YOUR SOLIN GENERATED RECIPE
Silky Moong Dal Cheela with Paneer and Spinach Filling
Enjoy a light yet satisfying twist on traditional Indian cheela, made with silky blended moong dal and filled with a delicate paneer and spinach mixture. This dish harmonizes textures and flavors: the crisp edges of the cheela paired with the creamy, mildly spiced filling make for a perfect start to your day.
INGREDIENTS
55 grams Moong Dal
35 grams Low-Fat Paneer
30 grams Fresh Spinach
1.5 teaspoons Olive Oil
Assorted spices (turmeric, cumin, salt, ginger, green chili)
PREPARATION
Soak 55 grams of moong dal in water for at least 3-4 hours or overnight.
Drain and blend the soaked dal with a pinch of turmeric, cumin, salt, and a small piece of ginger until a smooth batter forms. If needed, add a little water to reach a pouring consistency.
Roughly chop the fresh spinach and crumbled paneer. Mix them together with a pinch of salt and finely chopped green chili (if using) to make the filling.
Heat a non-stick skillet over medium heat and lightly brush with olive oil.
Pour a thin layer of the moong dal batter onto the skillet, spreading it out evenly to form a crepe-like cheela.
Cook for 2-3 minutes until the edges start to lift, then sprinkle half of the paneer-spinach filling evenly over the surface.
Fold the cheela in half and press gently. Allow it to cook for another 1-2 minutes until both sides are golden and the filling is warmed through.
Slide the cheela onto a plate and repeat the process with the remaining batter and filling if desired.
Serve warm and enjoy a protein-packed, delicious breakfast that stays within your calorie goals.