Lauki Moong Dal Chilla is a nutritious and delicious Indian dish that combines the goodness of yellow moong dal and grated lauki (bottle gourd). This recipe is perfect for a wholesome breakfast or light meal. The chillas are stuffed with a flavorful mixture of paneer, vegetables, and spices, making them both healthy and satisfying. Whether you prefer a crunchy filling or a softer one, this recipe offers flexibility to suit your taste. It's a delightful...
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Drain the soaked moong dal.
In a blender, combine the moong dal, grated lauki, green chilies, ginger, cumin seeds, turmeric, and salt.
Add a little water and grind to a smooth but thick batter. Do not make it too runny. The batter should be spreadable.
In a bowl, mix the crumbled paneer, chopped capsicum, grated carrot, onion (if using), coriander, salt, pepper, and chaat masala.
You can keep the vegetables raw for a fresh crunch or lightly sauté them in a little oil for 2 to 3 minutes for a softer filling.
Heat a non-stick or iron tawa and grease it lightly with oil or ghee.
Pour a ladleful of batter in the center and spread it into a medium-sized circle.
Cook on medium flame until the bottom turns golden.
Flip and cook the other side for a minute.
Flip again. Now spread 2 to 3 tablespoons of the stuffing on one half of the chilla.
Fold it over and press gently.
Cook both sides with a little oil or ghee until crisp and golden.
Do not squeeze out the water from the grated lauki, as it helps in making the batter smooth and spreadable.
Adjust the spice level by increasing or decreasing the number of green chilies.
Use a well-heated tawa to ensure the chillas cook evenly and do not stick.
For a vegan version, skip the paneer or replace it with tofu.
Serve the chillas hot with green chutney or yogurt for added flavor.
Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. However, it's best to use it fresh for optimal taste and texture.
Can I skip the paneer in the stuffing?
Yes, you can skip the paneer or replace it with tofu for a vegan option. You can also add more vegetables to the stuffing.
What can I serve with Lauki Moong Dal Chilla?
Lauki Moong Dal Chilla pairs well with green chutney, yogurt, or even a tangy tomato ketchup.
Can I make the chillas without oil or ghee?
Yes, you can make the chillas without oil or ghee on a non-stick tawa, but they may not turn as crisp.
How do I store leftover chillas?
Store leftover chillas in an airtight container in the refrigerator for up to 1 day. Reheat them on a tawa before serving.
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