Nirvaan got Stuffed Green chillas also called Pudla for lunchbox. It is quick an easy option if you are short on time. We like to make them for breakfast, lunch or light dinner. I used mung beans and some veggies to make these cheela. You won’t believe I made them in 10 minutes while I was shooting the video for you guys. They are nutritious, packed with protein, gluten free and vegan. Pair these along with the Coconut chutney and to make it a complete meal. 

Stuffed Green Chilla | Mung Bean Cheela

Moong Dal Chilla is an Indian savory pancake made with moong (mung beans). The beans are soaked overnight and then you can grind them with spinach the next morning. You spread the batter like dosa or crepe and then stuff it with veggies or paneer. They are simple yet super delicious. You can make the crispy or soft and enjoy them for breakfast or pack for school lunches. 
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, Brunch, lunch, school lunchbox, vegetarian lunch box
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1 cup whole mung beans soaked in for 6 hrs
  • 1 green chili or as per taste
  • Salt as needed
  • 1 cup spinach
  • 3 tablespoon olive oil
  • 1 tablespoon tomatoes chopped
  • 1 tablespoon chopped onions
  • 1 tablespoon chopped cilantro
  • 1/4 cup semolina if you want it crispy
  • 1/4 tsp hing powder
  • 1/2 cup water or as needed

Instructions
 

  • Drain the mung beans
  • In a grinder add the mung beans, salt, chili, spinach, hing powder and semolina if you want it crispy. Add water if needed
  • Heat a cast iron or non stick pan on medium heat and spread the chilla batter
  • Use oil on edges and cook till brown on both sides
  • Sprinkle chopped veggies and press it down
  • Roll the Cheela into cylinder shape
  • Serve it along with coconut chutney or pack them for school lunches
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