Easy//No Fermentation Required // Protein // Good for Lunch Boxes // Kids Favorite.
Choose a job you love and you will never have to work a day in your life. Isn’t this true? I have a great interest for teaching and the area of Education and the past 2 months I got so busy with setting up work and settling down that writing recipes took the back seat.
It feels great to get back to writing. I enjoy coking and feeding my family healthy and nutritious food. It gives me immense satisfaction. I am very much sure all moms think and feel the same.
My Rockstar loves dosas in any form and any flavor. These chilas are very easy to make and very high in protein. It is not so easy to meet daily protein requirements for a vegetarian family but this recipe comes to my rescue to solve this issue. 🙂
1 cup moon dhal soaked overnight if you are planning to make them for breakfast.
1/4 cup water for grinding the batter or as required.
Green chilly – 1. I have used one but you may add more based on your taste buds.
Jeera/Cumin: 1 tsp
Salt as required.
Oil for for making chilas.
For the Filling
chopped coriander leaves
grated ginger (optional)
Method Of Preparation:
Rinse moong dhal 2 to 3 times and soak moong dhal over night if you are planning to make chilas for breakfast or soak it for around 3 to 4 hours if you are panning to make them for a evening snack.
Drain the water and grind the soaked moong dhal with 1/4 cup of water or as required. Don’t add too much of water. Add little by little else it gets difficult for the dhal to be evenly ground for a smooth batter.
Add required amount of salt and mix well.
Allow the batter to rest for about 5 to 10 minutes.
Meanwhile grate the paneer and ginger, chop the coriander leaves and keep it aside.
Heat the pan, it is very important for the pan to be hot for making any kind of dosas or chilas.
Pour the batter on the hot pan, drizzle some oil, spread grated paneer and ginger and sprinkle coriander leaves.
After a minute the chilas turn golden brown, remove and place aside.
You can add chopped onions, grated carrots, chopped spinach etc as filling.
Serve hot with mint chutney or tomato chutney.
You may also like: Jiffy Paneer Simla Mirch Masala.
Author: Gayathri Vamsi
Gayathri is originally from India. She lived abroad for more than a decade. She spent 8 years in Seattle, USA before relocating to Bangalore (Namma Bengaluru!). As a mother of two young boys, she juggles between multiple roles and responsibilities. She is passionate about getting a sense of accomplishment in anything she deals with. She is very keen on providing fresh and nutritional food to her family. She believes that the ability to triumph begins with you! Cooking, Churning easy Indian recipes and fusion recipes, Teaching, Emceeing and actively participating in giving back to Society are where her heart lies in.