Step-by-Step Instructions

1. 1.Prepare the Moong Dal

   Soak 1/2 cup of moong dal overnight or for 4-5 hours. After soaking, rinse the dal thoroughly under running water.

2. 2.Grind the Batter

   Transfer the soaked and rinsed moong dal to a mixer grinder. Add a 1-inch piece of ginger and 4-5 green chilies. Grind the mixture into a smooth batter, adding a little water if necessary to aid grinding.

3. 3.Prepare the Batter

   Pour the ground batter into a large bowl. Add water (about 1/4 cup, or as needed) to adjust the consistency; the batter should be pourable but not too thin. Stir well.

4. 4.Season the Batter

   Add 1 teaspoon of salt, 1/4 teaspoon of asafoetida water, 1 teaspoon of red chili powder, and 1/2 teaspoon of cumin seeds to the batter. Mix all the ingredients thoroughly until well combined.

5. 5.Cook the Cheela

   Heat a tawa (griddle) on medium flame. Lightly grease the tawa with oil using a brush. Once hot, pour one ladleful of batter onto the center of the tawa and spread it evenly in a circular motion to form a thin cheela.

6. 6.Add Fillings

   Once the cheela starts to cook and the edges begin to lift, flip it to cook the other side. Then, grate 50-70 grams of paneer over the cooked cheela. Sprinkle a pinch of salt and 2 tablespoons of fresh chopped coriander over the paneer.

7. 7.Fold and Serve

   Allow the paneer to warm through and the cheela to cook until golden brown and crispy. Carefully fold the cheela in half or roll it up. Transfer the cooked cheela to a plate and serve hot with green chutney and ketchup.