High-Protein Moong Dal Cheela with Paneer Filling
Crispy, savory moong dal pancakes stuffed with a spicy, protein-packed paneer filling—perfect high-protein vegetarian breakfast.
Equipment
Ingredients
Batter
moong dal (soaked)
100 g
garlic (minced)
3 clove
green chili (chopped)
1 piece
salt
1 tsp
black pepper
0.5 tsp
Paneer Filling
paneer (crumbled)
150 g
onion (finely_chopped)
1 piece
tomato (finely_chopped)
1 piece
cilantro (chopped)
2 tbsp
cumin powder
1 tsp
Instructions
Prepare the batter
Soak moong dal for 2-3 hours, then blend with garlic, green chili, salt, and pepper into a smooth batter.
Prepare the filling
Crumble paneer and mix with finely chopped onion, tomato, cilantro, cumin powder, salt, and pepper.
Cook the cheela
Heat a non-stick pan, lightly grease with ghee, pour batter, spread thin, and cook both sides until golden and crispy.
Stuff and serve
Place paneer filling on one half of the cheela, fold, and serve hot.
Original recipe
Storage
Reheat cheela in a hot pan to restore crispiness; store filling separately to keep texture.
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