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Mung Dal Chilla with Paneer Filling
Lunch • India
How to Make Mung Dal Chilla with Paneer Filling (Traditional & Healthy Version)
Mung Dal Chilla with Paneer Filling is a beloved North Indian dish that combines the goodness of sprouted mung dal (moong dal) and protein-rich paneer. Traditionally enjoyed in Uttar Pradesh, Punjab, and Delhi households, chilla is a savory pancake similar to dosa but made with dal instead of rice or atta. The addition of paneer (Indian cottage cheese) filling makes it a wholesome, satisfying meal that’s ideal for lunch and even breakfast. Its light, crisp texture and aromatic spices make it a favorite during festivals like Holi and Diwali, when families seek nutritious yet festive food. This dish is a great choice for calorie-conscious eaters, as it packs plant-based protein, fiber, and healthy fats without excessive oil or refined ingredients. The use of moong dal ensures easy digestibility and a low glycemic index, making it suitable for diabetics and weight-watchers. Paneer adds calcium and essential amino acids, making the chilla perfect for both adults and kids. Served with green chutney or dahi (curd), it offers a balance of flavors, textures, and nutrition. Its versatility allows for regional twists—some add spinach or methi, while others flavor the filling with coriander and green chillies.
Ingredients(for 2 chillas per serving)
- 1 cup Moong dal (mung beans) (soaked and drained)
- 100 grams Paneer (fresh, homemade preferred)
- 1 small Onion (finely chopped)
- 1 Green chillies (finely chopped)
- 2 tbsp Coriander leaves (dhaniya) (finely chopped)
- 1/2 inch Ginger (grated)
- 1/2 tsp Cumin seeds (jeera)
- to taste Salt
- 1/4 tsp Black pepper (freshly ground)
- 1 tsp Oil (for greasing tawa)
- 1/4 tsp Turmeric powder (haldi) - optional
Instructions
- 1
Wash and soak the moong dal for at least 2 hours, then drain. Grind dal with ginger and green chilli to a smooth, thick batter using minimal water.
5 minutes
Ensure batter is thick for well-shaped chillas.
- 2
Add salt, turmeric, and cumin seeds to the batter. Mix well and let it rest for 5 minutes.
5 minutes
Resting the batter improves texture.
- 3
Prepare paneer filling: crumble paneer, mix with chopped onion, coriander leaves, salt, and black pepper.
5 minutes
For extra flavor, add a pinch of chaat masala.
- 4
Heat a tawa (griddle) and lightly grease with oil. Pour a ladleful of batter and spread into a thin circle.
2 minutes
Spread batter quickly for even thickness.
Why This Dish is Healthy
This chilla is a healthy choice due to its high protein content from both moong dal and paneer, low refined carbs, and minimal oil usage. It supports muscle recovery, satiety, and stable blood sugar. The inclusion of fresh vegetables and herbs boosts antioxidants and micronutrients, making it ideal for a balanced vegetarian diet.
Mung Dal Chilla with Paneer Filling is rich in plant-based protein, dietary fiber, calcium, and essential vitamins. Moong dal is a low-fat pulse with high protein and antioxidants, supporting heart health and digestion. Paneer adds calcium, phosphorus, and vitamin D, vital for bone and muscle health. The dish is low in saturated fat and cholesterol, making it suitable for diabetics and those managing weight.
Pro Tips
- 💡Tip 1: Soak moong dal overnight for extra softness and digestibility.
- 💡Tip 2: Use homemade paneer for fresher taste and texture.
- 💡Tip 3: Add a pinch of ajwain (carom seeds) to batter for enhanced flavor and digestion.
Storage & Serving
Store leftover chillas in an airtight container in the refrigerator for up to 24 hours. Reheat on tawa for best texture. Paneer filling can be stored separately for 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
