GREEN MOONG DAL VEGGIE PANEER CHILLA
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💡 Paneer Veggie Chilla Tricks for Hungry Midnight Owls
For a super crispy chilla, spread the batter evenly and cook on medium heat—don’t rush it. Adding a little ghee before serving enhances the aroma and taste. You can also sneak in extra veggies like spinach or cabbage for a healthier version. If the batter feels too thick, add 1–2 spoons of water. Always roast both sides properly for that golden crunch, and serve hot straight from the pan for maximum yum factor!
Step-by-Step Recipe : Flip It Like a Pro – The Chilla Dance on Your Pan
Preparation Time : 15 min Cooking Time : 25 min Total Time : 40 min Servings : 3
PERSONAL NOTE
Whenever I make this moong dal chilla, it feels like comfort food done right. I love how the curry leaves give that homely aroma, the veggies add crunch, and the paneer makes it hearty. The best part is those crispy edges with a soft center, and of course, a little ghee on top. It’s something I reach for on busy mornings when I want a quick meal that keeps me full and happy without spending too much time in the kitchen.
INGREDIENTS
- 1 cup green moong dal (soaked overnight)
- 2 tbsp water
- 1 carrot, grated
- ½ cup paneer, grated
- ¼ cup red capsicum, finely chopped
- ¼ cup zucchini, finely chopped
- 3 green chillies, finely chopped
- ½ tbsp ginger, finely chopped
- A handful of curry leaves, finely chopped
- 2 tbsp coriander leaves, finely chopped
- 5 black peppercorns, crushed
- Salt to taste
- Oil for roasting
- Ghee (for serving)
PREPARATION STEPS
- Drain the soaked green moong dal and transfer it to a mixer jar. Add 2 tbsp water and grind into a smooth paste. Transfer to a mixing bowl.
- Add grated carrot, paneer, capsicum, zucchini, green chillies, ginger, curry leaves, coriander, crushed black pepper, and salt. Mix well to form a thick batter.
- Heat a pan and grease lightly. Take a large portion of the batter, place it on the pan, and spread it thinly like a chilla.
- Drizzle a little oil, cover with a lid, and cook until golden on one side. Flip and roast the other side.
- Once cooked, remove from the pan and serve hot with a drizzle of ghee.
Yes! Replace paneer with tofu or extra veggies for a lighter but still nutritious version.
Make sure the pan is hot and lightly greased before spreading the batter. Non-stick or cast iron works best.
Yes, store the batter in the fridge for 1 day. Mix well before use and adjust with water if too thick.
It pairs well with mint chutney, coconut chutney, or even a dollop of curd.
Absolutely! It’s protein-rich, low in oil, and keeps you full for longer—perfect for weight-conscious diets.
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