Moong Dal Crispy Chilla

Today we are going to make Moong Dal's Crispy Chilla for the holidays.  It is very easy to make and they are very tasty and crispy.  We will make these with two types of stuffing whose taste you will like very much.  So you too make crispy moong dal chilla with this easy recipe and enjoy the taste of it with your family.


Ingredients for Crispy Masala Veggie Paneer and Cheese Chilla


For Batter


Moong dal - 1 cup (200 grams)

Rice - 1/4 cup

Ginger green chilli paste - 2 tsp

Salt - 1 tsp


For Masala Veggie Paneer Chilla


Oil - 1 tbsp

Ginger - 1 tsp, grated

Green chilli - 1 tsp, finely chopped

Carrot - 1, finely chopped

Capsicum - 1, finely chopped

Salt - 3/4 tsp

Kashmiri red chilli - 3/4 tsp

Tomato - 1, finely chopped

Tomato sauce - 1 tbsp

Boiled potato - 2, grated

Ginger green chilli - 1 tsp

Salt - 1/4 tsp

Red chilli - 1/4 tsp

Coriander Leaves - 1-2 tbsp

Green chutney - 1 tsp


Sev Namkeen


For Veggie Cheese Chilla


Schezwan sauce


Coriander Leaves - 1-2 tbsp


Process of making the batter


Wash and soak 1 cup of moong dal and 1/4 cup of rice thoroughly in water for an hour.  When the time is up, remove the water from both of them and put them in the mixer jar.  Also, add 4 tbsp of water and grind it coarsely.  Then take out in this bowl and put 2 tbsp of water in a mixer jar and take out the remaining paste.


Now in the same bowl add 2 tsp of green chilli ginger paste and 1 tsp of salt and mix it well.  Beat the batter while stirring continuously for 1-2 minutes.  Then put it down.  In this way the batter will be ready.


Process of making Stuffing


Put 1 tbsp of oil in a pan and heat it.  Put 1 tsp of grated ginger and 1 tsp of finely chopped green chilli in hot oil and fry it on high flame.  When roasted, add 1 finely chopped carrot and 1 capsicum finely chopped.


Roast them for half a minute on high flame while stirring continuously.  After roasting, add 3/4 tsp of salt and 3/4 tsp of red chilli powder and fry for half a minute while stirring continuously.  Then add 1 finely chopped tomato (removing the seeds) and 1 tbsp of tomato sauce to it.


After mixing them well, turn off the flame and take out half of the stuffing in a plate and let it remain in half of the pan.  After turning on the flame, grate 2 boiled potatoes, 1 tsp of ginger green chilli paste, 1/4 tsp of salt and 1/4 tsp of red chilli powder to the remaining stuffing.  Mix them well and fry for 1 minute.  Then turn off the flame and take it out on another plate.


Process of making Chila


Heat the tawa.  Put some water on a hot pan, wipe it and reduce the flame to low.  After stirring the batter a little, spread a spoonful of batter on the pan.  Then intensify the flame and roast it till it turns slightly dark from below.  When colour changes, spread ghee on it, then turn it over and roast it lightly.


After roasting lightly, turn it over, reduce the flame to low and spread it by pouring 1 tsp of green chutney on it.  Then spread the stuffing on it.  Then grate some cheese and put it on it.  After this, fold the chilla by putting sev in it.  Take off the chilla after lightly roasting it on both sides.


Then before spreading the next chilla, pour water and clean the tawa back.  Then spread the batter on it.  Make it in the same way, then spread schezwan sauce.  Then spread potato stuffing on it.  Then add some cheese and sev and fold the chilla.


Take it off by lightly roasting it from both sides.  Make the rest of the chilla with both the stuffing in the same way.  In this way crispy moong dal chilla will be ready, serve them with your favourite dip and enjoy their taste.




Either of these two can be made chilla.

Tomato sauce can also be used instead of schezwan sauce.

Moong Dal Crispy Chilla



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