For the Batter
2 cups moong dal
1 large beetroot
2 tbsp flax seed powder
1/2 cup oats flour
2-3 garlic cloves
Half inch ginger
1/4 cup besan
4-6 dried red chillies
Pinch of Asefotida
For the Stuffing
150 gms paneer crumbled
1 cup frozen peas
1/2 cup corn
2-3 garlic cloves
2-3 green chillies
Seasonings like turmeric powder, dhania jeera powder, garam masala and chilly powder
Mustard and cumin seeds for tempering
For the Green chutney/sauce
You can use any green chutney of your liking. I used the Lettuce leaves chutney. Link to that is given below.
To make the batter
Boil the beetroot with little salt and turmeric powder. Once boiled, peel it and cut them in chunks. Soak Moong dal for 2-3 hours. Strain the moong dal. Grind the dal, beetroot, onion, garlic, ginger and red chillies together to form a smooth batter. Add oats flour, flax seed powder, salt, asefotida and besan to this batter. Mix it all well. It should be dosa batter consistency.
I added regular oats hence my batter looks like this. But you can add oats flour instead.
Now add the corn and peas. Saute it for 2 minutes. Lastly add the paneer and mix it lightly. Cook it for a minute more.
It will look like this once done. You can cilantro as garnish on this if needed.
To make the stuffed chillas
In a nonstick tawa, add a laddle of the batter and spread it like a dosa. Drizzle some oil on all sides. Leave it for a minute to cook well.
Cook it on both sides. Then on any cooked side, spread the green chutney all over it. Add the paneer mixture in the center.
Fold the chilla. Let is rest for 30 seconds. Take it off the tawa.
Serve them hot as it is. It is a very fulfilling dish and can be had as a main-course meal. The stuffing makes it even more nutritious.
Tip – Once the filling is over and you still have leftover batter, you can make idlis out of it. They are great for diabetics too as rice is substituted with moong dal in the idlis. 🙂