Stuffed Moong Dal Chilla Recipe | High Protein Healthy Breakfast

#MoongDalChilla #StuffedChilla #HealthyBreakfast #HighProtein #ProteinRecipe #IndianBreakfast #HealthyRecipes #WeightLossRecipe #VegetarianRecipes #EasyRecipes #BreakfastIdeas #QuickBreakfast #PaneerRecipe #GlutenFree #HomeCooking #weightloss #moongdal #paneer #paneerrecipe #ai #aivideo #aishorts #trending #trendingshorts #viral #viralshort #weightlossjourney #protein #breakfast #weightlossrecipe #chilla #cheela #highproteinmeals stuffed moong dal chilla, moong dal chilla, moong dal cheela, stuffed cheela recipe, high protein breakfast, healthy breakfast, healthy indian breakfast, protein rich breakfast, moong dal recipe, easy breakfast recipe, quick breakfast, vegetarian breakfast, paneer stuffed chilla, paneer cheela, healthy recipes, weight loss recipes, gluten free breakfast, instant breakfast, crispy moong dal chilla, breakfast ideas, indian breakfast recipes, tiffin recipe, lunch box recipe, kids lunch box, healthy snacks, easy vegetarian recipes, breakfast recipe, protein recipe, cheela recipe, green gram recipe, dal recipes, healthy meal, low calorie breakfast, easy cooking, home cooking, Indian food, breakfast under 20 minutes, simple breakfast, vegetarian recipes, AI recipe RECIPE For the chilla batter: 1 cup yellow moong dal (split), soaked for 3–4 hours 1–2 green chilies (optional) 1-inch ginger ¼ tsp turmeric ½ tsp cumin seeds Salt to taste 2–4 tbsp water (as needed) For the paneer filling: 200 g paneer, grated or crumbled 1 small onion, finely chopped 2 tbsp coriander leaves, chopped 1 green chili, finely chopped (optional) ½ tsp roasted cumin powder ¼ tsp black pepper Salt to taste 1 tsp lemon juice For cooking: 1–2 tsp oil or ghee per chilla Step 1: Soak the dal Wash the moong dal well. Soak it in water for 3–4 hours. Drain completely. Step 2: Make the batter Blend the soaked dal with ginger, green chili, cumin, turmeric, salt, and a little water. Blend until smooth. The batter should be thick but spreadable. Step 3: Prepare the paneer filling Mix paneer, onion, coriander, green chili, roasted cumin powder, black pepper, salt, and lemon juice. Mix well and keep aside. Step 4: Cook the chilla Heat a non-stick or cast-iron pan over medium heat. Lightly grease with oil or ghee. Pour one ladle of batter in the center and spread into a thin circle. Drizzle a little oil around the edges. Cook for 2–3 minutes until golden. Step 5: Add the filling Flip the chilla. Cook for 1 minute. Add 2–3 tablespoons of the paneer filling to one half. Fold the chilla over the filling. Cook for another 30–60 seconds until crisp. Step 6: Serve Serve hot with: Mint-coriander chutney Tomato ketchup Yogurt Masala chai