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Savory Moong Dal Rice Crepes ( Cheela )


CHILLA RECIPE | PANEER STUFFED| NO OIL | NO FERMENTATION | BREAKFAST, LUNCH AND DINNER RECIPE

Chillas are similar in flavor, texture (thin and crepe-like), and presentation to dosas but don’t require fermenting.


We experimented with fermenting our crepe batter, but found it didn’t noticeably impact flavor or digestibility. However, this is the more traditional approach and we include tips for fermenting if you have time!


So whether you want to call them a moong dal and rice crepe, chilla, or dosa, as long as you have moong dal (or other lentils).

They start with soaking the moong dal and rice in cool water for at least 30 min.


Then the soaked moong dal and rice are added to a blender along with seasonings and a little bit of water. You can flavor them just about any way you like, but we enjoyed a combo of sea salt, fresh ginger, garlic and green chilli.




INGREDIENTS

ingredients for batter

1/2 bowl soak moong dal
1 bowl soak rice
2-3 green chilli
2 inch ginger
6-7 garlic
water as required to make batter
salt to taste
1 tbsp haldi powder
1 tbsp eno

ingredients for filling

2 chopped tomato
1 chopped onion
3-4 chopped green chilli
200 grams grated paneer
chopped coriander leaves
sprinkle chaat masala
white butter

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