Paneer Moong Dal Chilla/Cheela Recipe

I have discovered a hidden gem among Healthy Indian Recipes that you must truly try. The delightful medley of soaked yellow moong dal, tender paneer, crisp veggies, and aromatic spices transforms into delicate chillas that recall the lively spirit of Delhi streets. I invite you to savor each irresistible bite.

I’m super excited to share my Delhi-style paneer moong dal chilla recipe with you. I first discovered this street food gem when exploring the busy lanes of Delhi, and I knew I had to recreate its magic at home.

This dish is a fusion of soaked yellow moong dal, crumbled paneer, finely chopped onion and tomato, with a bit of green chillies and grated ginger for that kick. I also add a touch of turmeric powder, red chilli powder and cumin seeds along with coriander leaves, salt and just enough water to bring everything together into a smooth batter.

I love how this recipe manages to blend the flavors of healthy Indian and spicy snack recipes, making it a quick and satisfying option for breakfast or a light meal. Give it a try and taste the vibrancy of Indian street food in every bite!

Why I Like this Recipe

I like this recipe because it brings together so many vibrant flavors in a simple way. I love how the combination of moong dal and paneer not only makes it super tasty but also a good source of protein.
I also really enjoy that it’s fast and easy to prepare; even when I’m in a hurry, I can whip up this chilla without any fuss.
Lastly, this recipe reminds me of the authentic Delhi street food vibe that I grew up loving, and it kinda takes me back to those fun, spontaneous food adventures.

Ingredients

• Yellow Moong Dal – Rich in protein and fiber and great for energizing your day.
• Crumbled Paneer – Packed with calcium and protein, adds a mild, creamy flavor to the mix.
• Onion – Adds crunch and natural sweetness and contains antioxidants to boost flavor.
• Tomato – Its tangy juice makes it bright, vitamin rich and improves overall taste.
• Green Chillies and Ginger – Give a spicy kick with a warm aroma that boosts digestion.
• Turmeric Powder – Offers anti inflammatory benefits and a lovely golden color to the batter.
• Red Chilli Powder – Infuses heat and bright flavor, allowing you to customize the spice.
• Cumin Seeds – Boosts digestion while adding an earthy aroma that is essential for balance.
• Fresh Coriander – Brings freshness, vitamins, and a burst of herbal taste to these chillas.

Ingredient Quantities

• 1 cup yellow moong dal (soaked for 3-4 hours and drained)
• 1/2 cup crumbled paneer
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 1-2 green chillies, finely chopped
• 1/2 inch piece of ginger, grated
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp cumin seeds
• A handful of chopped fresh coriander leaves
• Salt to taste
• Water as needed to adjust the batter
• Oil for cooking

How to Make this

1. Start by soaking 1 cup of yellow moong dal in water for 3 to 4 hours then drain it well.

2. In a blender, grind the soaked dal with enough water to form a smooth batter, and let it rest for about 10 minutes.

3. Mix in 1/2 cup crumbled paneer, 1 small finely chopped onion, 1 medium finely chopped tomato, and 1 to 2 finely chopped green chillies.

4. Add 1/2 inch grated ginger along with 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/4 tsp cumin seeds into the batter.

5. Stir in a handful of chopped coriander leaves and a pinch of salt to taste.

6. If your batter seems too thick, add a bit more water until it reaches a slightly runny consistency.

7. Heat oil in a non-stick pan over medium heat then pour a ladleful of the batter and spread it evenly into a thin pancake.

8. Let it cook for around 2 or 3 minutes until the edges start lifting then flip it carefully.

9. Cook the other side for another 2 to 3 minutes until lightly golden, then remove from the pan.

10. Repeat with the remaining batter and serve hot with your favorite chutney or ketchup for that authentic street food flavor.

Equipment Needed

1. Large bowl for soaking the moong dal
2. Strainer to drain the dal after soaking
3. Blender for grinding the soaked dal into a smooth batter
4. Measuring cups and spoons for the dal, paneer, spices, and water
5. Chopping board for cutting the onions, tomato, green chillies, and coriander
6. Sharp knife for finely chopping the vegetables
7. Grater for the ginger
8. Mixing bowl to combine the batter and chopped ingredients
9. Ladle for pouring the batter into the pan
10. Non-stick pan for cooking the pancake
11. Spatula for flipping the pancake
12. Serving plate to serve your delicious creation

FAQ

Paneer Moong Dal Chilla/Cheela Recipe Substitutions and Variations

• If you dont have yellow moong dal, you can use red moong dal or even split mung beans which cook similarly.
• If paneer isn’t available, try using firm tofu or crumbled cottage cheese for that same texture.
• If you want a milder flavor than onion, you can use shallots or green onions.
• If green chillies are too hot, you can opt for green bell peppers or remove some seeds to lower the heat.

Pro Tips

1. One thing that really helps is letting your batter rest for about 10 minutes after you blend it. This makes it smoother and helps to get a better texture when it’s cooked, so don’t rush it.
2. When cooking, make sure your pan is just the right temperature. Too hot and the edges might burn, too cold and your pancake can end up soggy.
3. Try crumbling the paneer into really small bits; it mixes better and gives a more even flavour throughout your dish.
4. If you find your batter is too thick, add a little water gradually until it’s just right. Too thin and it’ll spread too fast, too thick and it won’t cook evenly.