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Moong Ke Cheelay

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Whole moong pancakes stuffed with spicy paneer mixture.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Moong Ke Cheelay

Main Ingredients

Whole green grams (sabut moong), Salt

Cuisine

Maharashtrian

Course

Snack

Level Of Cooking

Ingredients

  • Whole green grams (sabut moong) soaked in 2 cups water for 4 hours
    1 cup
  • Salt
    to taste
  • Green chillies broken
    2
  • Asafoetida
    1/4 teaspoon
  • Cumin seeds
    1 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Gram flour (besan)
    1 tablespoon
  • Soda bicarbonate
    a pinch
  • Lemon juice
    1 teaspoon
  • Paneer (cottage cheese)
    100 grams
  • Grated cheese
    2-3 tablespoons
  • Onion
    1 medium
  • Ginger finely chopped
    1/2 inch
  • Red chilli powder
    1/2 teaspoon
  • Oil
    to shallow fry

Method

Step 1


Drain and grind moong with salt, green chillies and a little water till smooth. Transfer into a bowl and add salt, asafoetida, cumin seeds, turmeric powder and gram flour and mix well. Add a little water to adjust consistency of the batter.

Step 2


Add soda bicarbonate and lemon juice and mix well. Set aside for a while.Heat a non stick tawa. Grate paneer into a bowl. Add cheese and mix.

Step 3


Chop onion and put into a bowl. Add paneer-cheese mixture and mix well. If you want you can add a little ginger too. Add red chilli powder and mix. Spread a little batter on the tawa to a medium round cheela. Drizzle a little oil all around and cook on medium heat till the underside is done.

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