Sunday Special Recipe: Healthy and Delicious Moong Dal Paneer Chilla by Pragati Vajpayee

Sunday is all about family time, relaxation, and enjoying delicious meals. If you’re looking for a quick yet wholesome breakfast, Pragati Vajpayee’s Moong Dal Paneer Chilla is the perfect choice. Packed with protein and calcium, this savory pancake is not only tasty but also quick to prepare, making it ideal for a stress-free Sunday morning.

High-Protein Moong Paneer Chilla
(Photo courtesy: Instagram @shemusttry)

With its fresh coriander, crunchy white sesame seeds, and generous paneer filling, this chilla is as fun for children as it is nutritious for adults. Made with minimal oil, it combines health and taste perfectly, creating a warm start to the day for the whole family gathered at the breakfast table.

Why This Chilla is Healthy:

• Moong dal and paneer make it a protein-rich snack.
• Light and easily digestible, ideal for breakfast.
• Green vegetables and lentils support digestive health.
• Sesame seeds and paneer provide essential calcium.
• Minimal oil ensures low calories, making it a healthier option.

Preparation Method:

1. Soaking and Grinding the Dal
Begin by washing the moong dal thoroughly and soaking it for 2–3 hours. Blend the soaked dal with 2 tablespoons of fresh coriander and one green chili. The coriander adds a vibrant green color and fresh aroma. Use minimal water to create a smooth paste.

2. Binding with Besan (Gram Flour)
Transfer the ground dal to a large bowl. Add one tablespoon of besan and salt to taste. Besan helps bind the batter, preventing the chilla from breaking while cooking. Whisk the mixture for 2–3 minutes until slightly fluffy.

3. Making It Soft and Airy
To achieve a soft, market-style chilla, add half a teaspoon of Eno (fruit salt) just before cooking. Gently fold it in one direction to allow the batter to rise, resulting in a soft interior and slightly crispy exterior.

4. Toppings for Crunch and Flavor
Heat a non-stick pan with minimal oil. Pour a large spoonful of batter into the center and spread slightly. Sprinkle white sesame seeds on top for crunch and extra calcium, followed by finely chopped onions and tomatoes.

5. Adding Paneer for a Complete Meal
Once one side is partially cooked, spread approximately 50 grams of mashed fresh paneer evenly over the chilla. Lightly press it with a spatula so it adheres to the batter, transforming the chilla into a complete and satisfying meal.

6. Cooking to Golden Perfection
Drizzle a little oil around the edges and carefully flip the chilla. Cook over medium heat until both sides are golden brown. Cooking slowly ensures the vegetables remain slightly crunchy and the paneer melts perfectly, giving a deliciously wholesome breakfast.

Pragati Vajpayee’s Moong Dal Paneer Chilla is a perfect blend of nutrition and taste—a quick, protein-packed recipe that makes Sunday mornings special for the entire family.