edges and cook for 2-3 minutes, or until the top looks cooked and the edges start to lift.
TIPWipe the pan with a damp cloth between each chilla to maintain an even temperature and prevent sticking.Stuff and fold the chillas.
- Spread a quarter of the paneer stuffing mixture over one half of the chilla.
- Gently fold the other half over the stuffing.
- Press down lightly with a spatula and cook for another minute until the bottom is golden brown and crisp.
Serve hot.
Repeat the process with the remaining batter and stuffing. Serve the paneer stuffed chillas immediately with green chutney or tomato ketchup.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the dal for at least 3 hours, or up to 4, for a smooth and creamy batter.
- 2Ensure the pan is on medium heat. If it's too hot, the batter will cook too quickly and tear when you try to spread it.
- 3For extra flavor, you can lightly sauté the onion for the stuffing before mixing it with the paneer.
- 4You can also use grated carrots or finely chopped bell peppers in the batter instead of spinach for a different flavor and texture.
Adapt it for your goals.
Vegan
Replace the paneer with crumbled firm tofu. Ensure you use oil for cooking.
high proteinHigh protein
Increase the amount of paneer stuffing or add some cooked quinoa to the filling for an extra protein boost.
kid friendlyKid friendly
Omit the green chili to make it non-spicy. Serve with tomato ketchup or a sweet tamarind chutney.
jainJain
Skip the onion and ginger in the recipe. You can add a pinch of black pepper powder for extra flavor.
Why this is on our healthy list.
Rich in Protein
Moong dal and paneer are excellent sources of protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Fiber
The combination of lentils and spinach provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps you feel full longer.
Packed with Nutrients
Spinach adds valuable nutrients like iron, Vitamin A, and Vitamin K, while moong dal is a good source of potassium and magnesium.
Naturally Gluten-Free
Since the batter is made from lentils instead of wheat flour, this dish is naturally gluten-free, making it a great option for those with gluten sensitivity or celiac disease.
Frequently asked questions
Yes, it is a very healthy dish. It's rich in plant-based protein from moong dal and paneer, and high in fiber from the dal and added spinach. It's also naturally gluten-free and low in fat, making it an excellent choice for a balanced meal.
