Green Moong Dal Stuffed Cheela

Drain soaked moong dal and grind it with ginger, green chillies, cumin seeds and salt into a smooth batter using little water

Keep the batter slightly thick, heat a pan and spread a ladle of batter to make a thin cheela

Cook on one side with a little oil or ghee till light golden, flip and cook the other side

Then place paneer, beetroot, carrot and tomato stuffing in the center, sprinkle salt and black pepper

Fold the cheela and cook for another minute till everything is well set and slightly crisp. Serve hot.