moong dal chilla recipe | stuffed moong dal chilla | mung dal cheelas (2024)

मूंग दाल चीला रेसिपी | मूंग दाल का चीला | स्टफ्ड मूंग दाल चीला | मूंग दाल के चीले - हिन्दी में पढ़ें (Moong Dal Chilla, Stuffed Moong Dal Chila in Hindi)

like moong dal chilla recipe

1. Chilla or Cheela are popular Indian crepes. They have a texture similar to a soft dosa. Moong dal cheela is packed with a lot of protein and fibre. They make up for a quick and easy breakfast & evening snack. You can relish them as it is with pudina chutney and sweet chutney or roll it with various stuffing to make them wholesome.See ourcollection of chilla recipesand some recipes we love.
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For the batter of moong dal chila

1. For preparing the moong dal chila, pick and clean the green moong dal. You can also use yellow moong dal or a combination of both. Also, you can add some urad dal to increase the nutrient content of the cheela.Wash and transfer the moong dal to a deep bowl.
   
2. Pour enough water to submerge the dal.
   
3. keep it aside to soak for 2 hours.
   
4. After 2 hours, drain the dal.
   
5. Transfer to a mixer jar.
   
6. Add green chillies. To make moong dal cheela more flavorful, add in some ginger, garlic, curry leaves, coriander to the batter if you like.
   
7. Add approx. ¾ cup of water.
   
8. Blend in a mixer till smooth.
   
9. Transfer it to a bowl.
   
10. Add the asafoetida. This aids in digestion.
    
11. Add the salt. Mix well and our moong dal chilla batter is ready!
    

For the stuffing

1. Heat the oil in a broad non-stick pan.
   
2. When the oil is hot, add the cumin seeds and sauté on a medium flame for 30 seconds.
   
3. Add all the remaining ingredients, starting with potatoes.
   
4. Next, add the boiled green peas.
   
5. Add finely chopped green chillies.
   
6. Add dried mango powder to give our stuffing a nice tangy flavour.
   
7. Add salt to taste.
   
8. Mix well and cook on a medium flame for 2 minutes.
   
9. Mash it slightly using a potato masher and our potato-green pea stuffing for moong dal chilla is ready. Divide the stuffing into 12 equal portions. Keep aside.
   

How to make stuffed moong dal chilla

1. To prepare stuffed moong dal cheelas, heat a non-stick tava (griddle) and lightly grease it with oil.
   
2. Pour a ladleful of the batter on the tava .
   
3. Spread it evenly to make a thin circle of 175 mm. (7") diameter. You can keep the size of chila small or big as per your desire.
   
4. Drizzle a little oil all over and along the edges to cook the moong dal chilla. Ghee/Butter can be used instead of oil.
   
5. Cook till it turns golden brown in colour from both the sides.
   
6. Place one portion of the stuffing on one half of the chilla.
   
7. Fold it to make a semi-circle.
   
8. Remove our aloo-matar moong dal cheela in a plate.
   
9. Repeat steps 1 to 3 to make 11 more stuffed mung dal chillas.
10. Serve mung dal cheelas immediately with green chutney.
    

Tips for moong dal chilla recipe

1. For preparing themoong dal chilla, pick and clean the green moong dal. You can also use yellow moong dal or a combination of both.
   
2. moong dal chilla is rich inFolic Acid,Phosphorous,Protein,Fiber,Magnesium.
   1. Folic Acid:Folic acidis an essential vitamin required throughout pregnancy. 21% of RDA.
   2. Phosphorous:Phosphorousworks closely with calcium to build bones. 21% of RDA.
   3. Protein:Proteinis required for the managing the wear and tear of all cells of the body.Haveprotein rich Indian foodslike paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 14% of RDA.
   4. Fiber:Dietary fiberreduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 13% of RDA.
   5. Magnesium:Magnesiumis required for formation of bones and teeth. It helps in the metabolism of calcium and potassium.% of RDA.magnesium rich Indian foodslike leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 12% of RDA.
   
   

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