Crispy Moong Dal Chilla Recipe with Special Double Stuffing: Perfect for Holidays

Looking for a delicious yet easy-to-make snack for your family during the holidays? Try this Crispy Moong Dal Chilla with two delectable stuffing options. These savory pancakes are crispy, flavorful, and perfect to enjoy with your loved ones. Let’s dive into the recipe and make this amazing dish step by step.

Ingredients for Crispy Masala Veggie Paneer and Cheese Chilla

For the Batter:

• Moong dal (split green gram): 1 cup (200 grams)
• Rice: 1/4 cup
• Ginger-green chili paste: 2 teaspoons
• Salt: 1 teaspoon

For Masala Veggie Paneer Stuffing:

• Oil: 1 tablespoon
• Ginger (grated): 1 teaspoon
• Green chili (finely chopped): 1 teaspoon
• Carrot (finely chopped): 1 medium
• Capsicum (finely chopped): 1 medium
• Salt: 3/4 teaspoon
• Kashmiri red chili powder: 3/4 teaspoon
• Tomato (finely chopped, seeds removed): 1 medium
• Tomato sauce: 1 tablespoon
• Boiled potatoes (grated): 2 medium
• Paneer (cottage cheese): Grated (as needed)
• Sev namkeen: As needed
• Green chutney: 1 teaspoon

For Veggie Cheese Stuffing:

• Schezwan sauce: As needed
• Cheese (grated): As needed
• Coriander leaves (finely chopped): 1-2 tablespoons

How to Make Crispy Moong Dal Chilla

1. Preparing the Batter:

1. Wash 1 cup of moong dal and 1/4 cup of rice thoroughly, then soak them in water for about 1 hour.
2. Drain the water and grind the soaked dal and rice into a coarse paste using a blender. Add 4 tablespoons of water while grinding.
3. Transfer the batter to a bowl, add ginger-green chili paste (2 teaspoons) and salt (1 teaspoon). Mix well and whisk the batter for 1-2 minutes until light and fluffy. Set aside.

2. Preparing the Stuffing:

For Masala Veggie Paneer Stuffing:

1. Heat 1 tablespoon of oil in a pan. Add grated ginger (1 teaspoon) and chopped green chili (1 teaspoon). Sauté on high heat for a few seconds.
2. Add finely chopped carrot and capsicum, and sauté for 30 seconds on high heat.
3. Mix in salt (3/4 teaspoon) and Kashmiri red chili powder (3/4 teaspoon), followed by finely chopped tomato and tomato sauce (1 tablespoon). Sauté briefly and remove half of the stuffing onto a plate.
4. For the remaining stuffing in the pan, add grated boiled potatoes, ginger-green chili paste (1 teaspoon), salt (1/4 teaspoon), and red chili powder (1/4 teaspoon). Sauté for another minute and set aside.

For Veggie Cheese Stuffing:

1. Simply mix schezwan sauce, grated cheese, and coriander leaves. This stuffing will be spread over the chilla during assembly.

3. Making the Chilla:

1. Heat a griddle or non-stick pan. Once hot, lower the heat and clean the surface with a splash of water and a kitchen towel.
2. Pour a ladleful of batter onto the pan and spread it evenly into a thin circle.
3. Cook on medium heat until the edges start turning golden. Add a few drops of ghee or oil and flip the chilla. Cook the other side for a few seconds.
4. Flip the chilla back, spread green chutney or schezwan sauce on top, and add your preferred stuffing.
5. For Masala Veggie Paneer Chilla, sprinkle grated paneer and sev namkeen before folding the chilla in half.
6. For Veggie Cheese Chilla, sprinkle grated cheese and cook until it melts. Fold and press lightly.

Tips and Suggestions:

1. Customize the stuffing to your liking. You can switch schezwan sauce with tomato sauce for a milder flavor.
2. Always clean the pan with water before making the next chilla to prevent sticking.
3. Serve the chillas hot with your favorite dips like green chutney or ketchup.

Enjoy these crispy and flavorful Moong Dal Chillas as a wholesome breakfast or evening snack. They’re perfect for impressing your family and guests with their vibrant flavors and textures!

FAQs :-

Q1: Can I use any other dal instead of moong dal?
Yes, while moong dal works best for this recipe due to its light texture and crispiness, you can experiment with other dals like masoor dal or urad dal. However, the texture and taste may vary slightly.

Q2: Is it necessary to add rice to the batter?
Adding rice helps make the chilla crispy. If you want a gluten-free option or don’t have rice, you can skip it, but the chilla might be softer.

Q3: Can I make the batter in advance?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Ensure it is at room temperature before making the chillas.

Q4: What can I substitute for paneer in the stuffing?
If you don’t have paneer, you can use grated tofu, crumbled feta, or even cottage cheese as alternatives.

Q5: How can I make the chillas vegan?
To make this recipe vegan, replace paneer with tofu and skip the ghee. Use oil for cooking the chillas.

Q6: Can I freeze the chillas?
Chillas are best enjoyed fresh. However, you can freeze the batter for up to a week and prepare fresh chillas when needed.

Q7: What dips pair well with these chillas?
Green chutney, mint yogurt dip, tomato ketchup, or schezwan sauce are excellent accompaniments to enhance the flavor.

Q8: How can I make these chillas healthier?
To make the chillas healthier, you can reduce the amount of oil used for cooking and add more veggies like spinach, broccoli, or zucchini to the stuffing.

Q9: Can I make mini chillas instead of large ones?
Absolutely! Mini chillas are a great option for kids or as party appetizers. Use a smaller ladle to pour the batter and adjust the cooking time accordingly.

Q10: Is this recipe suitable for weight loss?
Yes, these chillas are high in protein and can be part of a weight-loss-friendly diet if cooked with minimal oil and paired with healthy sides like fresh salad or yogurt.

Thank You for Reading!

Dear Readers,

Thank you for taking the time to explore this recipe for Crispy Moong Dal Chilla. I truly appreciate your support and interest in my blog. Your enthusiasm inspires me to share more delicious and easy-to-make recipes.

If you try this recipe, I’d love to hear your feedback! Feel free to share your thoughts or any variations you’ve tried in the comments below.

Happy cooking, and see you in the next post!

Warm regards,
[HIMANSHI]