On the third day of Indian flat bread theme, I prepare “Stuffed Moong Dal Chilla”; it’s a blend form of Indian flatbread. For this recipe, we have to make smooth consistency batter with moong dal and rice flour and stuffing with paneer and onions. Mostly moong dal chilla is prepared with only moong dal batter but I prefer to add little rice flour for little crispiness and crunchy taste. You can prepare stuffing with any other ingredients which easily available or according to taste. Personally I like to add paneer stuffing. Moong dal chilla is very popular in North India as street food, but sometimes its serve as main course as Indian flatbread with green chutney and sweet imli chutney.
Preparation time: 1 Hour
Cooking time: 15-20 Minutes
Servings: 6-7 Pieces
1 Cup Yellow Split Gram/ Moong Dal
2 Tbsp. Rice Flour, Sieve
1 Green Chili
1/2 Tsp. Salt
Pinch of Asafoetida
1/2 Cup Cottage Cheese/ Paneer, Grated
1 Medium Sized Onion, Chopped
1 Green Chili, Chopped
1/4 Cup Green Coriander, Chopped
Salt to taste
1/2 Tsp. Red Chili Powder
1/2 Tsp. Chaat Masala
Wash and Soak the lentil in water for one- two hours. Grind the moong daal with green chili, salt and little water as thick and smooth batter. Add rice flour, asafoetida and little water for thick and smooth consistency batter.
In large bowl, add chopped onion, green chili, green coriander and grated paneer. Add salt, chaat masala, red chili powder and mix well.
Heat the non-stick tawa or pan on medium flame, when is hot enough. Grease little oil and pour one ladle of batter and spread little gently. Cook from both side till to golden color. Do same with whole batter. Chilla is ready.
Place little stuffing on chilla and fold it. Stuffed Moong Dal Chill is ready to serve.