Paneer Stuffed Chilla With Mint Chutney
We all love dosa's which come from southern India, but there's another dosa like recipe which comes from North India; and is made with pulses. Chilla with chutney is a delight and is very popular as a wedding banquet snack.
It is a really good way to give kids, lots of protein in one go and when coupled with a paneer stuffing it is very tempting.
Moong daal has lots of folic acid and chilla's are a very good source of it. Pregnant women in their first trimester can try this recipe, as this is the time when they need folic acid the most.
Ingredients (For 6 medium size chilla's):
3/4 cup yellow moong daal
1/4 cup sabut green moong daal
4 tbsp rolled oats
1 green chilli (optional)
Small piece of ginger
Soak both the pulses for 2 hours.
- In a blender, add both soaked pulses, oats, green chilli and ginger and blend to make a batter.
- Let it rest for 20 minutes.
- Add just 1 or 2 tbsp water to get dosa batter like consistency.
Take 120 gm paneer and make a tangy filling by adding veggies and spices of your choice.
For instance, you can make a paneer bhurji stuffing or chilli paneer stuffing. You may add cheese; veggies like capsicum, corn, carrots can also be added and you can use Indian spices or even oregano, pepper etc
Before starting, add salt to taste to the batter and mix it well. (Note: Remember filling also has salt). Try to beat it for a minute to make crispy chilla's. If you feel the batter is runny you can add 2 tbsp besan to it and mix well.
- Heat a non stick pan and spread the batter like a dosa.
- Once cooked from one side, flip it and cook from the other side. Add the filling and roll it like a dosa.
- Roast a little more for extra crispiness.
Serve hot with green mint chutney and ketchup or tamarind chutney.
Also read: Crispy Aloo Poha Cutlets With Green Chutney
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