Moong dal rolls

Moong dal rolls :

Moong dal sound boring but the cheese and corn twist add a blast of taste to the rolls and just a glimpse of melting cheese with exotic veggies and sauces will tantalise your taste buds.

Nutrition Fact :

Yellow moong dal is extremely light and easy to digest. It is easier to cook but lacks the fiber content of whole green moong. Compared to other dals, moong dal is one of the low carb pulses available. Other pulses are high in protein but carbs too..

Moong beans are a good source of protein for vegetarians. Though meat still ranks the first in protein content, moong dal is also not far behind.A 100gm serving of moong dal can provide you with 24gm protein.

Ingredients

For Roll :

Moong dal (socked for 2-3 hr)

Turmeric  -a pinch

Salt – according to taste

Green coriander leaves ( finely chopped) 3-4 tbsp

Butter milk for grinding moong dal – 1cup

For filling :

Butter – 1tbsp

Green chillis – 2 finely chopped

Red chilli powder – 1tbsp

Spinach – 100gms (blanched & chopped)

Carrot – 1 (finely chopped)

Tomato – 1 (finely chopped)

Corn – 100gms (boiled)

Chaat masala – 1tbsp

Salt – as required

White sesame seed – 2 tbsp

Black pepper powder -1/4 tbsp

Sour Cream / cheese spread – 2tbsp

Processed Cheese (grated)

Instructions

 

1. Drain the water from the soaked dal and wash a few times.

2. Grind the moong dal along with the green chillis, salt and asafoetida in a mixer grinder with butter milk.

The batter should be coarse but of dropping consistency. You can adjust the amount of  butter milk in the batter for the same. Transfer to a bowl and keep aside.

2. Now, melt the butter in a fry pan. And add the chopped onions, carrot, mashrooms , tomatoes ,corn and spinach sauté for 2-3 mints on high flame.

5. Add the salt, pepper powder, coriander powder , red chilli powder , chaat masala and Mix well and keep a side for cool.

6. Once mixture is become cool than add white sesame & sour cream /cheese spread and mix well.

8. Heat a tawa(flat iron skillet) and grease it(not needed in case of non-stick tawa). The tawa should not be too hot else the cheela will spread evenly and break.

9. Spread a ladle full of batter to a thin disc. It is better to spread the batter in a slightly oblong shape so that it is easier to wrap around the stuffing.

10. Drizzle a little oil and cook on medium heat till the underside is nearly done (3/4th) . Carefully flip over, drizzle a little oil and cook till it is golden brown.

11. Flip the cheela over and Spread a tablespoon full of stuffing.

13. Again grate some cheese over the stuffing.

13. Roll the sides of the cheela over the stuffing. Remove from flame and serve hot with ketchup or any dip of your choice. You can cut the roll into 2 to 3 diagonal pieces for better  presentation.