Food & Drink Magazine

Moong Daal and Paneer Cheela Recipe, Stuffed Lentil Pancakes

By Anjana Chaturvedi @maayeka

Yellow Lentil pancakes stuffed with mildly spiced cottage cheese mixture

Breakfast should be the most important meal of the day so it have to be healthy and filling to keep up our energy level till lunch time.In Indian we do have the habit of doing heavy breakfast and it vary according to each state and region. Aloo Paratha, Aloo Poha, Idli , cheela and so many variety of breakfast you can get in India

In western countries they often make pancakes with refined flour but in India we make so many varieties of pan cakes or crepe using gram flour ,lentils, rice and different types of millets . In Southern India Masala dosa ,Adai dosa, Rava uttapam are very popular and in North Indian cheela is popular which is mostly served as a breakfast or brunch option.

In my family every one loves moong daal ka cheela but as compared to the plain cheela the one filled with paneer is often made due to popular demand of family members :).Making moong daal ka cheela is quite easy and quick, Just soak yellow moong daal /yellow lentil for few hours and then grind it with green chili, ginger and asafoetida and then  spread it like a pancake and cook to a nice golden color.

Stuffing is optional ,you can have the cheela plain or stuff with potato mixture or paneer mixture ,choice is yours ,but it taste awesome both ways.It can be served with mint chutney ,tomato ketchup or any tangy dip.

moong daal ka cheela

moong daal paneer cheela Lentil pancakes stuffed with cottage cheese
  • CourseBreakfast, Kids Friendly, Lentil/Daal, Tiffin recipes
  • CuisineRajasthani cuisine

Servings Prep Time

5person 10minutea

Cook Time


Servings Prep Time

5person 10minutea

Cook Time


  • 1cup Yellow lentil /moong daal
  • 3 Green chili/hari mirchchopped
  • 1.5inch Ginger / Adrakchopped
  • saltto taste
  • 1/4tsp Asafoetida / Hing powder
  • 1tsp Cumin Seeds / Sabut Jeera
  • 1/4tsp Turmeric Powder / Haldi Powder
  • 1/2cup Green chutney (thick)(optional)
  • 1/4cup Cooking Oil
For making the Stuffing
  • 2cup Cottage cheese / Paneercrumbled
  • 4tbsp Fresh Coriander / Cilantro / Hara Dhaniyachopped
  • 1 Green chili/hari mirchfinely chopped
  • saltto taste
  • 3/4tsp Chili flakes /Kuti hui laal mirch
  1. Soak yellow moong daal in enough water for 4 hours.
  2. Drain the water and rinse it with fresh water 2 times.
  3. Now add green chili,ginger and asafoetida and grind to make a smooth paste.
  4. Take out in a bowl and add salt,cumin and turmeric and mix.
  5. Adjust the consistency by adding some water if needed,it should be of pouring consistency and then keep aside.
  6. Filling- in a bowl add every thing listed in -for making the filling. and mix well.
  7. Heat a non stick flat pan and drizzle few drops of cooking oil and wipe with a tissue.
  8. Pour a ladle full of batter on it and spread it with the back of the ladle in a circular motion like we make dosa or pancakes.
  9. Drizzle few drops of oil around and over the cheela and let it cook till it turns golden at the bottom.
  10. Flip the side and cook again for few seconds.
  11. Turn it again and spread some thick mint chutney on the half cheela.
  12. Now put some paneer filling over the chutney and then fold it to make a half moon.
  13. Press it gently and then serve hot.
Recipe Notes

Serving suggestions- serve with mint chutney,ketchup or any tangy dip of your choice.

Note- Adding green chutney is optional and if you are making cheela to pack in the tiffin boxes then can also avoid chutney .

The post Moong Daal and Paneer Cheela Recipe, Stuffed Lentil Pancakes appeared first on Maayeka. Indian home recipes - just like Maayeka!

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