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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This high-protein breakfast combines the goodness of yellow moong dal and paneer for a filling and nutritious start to your day. The chilla is golden and crisp, while the paneer filling adds a creamy texture with a hint of spice from green chili. Serve it with mint chutney, yogurt, or fresh tomato slices for a complete meal.
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Drain the soaked yellow moong dal.
Blend the moong dal with a little water until smooth.
Add cumin seeds, turmeric, and salt to the batter. Mix well.
Mix grated paneer with onion, coriander leaves, and green chili.
Add a pinch of salt to the filling and mix well.
Heat a non-stick pan over medium heat.
Grease the pan lightly with oil or ghee.
Pour a ladle of batter onto the pan and spread it into a thin circle.
Cook for 2–3 minutes until the bottom is golden and the edges start to lift.
Flip the chilla and cook for another minute until the other side is golden.
Place the paneer filling on one half of the cooked chilla.
Fold the chilla over the filling.
Cook for another minute until the chilla is crisp.
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If you prefer a spicier filling, add more green chili or a pinch of red chili powder.
For a smoother batter, ensure the moong dal is soaked for at least 4–6 hours.
You can substitute paneer with tofu for a vegan option.
Serve the chilla immediately for the best texture and flavor.
Can I use split moong dal instead of whole moong dal?
Yes, split moong dal works just as well for this recipe. Ensure it is soaked properly before blending.
How do I make the chilla crispier?
Use a non-stick pan and cook the chilla on medium heat until the edges lift and turn golden. Avoid adding too much water to the batter.
Can I prepare the batter in advance?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Stir well before using.
What can I serve with the chilla?
Mint chutney, plain yogurt, Greek yogurt, or fresh tomato slices pair well with the chilla.
Can I freeze the chilla?
It is best to consume the chilla fresh, but you can freeze cooked chillas. Reheat them on a pan before serving.
