Recipe by:  Aastha Mayank Raheja

Source:  Family Recipe

Serves: 4

Ingredients

  • 200 g moong dal (soaked for 4-6 hrs, drained)
  • 50 g chana dal
  • 2 green-chillies, chopped
  • ½ tsp turmeric powder
  • 1 tsp salt
  • ¾ tsp black pepper
  • 100 ml water
  • 2 Tbsp coriander, finely chopped
  • ¼ tsp baking soda
  • 3-4 Tbsp vegetable oil/butter for frying

Optional

  • 1” ginger-peeled and chopped
  • 2 tsp garlic cloves,
  • less than ¼ tsp hing (asafoetida)

Optional (Filling)

  • 4 Tbsp. coarsely grated paneer (farmers/curd cheese)
  • 2 green chillies, chopped
  • 1 onion, finely chopped
  • Juice of 1 lemon
  • ½ tsp chaat masala
  • Salt to taste

Instructions

  • Combine ginger, garlic, chillies, salt, turmeric, dal (soaked and drained), chana dal, black pepper, salt and water together.  Grind until smooth and beat well.  Add coriander to the batter.
  • For better results and taste, cover and chill for 1 hr then add soda.
  • Heat and oil the pan. Fill the ladle with the batter and put into the pan.
  • Sprinkle the filling ingredients and use to fill pancakes/moong dal cheela while on the pan.
  • Cook for 2-3 minutes, flip and let it cook for 1-2 minutes until it is cooked.
  • Serve hot.

Download PDF here (more photos are in the PDF): Indian Moong Dal Cheela Stuffed with Paneer Aastha Mayank Raheja

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