Moong Dal Cheela with Paneer

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Ensure the tawa is well-greased before pouring the batter to prevent sticking.

• Adjust the consistency of the batter by adding water gradually; it should not be too thick or too thin.

• Cook the cheela on medium heat to ensure it cooks evenly and becomes golden brown.

• Add finely chopped onions, tomatoes, or bell peppers to the batter for extra flavor and nutrition.

• Serve with different chutneys like mint chutney or coconut chutney for variety.