High Protein Moong Dal Chilla 2 Ways

Step 1: Soak and Prepare Dal for Batter

Rinse 1 cup moong dal and 1/4 cup chana dal 2-3 times. Soak them in water for 5-6 hours or overnight. After soaking, rinse the dal again with clean water and drain the excess water.

Step 2: Prepare Paneer Stuffing

Finely chop 1/4 cup capsicum, 1/4 cup onion, and 1/4 cup carrot using a chopper. Crumble 1/2 cup paneer. Combine the chopped vegetables and crumbled paneer in a bowl. Add 1/2 tsp chilli flakes and 1 tsp pizza seasoning. Mix well. Do not add extra salt at this stage to prevent vegetables from releasing water.

Step 3: Prepare Coriander Chutney

In a mixer jar, combine 1 cup coriander leaves, 1/4 cup roasted chana, 2 green chillies, 1/2 inch ginger, 7-8 garlic cloves, and 2-3 tbsp lemon juice. Add 4-5 ice cubes (to maintain green color). Grind to a smooth paste. Transfer to a bowl and stir in 1/2 tsp salt.

Step 4: Prepare Thick Curd

Place a sieve over a bowl. Pour fresh, cold curd into the sieve. Let it sit for about 30 minutes to drain excess water, resulting in thick curd. Do not press or add weight, as we need thick curd, not hung curd.

Step 5: Prepare Probiotic Green Curd Dip

In a bowl, take 5-6 tbsp of the prepared thick curd. Add 1/2 tsp black salt, 1/2 tsp roasted cumin powder, 1/4 tsp black pepper powder, and 2 tsp of the green chutney. Mix all ingredients thoroughly until smooth.

Step 6: Prepare Probiotic Veg Curd Dip

In another bowl, take 5-6 tbsp of the prepared thick curd. Add 1/2 tsp black salt, 1/2 tsp roasted jeera powder, and 1/4 tsp black pepper. Finely chop 2 tbsp of carrot, onion, and coriander. Add these chopped vegetables to the curd mixture. Mix well. Garnish with grated beetroot for color.

Step 7: Grind Dal for Main Batter

Transfer the soaked and rinsed dal to a mixer jar. Add 2 tsp suji, 2 green chillies, 1 inch ginger, and 1-2 tbsp water. Grind to a smooth, thick paste. The batter should be thick but pourable.

Step 8: Prepare Palak Moong Dal Chilla Batter

Take 1 cup of the main moong dal batter in a separate bowl. Finely chop 1/2 cup spinach and coriander leaves, 1 green chilli, and some green onions (optional). Add these chopped greens to the batter. Stir in 1/2 tsp salt, 1/4 tsp haldi, and 1/2 tsp red chilli powder. Mix well and let the batter rest for 10 minutes to allow the greens to release moisture.

Step 9: Cook Palak Moong Dal Chilla

Heat a non-stick pan. Lightly brush with oil and wipe it clean. Check if the pan is hot enough by sprinkling a few drops of water; they should sizzle and dance. Pour one ladle of the palak chilla batter onto the pan and spread it slightly thick (not too thin). Garnish with chopped onion and white sesame seeds. Cover and cook on low heat until the top appears cooked. Flip the chilla, increase the flame to high, and press gently with a spatula to cook until golden brown and crispy on both sides. Repeat for desired number of chillas.

Step 10: Prepare Paneer Stuffed Chilla Batter

Take 1 cup of the remaining main moong dal batter. Add 1/2 tsp salt and 1/4 tsp haldi. Add 2-3 tbsp water to adjust the consistency, making it thinner and more flowing than the palak chilla batter, suitable for spreading like a dosa.

Step 11: Cook Paneer Stuffed Chilla

Heat a non-stick pan. Lightly brush with oil and wipe it clean. Pour one ladle of the thin batter onto the pan and spread it in a thin, circular motion, similar to a dosa. Cook on medium to low heat until the edges start to brown and the top is cooked. Flip the chilla. Reduce the flame to very low or turn off the gas. Spread pizza sauce on one half of the chilla. Place a generous amount of the prepared paneer stuffing on top of the sauce. Grate some fresh beetroot over the stuffing for garnish. Fold the chilla in half. Gently press and cook both sides on low to medium heat until crispy and golden brown. Repeat for desired number of chillas.

Step 12: Serve and Pack Chillas

Serve the hot Palak Moong Dal Chillas and Paneer Stuffed Chillas with the prepared Coriander Chutney, Probiotic Green Curd Dip, and Probiotic Veg Curd Dip. For lunchboxes, cut the stuffed chillas in half and pack them in parchment paper along with a small container of dip.

• Add chana dal for crispiness in the chilla batter.

• Prepare stuffing, dips, and chutney a night before for a quick breakfast.

• Add ice cubes while grinding chutney to maintain its vibrant green color.

• Do not add salt to the paneer stuffing until just before use to prevent vegetables from releasing water and making it soggy.

• Use a non-stick pan and wipe it with a little oil for oil-free cooking.

• Let the palak chilla batter rest for 10 minutes after mixing to allow spinach to release its moisture and adjust consistency.

• Use roasted peanuts or besan bhujia instead of roasted chana in the coriander chutney.

• Add grated cucumber (outer part) to the probiotic veg curd dip.

• Make plain chillas without any stuffing or palak, served with chutney and dips.

• Experiment with different sauces like tomato sauce or tandoori sauce for the paneer stuffed chilla.