Moong Dal Chilla Batter (Meal-Prep) + High-Protein Paneer Filling (Optional)

Prep time: 10 min (+ soak) | Cook time: 10–15 min | Makes: ~8 medium chillas (about 4 servings)

Ingredients (Batter)

• Yellow moong dal (split): 2 cups (dry)

• Water: as needed (for blending + adjusting consistency)

• Ginger: 1 inch

• Green chili: 1–2 (optional)

• Cumin seeds: 1 tsp

• Turmeric: 1/2 tsp

• Salt: 1–1½ tsp (to taste)

• Asafoetida (hing): pinch (optional)

• Chopped coriander: 2–3 tbsp (optional)

  
  

How to make the batter (meal-prep)

• Soak moong dal in plenty of water for 4–6 hours (or overnight). Rinse well.

• Blend with ginger, chili, cumin, turmeric, salt + a little water until smooth.

• Adjust consistency: aim for a pourable pancake batter (not runny). Add water 1–2 tbsp at a time.

• Store: transfer to an airtight container and refrigerate up to 3 days.

To cook chillas

• Heat a non-stick/tawa on medium. Lightly grease.

• Pour a ladle of batter and spread into a thin circle.

• Cook 2–3 min, flip, cook 1–2 min more.

• Repeat. (Add fillings after flipping, then fold.)

Optional high-protein paneer filling (meal-prep)

• Paneer (crumbled): 300 g

• Onion (finely chopped): 1

• Capsicum (optional): 1

• Oil/ghee: 1 tsp

• Spices: salt, chili, garam masala (to taste)

• Method: Sauté onion/capsicum in 1 tsp oil, add paneer + spices, cook 3–4 min. Store up to 3 days.

Storage tips

• Batter: 3 days refrigerated.

• Cooked chillas: 2–3 days refrigerated (reheat on pan).

• Best meal-prep: store batter + filling separately; cook fresh in minutes.

Macros (approx.)

Estimates vary by brand and portion size.

• Batter only (whole batch, from 2 cups dry moong dal): ~820 kcal | ~56 g protein | ~120 g carbs | ~6 g fat

• Per chilla (if you make ~8): ~103 kcal | ~7 g protein | ~15 g carbs | ~0.8 g fat

• Optional paneer filling (300 g paneer, whole batch): ~795 kcal | ~54 g protein | ~9 g carbs | ~60 g fat

• Example serving (2 chillas + 75 g paneer filling): ~405 kcal | ~28 g protein | ~37 g carbs | ~17 g fat