Cheesy Veggie Moong Dal Rolls
Those who know me know that I'm extremely passionate about cooking and love to experiment with recipes often. So one day as we were pondering over how we could cook a healthier version of the regular rolls and wraps, I came up with the idea of using moong dal cheela for the roll covering and stuffing it with a cheesy filling. And guess what....it turned out wonderful...with the cheese melting in our mouths and a burst of flavor tantalizing the taste buds, my husband absolutely loved it!!!
- For the roll covering
- Yellow Moong dal ( Split Yellow Gram ) - 250 gms (Soaked for atleast 3 hours)
- Green Chillis - 2 (fine chopped)
- Salt - As per taste
- Asafoetida ( Hing ) - A pinch
- Water - 2-3 tsp or more as required
- Oil / Ghee - For roasting ( Need not be used if using a non-stick tawa)
- For the stuffing
- Onions - 1 big (chopped)
- Tomatoes - 1 big (chopped)
- Capsicum ( Shimla Mirch / Green Bell Peppers ) - 2 medium (chopped)
- Corn Kernels - 1 cup (boiled)
- Cheese Spread - 2 tsp
- Salt - As per taste
- Black Pepper Powder ( Kaali Mirch ) - 1/4 tsp or more as per taste
- Oregano - 1/2 tsp or more as per taste
- Hot and Sweet Sauce - 2 tsp
- Tomato Ketchup - 1 tsp
- Processed Cheese - Mozarella or Cheddar
- Butter - 1 tsp
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. The batter should be coarse but of dropping consistency. You can adjust the amount of water in the batter for the same. Transfer to a bowl and keep aside.
2. Now, melt the butter in a fry pan or skillet. Add the chopped onions and saute till they become translucent.
3. Now add the chopped capsicum and boiled corn kernels. Saute for 2-3 mins. All the veggies should be cooked yet crunchy.
4. Add the chopped tomatoes and saute for 2-3 mins on high flame.
5. Add the salt, pepper powder and oregano. 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 isgolden brown.
11. Flip the cheela over and grate the processed cheese in the middle (along the width).
12. Spread a tablespoon full of stuffing over the processed cheese.
13. Again grate some cheese over the stuffing.