Lentil Crepe (Moong Dal Chilla)

For Moong Dal Chilla

Soak the moong dal overnight or atleast for 2 to 3 hours.

Strain the soaked moong dal, then add turmeric powder, hing, salt, curry leaves, green chilli, ginger, and roughly diced onions.

Now add a dash of water and grind it to make a smooth paste.

The moong dal batter is ready, you can adjust the consistency by adding water.

For Paneer Stuffing

Mash paneer with your hands, add finely chopped onion, chilli powder, roasted cumin powder, chopped coriander and salt.

Mix this up and our stuffing is ready.

For Making Chilla

Pour a ladleful of the moong dal batter onto a hot dosa pan and spread it gently in a circular motion to form a thin round chilla.

 Drizzle little oil and cook the chilla on medium to low heat until the side turns crispy & golden brown.

Once it is cooked from the bottom, the edges start to loosen from the tawa and so you can easily flip it. So flip and cook another side for a few seconds.

Add paneer stuffing on the chilla and fold it.

Repeat the process with the remaining batter to make more chillas.

Serve the moong dal chillas hot with green chutney or any side dush if your choice.