Protein-Packed Cottage Cheese & Moong Dal Chilla Recipe
30 minutes
1007 reads
About Protein-Packed Cottage Cheese & Moong Dal Chilla Recipe
Start your day with a burst of flavor and nutrition using this easy Cottage Cheese & Moong Dal Chilla recipe! These savory Indian pancakes are packed with protein from cottage cheese (paneer), moong dal, and rice, making them a wholesome and satisfying breakfast or snack.The vibrant blend of finely chopped tomatoes, onions, and green chilies adds a delightful zing, while the subtle warmth of cumin and ginger complements the creamy cottage cheese perfectly. This recipe is quick, adaptable, and offers a delicious way to incorporate more plant-based protein into your diet.Whether you're a seasoned cook or a beginner, this recipe is designed for easy success. Get ready to enjoy these delectable chillas – a true taste of India!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
For the Batter
- 150 gm Mung Bean soaked in water for at least 4 hours, split yellow lentils, yellow
- 150 gm Rice basmati or regular rice, soaked in water for at least 4 hours
- 100 gm Cottage Cheese finely grated, paneer
- 50 gm Gram Flour besan
- 50 gm Semolina fine, suji
- 1 tsp Baking Powder for fluffier chillas
- 1/2 cup Tomato finely chopped
- 1/2 cup Onion finely chopped
- 1 tbsp Chili Pepper finely chopped, green
Spices & Seasoning
- 1 tsp Cumin Seeds
- 1 tsp Ginger paste
- 1.5 tsp Salt or to taste
Instructions
Prepare the Batter
- Combine soaked rice and moong dal with enough water to blend into a smooth paste. Add the paste to a large bowl.
- Add grated paneer, gram flour, semolina, baking powder, chopped tomatoes, onions, green chilies, ginger paste, cumin seeds, and salt. Mix everything thoroughly until well combined.
- Let the batter rest for at least 10 minutes to allow the flavors to meld. Add water as needed to reach a smooth, pourable consistency, similar to pancake batter.
Cook the Chillas
- Heat a lightly oiled non-stick pan or griddle over medium heat. Pour 1/4 cup of batter onto the hot pan.
- Spread the batter gently into a thin, round circle (about 4 inches in diameter).
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
Serve
- Serve the hot chillas immediately with your favorite accompaniments, such as tomato ketchup, chutney, or raita.
Recipe Notes
Expert Tips for Perfect Chillas
- Soaking the moong dal and rice for a longer period (up to 8 hours) will result in a smoother, more flavorful batter.
- Don't overcrowd the pan; cook the chillas in batches to ensure even cooking and browning.
- For extra flavor, you can add a pinch of asafoetida (hing) to the batter.
- Experiment with different herbs and spices to customize the chillas to your taste. Adding chopped cilantro or coriander leaves is a delicious option.
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Recipe Nutrition
Calories: 458kcalCarbohydrates: 55gProtein: 16gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 855mgFiber: 7gSugar: 3g
Shraddha Jain
Articles: 6
6 Comments
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This looks incredible! I need to try it.
Such a perfect dish! Thank you.
Yum! This recipe is a must-try.
Yum! This recipe is a must-try.
Thank you Shradda, I have made a similar chilla using moong daal only. This I when I make I will add Rice flour too.
Yum! This recipe is a must-try.