Moong Chilla (Cheela) is essentially an Indian pancake made using gram flour. It is a common breakfast item and can be served along with a chutney or just plain. This recipe was shared by my friend Pooja. We have made some changes to the usual way of serving a moong chilla and have made it into an interesting snack.
We have stuffed the moong chilla with a paneer (cottage cheese) filling, and then presented it like a chaat. Chaat is a popular street food in India. Chaats generally had a spicy and tangy taste due to the addition of different spices as well as the mint chutney and tamarind chutney.
This moond chilla chaat is a great snack that you can serve your kids to ensure they have a well balanced and healthy snack for their sudden hunger pangs.
Moong Chilla (Cheela) ChaatCourse: SnacksCuisine: IndianDifficulty: Moderate
A healthy and delicious twist to the traditional moong dal chilla
- For the chillas
Moong dal – ½ cup
Green Chillies – 2, sliced
Salt – as per taste
Water – as needed for the batter
- For the filling
Paneer – 200 gms, crumbled/grated
Ajwain – ¼ tsp
Chilli powder – ½ tsp (adjust as per taste)
Chaat Masala – ½ tsp (adjust as per taste)
Salt – as per taste
- For assembling the chaat
Whisked Curd – ¼ cup
Tamarind Chutney – 2-3 tbsp
Green Chutney – 2-3 tbsp
Red Chilli Powder – as per taste
Black Salt – as per taste
Coriander leaves – a few, chopped
- Soak the moong dal for atleast 2 hours in water.
- Drain the water and add the green chillies to it.
- Grind it to a smooth paste, adding some water.
- To this batter, add salt as per taste and more water and make it to a dosa like consistency.
- For the filling, take the paneer and add the ajwain, chilli powder, chaat masala and salt to it. Mix it well and keep it aside.
- To make the chillas, take a pan and heat it.
- Add a ladle full of the batter to it and spread it thin like a dosa.
- Cook on both sides and remove it to a plate. Do this for the remaining batter.
- Onto each chilla, spread the paneer filling evenly all over and then start rolling it from one side.
- Make it into a tight roll. Do this for all the chillas.
- Using a knife, cut each chilla roll into an inch long size. It will look like a pinwheel.
- To assemble the chaat, place the chilla rolls with the cut side facing up.
- Pour some whisked yoghurt all over and then top it up with the tamarind chutney, green chutney, chilli powder, black salt and coriander leaves.
- You can also garnish the chaat with some sev.