Step-by-Step Instructions

1. 1.Prepare Dal for Soaking

   Take 1 bowl of Masri di Dal (red lentils) and soak it in water for at least 6 to 7 hours. (This step is implied from the initial text overlay and is a prerequisite for the recipe).

2. 2.Blend Batter Ingredients

   Take the soaked dal, 1 inch piece of ginger, and 3 green chilies. Add them to a blender along with some water. Grind them together to make a fine, smooth paste. Add water gradually as required to achieve a pourable consistency.

3. 3.Combine Batter Ingredients

   Pour the blended dal paste into a mixing bowl. Add 3-4 tablespoons of Suji (semolina) and mix well to combine.

4. 4.Add Spices to Batter

   Add 1 teaspoon of garlic paste, salt to taste, 1/2 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of roasted cumin seed powder to the batter. Mix all ingredients thoroughly until well combined.

5. 5.Rest the Batter

   Cover the bowl and let the batter rest for approximately 5 minutes.

6. 6.Prepare the Filling

   While the batter rests, prepare the filling. In a separate bowl, combine 1 cup of grated paneer, 1/2 cup of chopped onion, 1/4 cup of chopped tomato, and 1 teaspoon of chopped green chilies.

7. 7.Season the Filling

   Add salt to taste, 1/2 teaspoon of red chili powder, and 1 teaspoon of oregano to the paneer and vegetable mixture. Mix gently until all ingredients are evenly distributed.

8. 8.Cook the Cheela

   Heat a flat pan (tava) over medium heat. Spread some butter and oil evenly on the pan.

9. 9.Pour and Spread Batter

   Pour one ladleful of the prepared dal batter onto the hot pan and spread it evenly in a circular motion to form a thin cheela.

10. 10.Cook and Flip

    Cook the cheela until the edges turn golden brown and it starts to lift from the pan. Carefully flip it over and cook the other side until golden brown.

11. 11.Add Filling

    Once both sides are cooked, place a spoonful of the prepared paneer filling onto one half of the cheela.

12. 12.Fold and Serve

    Fold the cheela in half, pressing gently. Cook for another 30 seconds to 1 minute to warm the filling. Serve hot with green chutney.