Vegetable Paneer Masoor Cheela Recipe

Vegetable paneer masoor cheela is rich in protein, antioxidants, complex carbs and fibre, also helps with digestion. Makes a perfect healthy break fast option for your child.

Nutritional info

  • 5.5 gm
  • 6.4 gm
    Total Fat
  • 30.8 gm
  • 245.6 kcal
  • 115.3 mg
  • 1.1 mg
  • 0.1 mg
    Vitamin C
  • 68.1 mcg
    Vitamin A

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2.0 Tbsp(20.0 gm) Whole Masoor

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2.0 Tbsp(20.0 gm) Suji

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2.0 Grated Tbsp(20.0 gm) Paneer

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1.0 Grated Tbsp(9.0 gm) Carrot

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2.0 Tsp(6.0 gm) Rice Flour

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1/4 Tsp(1.0 gm) Ginger Garlic Paste

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1/4 Tsp(1.0 gm) Salt

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1.0 Tsp(3.0 ml) Oil

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10.0 Ml(10.0 ml) Water
  • Boil 1.5 tbsp masoor, and add 1/2 tbsp suji. Grind this to make the masoor paste.

  • Take the masoor paste in a mixing bowl and whisk 2 tsp rice flour in it.

  • Add a little water and blend it properly with hand.

  • To this paste, now add 1/2 tsp ginger garlic paste, 1/4th tsp salt and mix well, making sure all the ingredients are evenly distributed.

  • Heat 1/2 tsp oil on a low flame in a frying pan.

  • Pour a spoonful of the raw cheela batter on the pan and spread it.

  • On the cooking cheela, spread 1 tbsp grated carrot and 2 tbsp grated paneer.

  • Spread 1/2 tsp oil on the edges of the cheela and let it cook.

  • Slowly flip and make sure both sides are browned well, be very gentle so to not break the cheela.

  • Serve hot.