High-Protein Paneer & Moong Dal Cheela
A savory and nutritious Indian pancake made from ground yellow lentils (moong dal) and crumbled paneer (Indian cottage cheese), enriched with finely chopped seasonal vegetables and aromatic spices. Served hot for a power-packed start to the day.
Ingredients
- Onion30 g
- Bell Pepper30 g
- Spinach50 g
- Ginger-Garlic Paste5 g
- Bell Pepper30 g
- Salt2 g
- Cooking Oil8 ml
- Moong Dal90 g
- Paneer80 g
- Green Chili2 g
- Turmeric Powder1 g
- Cumin Powder1 g
- Coriander Powder1 g
- Water120 ml
Instructions
- 1Step 1
Step 1: If using dry moong dal, soak it for at least 30 minutes (or overnight) and then drain. Combine soaked moong dal, crumbled paneer, ginger-garlic paste, and green chili in a blender with 120ml water. Blend to a smooth batter.
- 2Step 2
Step 2: Finely chop the onion, bell pepper, and spinach. Add these chopped vegetables, turmeric powder, cumin powder, coriander powder, and salt to the batter. Mix well.
- 3Step 3
Step 3: Heat 1/2 tsp (2ml) of cooking oil in a non-stick pan over medium heat. Pour a ladleful of batter onto the pan and spread it into a thin, round cheela (pancake).
- 4Step 4
Step 4: Drizzle 1/2 tsp (2ml) of cooking oil around the edges and cook for 2-3 minutes per side until golden brown and cooked through. Repeat with remaining batter and oil (this recipe yields approximately 2 large cheelas, using 4ml oil per cheela).
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