Moong Dal Chilla is a savory Indian pancake made from yellow lentils (moong dal), commonly eaten as a healthy breakfast or snack. It is gluten-free, high in protein, and packed with nutrients. The stuffing of paneer (cottage cheese) and peas makes it more delicious and filling.
Moong Dal Chilla with Cottage Cheese & Peas
Description
Moong Dal Chilla is an easy-to-make, crispy pancake prepared using blended moong dal batter. This version is stuffed with paneer (cottage cheese) and green peas, adding a boost of protein and fiber. It’s a perfect choice for a light yet filling breakfast.
Ingredient
For the Chilla Batter:
For the Stuffing:
Step-by-Step Instructions
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Prepare the Chilla Batter:
- Blend soaked moong dal, green chilies, ginger, and salt into a smooth paste.
- Add a little water if needed to get a pourable consistency.
- Mix in turmeric, red chili powder, jeera powder, and chopped coriander.
- Let it rest for 10 minutes.
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Make the Stuffing:
- In a bowl, combine paneer, boiled peas, green chilies, coriander, bhuna jeera powder, red chili powder, and salt.
- Mix well and keep aside.
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Cook the Chilla:
- Heat a non-stick tawa or pan on medium-high heat.
- Grease it lightly with oil.
- Pour a ladleful of batter and spread it into a thin pancake.
- Cook for 1-2 minutes until golden brown.
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Add the Stuffing & Serve:
- Place paneer-pea stuffing on one side of the chilla.
- Fold it and cook for 30 seconds more.
- Serve hot with mint chutney or yogurt.
Nutrition Facts
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 10.7g17%
- Total Carbohydrate 21.3g8%
- Dietary Fiber 3.4g14%
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
✅ For Extra Crispiness, cook on low-medium heat for a longer time.
✅ Want More Flavors? Add grated carrots or beetroot to the stuffing.
✅ For Vegan Version, replace paneer with tofu.
✅ Best Served Fresh, as chillas tend to soften if stored.
