Notifications x
  • Please to see notifications
X
History
all results for ""

Tips To Make Stuffed Moong Dal Chilla Rolls For Work Lunches

Verification badge
share

Working day lunches need hardly be elaborate or fussy. They just have to be efficient enough to eat quickly at break time and tasty enough that the lunch hour becomes enjoyable. Moong dal chillas fit this bill quite perfectly. They are easy to prepare, are packed with healthy goodness and are delicious enough that they would make you look forward to lunch hour. The stuffed chilla rolls can be packed in an airtight lunchbox to be had during the afternoon lunch break or when you decide to have a working lunch.
prep time 00 Hour 15 Mins
cook time 00 Hour 25 Mins
chef Team Kitchen Diaries

Having lunch on the go this week? Or planning to chomp through the last vestiges of work before the holidays begin, all through the lunch break? Well, whether it is a working lunch, a quick lunch break or an afternoon of eating between two meetings, this stuffed moong dal chilla recipe is here to make lunch on a working day an efficient and delicious affair.

Packed with ingredients like creamy paneer and lightly sautéed veggies along with the nutritional goodness of a well-made chilla, this stuffed roll is a clean and quick lunch-time preparation for a busy day. The chilla can also be prepared fast in the morning and packed with a coriander and mint chutney, to be had as a sumptuous meal at lunch hour.

All one needs to do to get the chilla right is perfect its batter. This involves diligently fermenting split moong dal for at least 3 hours or even overnight. When the batter is fermented perfectly, the resulting chillas will be fluffy and light. The stuffing can be made using any numbe

 Read More
Step 1

To prepare the moong dal for the chilla, wash it thoroughly and soak in water for 3 hours, or overnight. 

Step 2

Once soaked properly, grind the dal in the mixer grinder with a bit of the water used for soaking. Add ginger, chillies and cumin to the dal and blend everything into a smooth batter.

Step 3

Add turmeric and salt to taste. Rest the batter for about 10-15 minutes.

Step 4

Now, prepare the stuffing. Heat 1 teaspoon of oil in a pan and sauté the onions until soft and lightly caramelised.

Step 5

Add all the vegetables, including carrots, capsicum and spinach and cook for 3-4 minutes.

Step 6

Mix in the crumbled paneer, chaat masala and lime juice. Add salt to taste. Remove from the heat and let the mixture cool.

Step 7

To cook the chillas, place a non-stick tawa on medium heat. Once heated, pour one ladle batter on the tawa and spread it like a dosa.

Step 8

Cook the batter until the edges crispen. Now, place the stuffing on top of the batter and roll tightly while still warm. Add just a little bit of oil on top of the roll to crispen it more.

Step 9

Place the stuffed moong dal chilla rolls in a lunch box once cooled to prevent them from turning soggy. Wrap the chillas in parchment paper for a neater finish.

Tips and Tricks

1 To make the stuffing for the chilla, use a good-quality, heavy-bottomed pan which will sauté the vegetables evenly without overbrowning them or making them watery. The TTK Prestige Cast Iron Scratch Resistant Round Base Fry Pan is perfect for lending the stuffing a light cook.

2 To prepare the chilla batter, grind the soaked moong dal in a TTK Prestige Mixer Grinder which will turn the softened grain into a fine, consistent batter.

3 Chillas can be prepared on a non-stick pan in minimal oil to keep them fresh. Use the TTK Prestige Omega Die-Cast Plus Aluminium Non-Stick Tawa to lather crisp, light chillas, which can be folded into stuffed rolls on the pan itself.

4 One way to infuse flavour into the chilla batter is to add the ginger-garlic paste to it after the batter is ground fully. The chutney jar of the TTK Prestige Mixer Grinder will be a useful kitchen apparatus to make this aromatic paste.

5 On days when you have time, the stuffed chillas can be fried too, to lend them a more indulgent quality. Prop them into the TTK Prestige Air Fryer to make them crispy.

Frequently Asked Questions

Sprouts, tofu and kidney beans and different seasonings including garam masala, cumin powder and an Italian herb mix can be among the ingredients used for preparing different types of chilla stuffing.

Excessively salting the veggie mix can be one reason that the stuffing turns watery. Add salt sparingly and allow the mixture to dry completely on the pan before taking it off the flame.

This is the result of under-fermentation. A well-fermented batter is quite airy. When lathered onto the pan, it forms little honeycomb-like textures, indicative of the chilla’s lightness.

Copyright © 2025, My Kitchen Diaries .All Rights Reserved

FB
Insta
YouTube
Whatsapp