Make Crisp Moong Dal Cheela for Breakfast

Today we are going to make crispy moong dal cheela for the holidays. They are very easy to make and they are very tasty and crunchy. We will make these with two stuffings whose taste you will like. So you too make Crispy Moong Dal Chilla with this easy recipe and enjoy its taste with your family.

Moong Dal – 1 cup (200 grams)

Rice – 1/4 cup

Ginger green chilli paste – 2 teaspoons

Salt – Salt – 1 teaspoon

For Masala Veggie Paneer Cheela

Oil – 1 tbsp

Ginger – 1 teaspoon, grated

Green chilli – 1 teaspoon, finely chopped

Carrots – 1, finely chopped

Capsicum – 1, finely chopped

Salt – 3/4 tsp

Kashmiri red chilli – 3/4 tsp

Tomato – Tomato – 1, finely chopped

Tomato Sauce – Tomato Sauce – 1 tbsp

Boiled potatoes – 2, grated

Ginger Green Chilli – 1 tsp

Salt – 1/4 tsp

Red chilli – 1/4 tsp

Coriander leaves – 1-2 tbsp

Green chutney – 1 teaspoon

Paneer – Paneer

Sev Namkee

For Veggie Cheese Cheela

Schezwan Sauce – Schezwan Sauce

Paneer – Paneer

Coriander leaves – 1-2 tbsp

Wash 1 cup moong dal and 1/4 cup rice thoroughly and soak it in water for an hour. – After the time is over, drain the water from both and put them in the mixer jar. Also add 4 tablespoons of water and grind it coarsely. – Then take out this bowl and add 2 tablespoons of water in the mixer jar and remove the remaining paste. – Now add 2 spoons of green chilli ginger paste and 1 spoon of salt in this bowl and mix well. – Beat the batter continuously for 1-2 minutes. Then mold it and keep it. This way the batter will be ready

– Heat 1 tablespoon oil in a pan. Add 1 teaspoon grated ginger and 1 teaspoon finely chopped green chilli in hot oil and fry lightly on high flame. Once roasted, add 1 finely chopped carrot and 1 finely chopped capsicum. Fry them for half a minute while stirring continuously on high flame. – Add 3/4 teaspoon salt and 3/4 teaspoon red chili powder and fry for half a minute while stirring continuously. Then add 1 finely chopped tomato (seeds removed) and 1 tablespoon tomato sauce.

Mix them well and turn off the flame and take out half the stuffing in a plate and leave the other half in the pan. Lower the flame and add 2 boiled potatoes, 1 teaspoon ginger green chilli paste, 1/4 teaspoon salt and 1/4 teaspoon red chilli powder to the remaining stuffing. Mix them well and fry for 1 minute. Then turn off the flame and take it out in another plate and heat the pan. Pour some water on the hot pan, wipe it and reduce the flame. – Stir the batter a little and spread one spoon of the batter on the pan. Then increase the flame and fry it until it turns from light to dark at the bottom. When its color becomes light, spread ghee on it, then turn it and fry it lightly.

– When it gets lightly fried, turn it over, reduce the flame and spread 1 spoon green chutney over it. Then spread the stuffing over it. Then grate some cheese and add it. – After this add sev to it and fold the cheela. Fry lightly from both the sides and take out the chillies. Then before spreading the next cheela, clean the pan again by adding water. Then spread the batter on it. – Make it in the same manner, then spread Schezwan sauce over it. Then spread potato stuffing over it. – Then add some cheese and sev to it and fold the cheela. – Fry it lightly from both the sides and take it out. Make the rest of the cheela in the same manner with both types of stuffing. In this way Crispy Moong Dal Cheela will be ready, serve them with your favorite dip and enjoy their taste.