Paneer Moong Dal Chila / Lentil Crepe with Cottage Cheese Stuffing

Breakfast is a very important meal for us and I am always on a lookout for breakfast recipes which makes a good lunch pack option for my kiddo as well. This Paneer Moong dal Chila has always been a family favorite and I love how it can be prepared with so much ease and the health benefits associated with it.


It also keeps good till the lunch time for kiddo and rolled and packed in an Aluminium foil, it is easy for him to munch on it without much fuss and dirty hands and cloths. Here is how I make my Paneer and Moong dal chila.

All you need is
For the batter
Dhuli Moong dal Split skinned green gram – 1 cup
Salt – 1 tsp
Ginger – 1 inch piece
Green chili – 1
Oil for frying
For the filling
Oil – 1 tbsp
Cumin Zeera seeds – 1 tsp
Onion – 1/4 cup ( chopped )
Green chili – 1
Salt to taste
Turmeric powder – 1/4 tsp
Paneer – 1 cup ( grated )
Fresh coriander – 1 tbsp ( chopped )

Method of preparation
For the filling
Heat oil in a pan.
When the oil is hot, add cumin seeds.
When the seeds starts to crackle, add onion and green chilies.
Fry till onion turns translucent.
Add salt and turmeric powder and fry for a few seconds.
Add paneer and coriander and mix well.
Remove the pan from heat.
For the Chila
Wash and soak the dal for 2-3 hours.
Drain the water.
Grind the dal with ginger, green chili  and little water to make a smooth paste.
Add salt and more water to make a dosa like batter. ( medium thick consistency )
Heat a non stick pan and pour a ladle full of batter in the center.
Spread the batter to make a thin round using the back of ladle.
Pour a tsp of oil on the sides and cook till golden brown.
Flip and cook the chila from other side.
Flip again.
Keep 2 tbsp of filling on one half of the chila.
Fold over.
Serve hot with green coriander chutney.