Stuffed Moong Dal and Potato Rolls
by Tarla Dalal
Added to 254 cookbooks
This recipe has been viewed 64284 times
Chila is a sumptuous pancake made with flours or lentils. There are quick and elaborate versions, light and heavy ones, which can be served for Breakfast or even brunch.
In this creation, wholesome moong dal chilas are stuffed with a perfectly spiced potato mixture. Although it sounds elaborate, the Moong Dal and Potato Rolls are actually easy to prepare. You just need to plan earlier and soak the dal.
When kids come home hungry serve these rolls with a glass of Fruity Orange Drink or Apple Lemon Fizz.
See detailed step by step photos of Stuffed Moong Dal and Potato Rolls recipe below.
- To make stuffed moong dal and potato rolls, clean, wash and soak the green moong dal in a deep bowl in enough water for 2 to 3 hours. Drain well.
- Combine the green moong dal, green chillies, curds and approx. ¼ cup of water in a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Keep aside.
- Heat the peanut oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 minute.
- Add the potatoes, coriander, chilli powder, dried mango powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Divide the stuffing into 4 equal portions. Keep aside.
- Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth.
- Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin chila.
- Smear 1 tsp of peanut oil on the edges of the chila and cook till it turns light brown in colour from both the sides.
- Spread a portion of the potato stuffing evenly over the chila using a spatula and cook till the chila turns golden brown in colour.
- Fold over using a spatula, while pressing it lightly to make a flat roll.
- Repeat with the remaining batter and stuffing to make 3 more rolls.
- Cut each stuffed moong dal and potato rolls into 4 equal pieces and serve immediately.
Stuffed Moong Dal and Potato Rolls recipe with step by step photos
Like Stuffed Moong Dal Potato Rolls.
Rolls are fuss-free, on the go snacks. You can even wrap in an aluminum foil or greaseproof paper and carry them for lunch. Potato is one of the most popular vegetables used to stuff rolls as they are bland and take up any flavor easily. Here are some variations of the potato roll recipe:
What is a Chila? Chila is India’s answer to pancakes. While South India is famous for its innumerable types of dosa, West and North India go with chila! There are different types of chila – made with ground pulses, a mix of dry flours, fermented batters as well as quick-fix ones.
The most common type of chila is made with besan. Quickly mix besan with a dash of spices, allow it to stand for a few minutes and you are all ready to make a healthy breakfast of hot chilas. You can fortify the Besan Chila batter with just about anything that is within reach and healthy – grated veggies, crumbled paneer, chopped greens, or whatever!
The next most common option after Besan Chila is the Moong Dal Chila. Here, you soak and grind moong dal with green chillies, jeera etc. to make the batter for a comforting and healthy chila. The Moong Dal Chila is believed to be more nutritious yet easier to digest. You can add grated veggies and greens to the batter, or even make a mixed veg or paneer stuffing for the chila! Try the Stuffed Moong Dal Chila and Moong Dal and Paneer Phudina Chila.
Similarly, you can make chilas with other pulses and flours too, such as the Nutritious Jowar and Tomato Chila or the High Fibre Chila that help to keep up your health quotient.
When you are in a real dash, go for options like the Besan and Green Pea Chila that can be cooked in a jiffy in the microwave, and when you want to swing your kids in favour of the Indian pancake, go for something interesting like the Mini Green Moong Dal Chila. Name your need, and there is a chila to fill the gap! You can even mix-and-match the ingredients available at home and come up with your own exciting combos – right from the batter to the stuffing.
Serve your chilas with Mint Chutney, Coriander Chutney or Tomato Chutney. If you are in a hurry, just ketchup would do. Grated jaggery and soft butter are also very homely and comforting accompaniments to the chila.
To make the moong dal chila batter of Stuffed Moong Dal And Potato Rolls, clean and wash the green moong dal under running water. Also, you can make use of split yellow moong dal. Soak the green moong dal in a deep bowl in enough water
Soak the dal for 2 to 3 hours and drain well.
Transfer the soaked and drained green moong dal in a mixer jar.
Add the green chillies.
Add the curd. If you want to make vegan moong dal cheela, then skip the dahi and add water.
Blend till smooth without using any water. If it is even little coarse, you will have difficulties in spreading on the tava.
Transfer the ground mixture into a deep bowl.
Add 1 tbsp besan and further add a pinch of asafetida.
Futher, add a pinch of baking powder. The soda help in making the soft moong dal cheela and hing aids in digestion.
Add salt to taste.
Mix well and keep aside. The moong dal chilla batter has to be a medium consistency as we will be pouring them like dosa.
For the potato stuffing of Stuffed Moong Dal And Potato Rolls, heat the oil in a broad non-stick pan. You can also use ghee or butter.
Once the oil is hot, add the cumin seeds.
When the seeds crackle, add the onions.
Add the green chillies and sauté on a medium flame for 1 minute. If making cheelas for kids, then omit the use of green chilies if they don't prefer eating spicy food.
Add the potatoes. We have boiled, peeled and mashed the aloo before adding.
Add the coriander. You can also add other vegetables like grated carrot and beetroot, finely chopped bellpeppers and capsicum or boiled corn and peas to perk up the stuffing.
Add the chilli powder. You can adjust the quantity to suit your taste buds.
Add the dried mango powder and salt. Lemon juice can also be used as a substitute. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
For making the Stuffed Moong Dal And Potato Rolls, heat a non-stick tava (griddle), grease it lightly with oil.
Sprinkle a little water on it & the water should sizzle immediately. Wipe off using a wet piece of cloth or tissue. This is the initial seasoning which has to be done only once before preparing all the chila. This fat layer prevents Stuffed Moong Dal And Potato Rolls from sticking to tha pan.
Pour ¼th of the batter on the tava (griddle).Spread in a circular motion to make a 175 mm. (7") thin chila. You can keep the size of moong dal cheelas big or small as per your desire.
Smear little oil on the edges of the chila.
Flip it on the other side. This will ensure that both the sides of Stuffed Moong Dal And Potato Rolls are evenly and properly cooked.
Spread a portion of the potato stuffing evenly over the chila using a spatula. You can add cheese, paneer or any chopped veggies to make the stuffed moong dal and potato rolls more tasty. Cook till Stuffed Moong Dal And Potato Rolls turns golden brown in colour.
Fold over using a spatula.
Repeat with the remaining batter and stuffing to make 3 more Stuffed Moong Dal And Potato Rolls.
Cut each Stuffed Moong Dal And Potato Rollsinto 4 equal pieces and serve immediately.
1.Moong dal chila-stuffed moong dal chila 2.Moong dal and paneer pudina chila 3. Moong dal paneer chila are some other stuffed moong dal cheela recipes.
Nutrient values (Abbrv) per roll
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