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Today we are making moong dal paneer stuffed cheela.
These can be served in breakfast or pack them in tiffin for kids or relish eating as evening snack.
For this, let us start with grinding moong dal first.
We have taken 1 cup moong dal.
Rinsed it well and then soaked in water for 2 hours.
So, here we have soaked moong dal.
Place the moong dal in a mixer jar, followed by 1 to 2 tbsp water.
Roughly chop a green chili and add to the mixer jar as well.
Also add, ¾ tsp ginger paste and ¾ tsp salt or to taste.
Now coarsely ground the dal.
Transfer the ground dal into a bowl.
The dal is little coarse and appears slightly thick as well.
So, add some water into it.
The consistency of batter should be same as required for making the dosas.
We are done with preparing batter
The consistency of batter is not too runny or too dense.
We added 5 to 6 tbsp water into the batter.
We added 2 tbsp water while grinding and 3 to 4 tbsp more water later.
Dal is ready, let us now prepared stuffing for the cheela.
Turn on the flame and add 2 tsp oil in a pan.
Heat the oil a little and add ½ tsp ginger paste, 1 finely chopped green chili and sauté the spices for a while.
Now add finely chopped carrots, finely chopped baby corn and sauté for a while.
After this add finely chopped capsicum, ½ tsp salt and sauté for another minute.
Veggies are cooked, add 2 tbsp finely chopped green coriander and mix well.
Transfer the cooked vegetables in a plate to cool them down quickly.
Now grate the paneer over these veggies and then mix it thoroughly.
Stuffing is ready, let us now prepare the cheelas.
Place a tawa to heat.
Pour some oil over the tawa and spread it evenly.
Let the tawa heat sufficiently.
Meanwhile mix some green coriander to the batter.
Tawa is rightly hot, now bring the flame to low and let it cool down a little.
Clean the extra oil from the tawa like this.
To prepare the cheela, pour 1 tbsp batter over the tawa and spread it evenly to make cheela.
You can keep the size of cheelas small or big as per your desire.
Increase the flame and pour some oil all around the cheela and on the top as well.
Now roast the cheela until it gets golden brown from beneath.
When the cheela turns dark on the top, flip the sides.
Continue roasting the cheela until it gets brown spots in the other side as well.
Keep a check on the flame.
Keep adjusting the flame to medium or medium-high as required.
Check the cheela from the other side.
Brown spots appear on this side as well, cheela is roasted well.
Now reduce the flame and spread some stuffing on this of the cheela and give it a fold.
Transfer the cheela to the plate.
Similarly, prepare rest of the cheelas as well.
Bring the flame to minimum and clean the oil left over the tawa.
Let the tawa cool down a little and then spread the cheela.
Remove any leftovers on the tawa.
You can also sprinkle some water over the tawa to cool it down and then clean it out.
Now let us prepare another cheela.
While spreading cheela on the tawa, keep the flame at minimum.
Repeat the process to spread out the cheela.
We are done with making the cheelas and with this much batter 5 to 6 cheelas can be prepared.
Moong dal stuffed cheelas are ready to serve.
You can serve them with sweet chutney, spicy chutney or any other dip you relish eating.
If preparing these cheelas for kids, then omit the use of green chilies.
We have used capsicum, baby corn, carrots but you can also use cauliflower, cabbage and so on as per your desire.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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