- Wash and soak the dal for about 4-6hours. Grind with some water to a thick and coarse batter. Add the ginger paste, turmeric powder, red chilli powder, salt and mix well.
- Mix all the ingredients for stuffing and keep aside.
- Heat a non-stick tawa and spread a ladle full of batter in a thin layer. Keep it thick if you want soft cheelas. Apply ghee on the sides and on top. Let it cook for 1-2mins or until brown spots start to appear. Flip and cook from other side.
- Once done, flip and spread the stuffing on half of the cheela. Fold and serve the cheela hot with green chutney and tomato ketchup.
Stuffed Moong Daal Cheela
By Sneha Garg
Jan, 27th
630
Servings
4 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Yellow moong daal
- Green moong daal
- Ginger paste
- Turmeric powder
- Red chilli powder
- Salt
- Ghee, for cooking
- Paneer(for stuffing)
- Boiled green peas
- Grated beetroot
- Chopped coriander leaves
- Black pepper powder
- Red chilli powder
- Amchoor
- Coriander powder
- Salt
