Name: Stuffed Moong Dal And Potato Rolls Recipe
Total time: 50 min
Yield: 4
Cuisine: Indian

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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. 

How to make Stuffed Moong Dal And Potato Rolls Recipe

Tarla Dalal

Crawler

Indian

<p>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. </p>

Vegetarian

Vegan

Green moong dal

Roughly chopped green chillies

Curd

Besan

A of asafoetida

A of baking powder

Salt

Boiled, peeled and mashed potatoes

Peanut oil

Cumin seeds

Finely chopped onions

Finely chopped green chillies

Chopped coriander

Chilli Powder

Dried mango powder

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.

step 1

Combine the green moong dal, green chillies, curds and approx.  cup of water in a mixer and blend till smooth.

step 2

Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Keep aside.

step 3

Heat the peanut oil in a broad non-stick pan and add the cumin seeds.

step 4

When the seeds crackle, add the onions and green chillies and saut on a medium flame for 1 minute.

step 5

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.

step 6

Divide the stuffing into 4 equal portions. Keep aside.

step 7

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.

step 8

Pour th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin chila.

step 9

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.

step 10

Spread a portion of the potato stuffing evenly over the chila using a spatula and cook till the chila turns golden brown in colour.

step 11

Fold over using a spatula, while pressing it lightly to make a flat roll.

step 12

Repeat with the remaining batter and stuffing to make 3 more rolls.

step 13

Cut each stuffed moong dal and potato rolls into 4 equal pieces and serve immediately.

step 14

	
		
	
	
		
			Like Stuffed Moong Dal Potato Rolls.
	

step 15

	
		
	
	
		
			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:
		

Potato and corn rolls

Chapati rolls stuffed with spicy potatoes

Jhatpat aloo roll

		
			
	

step 16

What is a Chila? Chila is Indias answer to pancakes. While South India is famous for its innumerable types ofdosa,West and North India go withchila! There are different types ofchila made with ground pulses, a mix of dry flours, fermented batters as well as quick-fix ones.

			The most common type ofchilais made withbesan.Quickly mixbesanwith a dash of spices, allow it to stand for a few minutes and you are all ready to make a healthy breakfast of hotchilas.You can fortify the Besan Chila batter with just about anything that is within reach and healthy  grated veggies, crumbledpaneer,chopped greens, or whatever!

			The next most common option after Besan Chila is the Moong Dal Chila. Here, you soak and grindmoong dalwith green chillies,jeera etc.to make the batter for a comforting and healthychila.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 orpaneerstuffing for thechila!Try the Stuffed Moong Dal Chila and Moong Dal and Paneer Phudina Chila.

			Similarly, you can makechilaswith 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 achilato 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 yourchilaswith 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 thechila.

step 17

	
		
	
	
		
			To make the moong dal chila batter ofStuffed 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
	

step 18

	
		
	
	
		
			Soak the dal for 2 to 3 hours and drain well.
	

step 19

	
		
	
	
		
			Transfer the soaked and drained green moong dal in a mixer jar.
	

step 20

step 21

	
		
	
	
		
			Add the curd. If you want to make vegan moong dal cheela, then skip the dahi and add water.
	

step 22

	
		
	
	
		
			Blend till smooth without using any water. If it is even little coarse, you will have difficulties in spreading on the tava.
	

step 23

	
		
	
	
		
			Transfer the ground mixture into a deep bowl.
	

step 24

	
		
	
	
		
			Add 1 tbsp besan and further add a pinch of asafetida.
	

step 25

	
		
	
	
		
			Futher, add a pinch of baking powder. The soda help in making the soft moong dal cheela and hing aids in digestion.
	

step 26

step 27

	
		
	
	
		
			Mix well and keep aside. The moong dal chilla batter has to be a medium consistency as we will be pouring them like dosa.
	

step 28

	
		
	
	
		
			For the potato stuffing ofStuffed Moong Dal And Potato Rolls, heat the oil in a broad non-stick pan. You can also use ghee or butter.
	

step 29

	
		
	
	
		
			Once the oil is hot, add the cumin seeds.
	

step 30

	
		
	
	
		
			When the seeds crackle, add the onions.
	

step 31

	
		
	
	
		
			Add the green chillies and saut 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.
	

step 32

	
		
	
	
		
			Add the potatoes. We have boiled, peeled and mashed the aloo before adding.
	

step 33

	
		
	
	
		
			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.
	

step 34

	
		
	
	
		
			Add the chilli powder. You can adjust the quantity to suit your taste buds.
	

step 35

	
		
	
	
		
			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.
	

step 36

	
		
	
	
		
			For making the Stuffed Moong Dal And Potato Rolls, heat a non-stick tava (griddle), grease it lightly with oil.
	

step 37

	
		
	
	
		
			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 preventsStuffed Moong Dal And Potato Rollsfrom sticking to tha pan.
	

step 38

	
		
	
	
		
			Pour th 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.
	

step 39

	
		
	
	
		
			Smear little oil on the edges of the chila.
	

step 40

	
		
	
	
		
			Flip it on the other side. This will ensure that both the sides ofStuffed Moong Dal And Potato Rollsare evenly and properly cooked.
	

step 41

	
		
	
	
		
			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 tillStuffed Moong Dal And Potato Rollsturns golden brown in colour.
	

step 42

	
		
	
	
		
			Fold over using a spatula.
	

step 43

	
		
	
	
		
			Repeat with the remaining batter and stuffing to make 3 moreStuffed Moong Dal And Potato Rolls.
	

step 44

	
		
	
	
		
			Cut eachStuffed Moong Dal And Potato Rollsinto 4 equal pieces and serve immediately.
	

step 45

	
		
	
	
		
			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.
	

Stuffed Moong Dal And Potato Rolls Recipe

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Ingredients for Stuffed Moong Dal And Potato Rolls Recipe

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