Step 1
Soak green moong dal and urad dal together for at least 6 hours or overnight.
Step 2
Just enough water to grind the dal. The consistency of the batter should be that of a pancake (do not add too much water.
Step 3
To make the stuffing, heat 2 teaspoons of oil in a pan. Add jeera, ginger paste, and finely chopped green chili and sauté lightly.
Step 4
Add onion, tomato, and baby corn and sauté for 1 minute.
Step 5
Add capsicum and half a teaspoon of salt and sauté the vegetables continuously for 1 minute.
Step 6
Keep the vegetables crisp.Add tomato ketchup and grated paneer to the stuffing and mix well.
Step 7
Heat a skillet and pour a ladle full of moong dal chilla batter in a circular fashion from the center going outwards making a diameter of approximately 6 inches.
Step 8
Drizzle oil/ghee around the spread chilla batter.
Step 9
Cook the chilla on medium heat until it turns light brown and crispy, then flip and cook .
Step 10
Remove the chilla from the skillet, place it on a platter with the bottom side facing down.
Step 11
Fill about a scoop of paneer filling along the center diameter of the chilla and fold it lengthwise tightly.
Step 12
Cut the roll diagonally into 2 or 3 pieces and sprinkle more chaat masala and grated paneer on top.
Step 13
Serve Moong Dal Chilla along with Tomato Onion Chutney or Dhaniya Pudina Chutney for an Indian breakfast or pack it in kids’ lunch boxes.
Step 14
You can use any vegetable of your choice, like cabbage, to make the chilla.
Step 15
Keep the flame low while spreading the chilla batter on the tava.
Step 16
Green chutney + curd + pickle
