High Protein Moong Dal Chilla 2 Ways
For Moong Dal Batter
For Paneer Stuffing
For Coriander Chutney
For Probiotic Green Curd Dip
For Probiotic Veg Curd Dip
For Palak Moong Dal Chilla
For Paneer Stuffed Chilla
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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 or overnight. After soaking, rinse the dal again with clean water and drain the excess water.
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.
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.
Prepare Thick Curd
Place a sieve over a bowl. Pour fresh, cold curd into the sieve. Let it sit for about to drain excess water, resulting in thick curd. Do not press or add weight, as we need thick curd, not hung curd.
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.
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.
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.
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 to allow the greens to release moisture.
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.
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.
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. 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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Soak and Prepare Dal for Batter5 hours or overnight
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.
Variations
Simple ways to adapt this recipe.
- Use roasted peanuts or besanIngredient swap
Use roasted peanuts or besan bhujia instead of roasted chana in the coriander chutney.
- Add grated cucumber (outer part)Customise
Add grated cucumber (outer part) to the probiotic veg curd dip.
- Make plain chillas without any stuffing or palakCustomise
Served with chutney and dips.
- Experiment with different sauces like
Experiment with different sauces like tomato sauce or tandoori sauce for the paneer stuffed chilla.
Helpful Tips
Small details that can improve the final result.
Your Notes
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