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Moongdal Chilla Wrap Recipe

Eating Healthy Ginger Powder Green Chilli Powder Red Onion Powder

Serving – 2 persons

Time Required - 20 minutes


  • 1/2 cup moong dal
  • salt to taste
  • 1 teaspoon Zilli's Green Chilli Powder
  • 1/2 teaspoon Zilli's Ginger Powder
  • 1 cup water
  • 1 teaspoon butter
  • 1 medium size finely chopped carrot
  • 1 cup chopped capsicum
  • 1 cup coarsely grinded corn or frozen corn
  • 1/2 cup finely chopped mushrooms
  • 1 boiled and chopped potato
  • 1 teaspoon Zilli's Red Onion Powder
  • 100g grated paneer
  • 2-3 springs finely chopped coriander leaves
  • 2-3 spoons ghee


  • Moong Dal Batter:
    • Soak moong in water for 8 hours.
    • Add moong dal, salt, 1/2 teaspoon green chilli powder, ginger powder and 1/3 cup water to a jar. Blend it.
    • Transfer the blended moong dal to a bowl. Add 1/3 cup water and mix well.
    • If the batter is till thick then add another 1/3 cup water and mix well.
    • Moong dal batter is ready.
  • Stuffing: 
    •   Heat butter in a pan.
    • Add carrot & saute well.
    • Add capsicum and saute well.
    • Add corn and saute well.
    • Add mushrooms and saute well.
    • Add potato and saute well.
    • Add salt, red onion powder and 1/2 teaspoon green chilli powder. Mix well.
    • Cover the lid and cook for 1 minute on medium flame.
    • Open the lid and saute well.
    • Add paneer and coriander leaves. Mix well.
    • Stuffing is ready.
  • Cheela preparation  
    • Heat 1/4 teaspoon ghee on a pan.
    • Wipe the tawa with a kitchen towel until ghee is wiped off.
    • Add 1 scoop of batter.
    • Make it as thin as possible as well as edges.
    • Cook for a minute on medium to high flame.
    • Sprinkle few drops of ghee on top of cheela and edges.
    • Flip the side and cook for a minute.
    •  Cheela is ready.
  • Wrap preparation: 
    • Transfer the cheela on a plate. 
    • Add the stuffing at the center of the cheela.
    • 3 fold the cheela.
    • Cut it from center. 
    • Moong dal cheela wrap is ready to be served. 
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