07 Jul

Moong Dal Cheela | Split Green Gram Savoury Ricotta Cheese-filled Crepes

These crepes transport me to a North-Indian Wedding. It is almost a must snack in most weddings.

Moong Dal Cheela | Split Green Gram Savoury Ricotta Cheese-filled Crêpes

Moong Dal Cheela | Split Green Gram Savoury Ricotta Cheese-filled Crêpes

And among the entire wedding fare, these are far more nutritious than others. It is protein rich and tasty too.

It is quite simple to make and requires only overnight soaking of the lentil, slightly sautéing or par-boiling peas and your are good to go. It is another one from my mother’s special recipes.

Moong Dal Cheela | Split Green Gram Savoury Ricotta Cheese-filled Crêpes

Moong Dal Cheela | Split Green Gram Savoury Ricotta Cheese-filled Crêpes

It is always a loved snack by me and post marriage, even V has started frequently requesting it.

Moong Dal Cheela | Split Green Gram Savoury Ricotta Cheese-filled Crêpes

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Moong Dal Cheela | Split Green Gram Savoury Ricotta Cheese-filled Crêpes

Healthy, Protein-rich Lentil Crepe for a perfect snack.

Ingredients

  • 1 Cup - Split Green Gram (Moong Dal)
  • 1 Cup - Peas, shelled & par-boiled
  • 2 - Tomatoes
  • 100g - Paneer/ Cottage Cheese/ Ricotta Cheese, finely chopped
  • 1 tsp - Ghee (Clarified Butter)
  • a pinch - Asafoetida
  • 1/2 tsp - Cumin Seeds
  • 1/2 tsp - Red Chilli Powder
  • 1 tsp - Coriander Powder
  • 1/4 tsp - Turmeric Powder
  • to taste - Salt

Instructions

  1. Soak dal overnight.
  2. Strain it & grind it fine in a grinder. Use as little water as possible for grinding. Add a pinch of asafoetida & salt.
  3. Now use hand mixer to incorporate air into the batter. Keep adding little water & mixing for 5-7 mins.
  4. Add enough water to bring the batter to a spreadable consistency.
  5. Allow it to stand for few minutes.
  6. In the meanwhile, heat ghee in a thick bottom pan and saute all the ingredients except paneer and batter.
  7. Add chopped paneer to the prepared filling.
  8. Heat a skillet or dosa pan or any flat bottom crepes pan.
  9. Spread 1/2 Cup batter on the pan, drizzle little oil around the edges of crepe. Allow the crepe to cook from one side. Using a flat spatula, turn over the crepe and cook the other side.
  10. Spread 1 Tbsp of filling in the centre of the crepe and overlap the two sides, enclosing the filling inside the crepe. Remove from skillet carefully.
  11. Serve hot with chutney.

Notes:

You can substitute filling of your choice.

http://lemoninginger.com/2014/07/07/moong-dal-cheela-savoury-ricotta-cheese-filled-crepes/

Sending these Lentil Crepes to

  1. MLLA – My Legume Love Affair # 73. MLLA is one of the oldest running monthly food event started by Susan of Well Seasoned Cook & now mantle held by Lisa.
  2. Your Best Recipe – a monthly gallery to showcase your best recipe for that month. It is hosted by Nancy of Spicie Foodie

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