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Beet and cheese stuffed Moong dal roulade
Beet and cheese stuffed Moong dal roulade

Before you jump to Beet and cheese stuffed Moong dal roulade recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are a good deal of things that factor into getting healthy. Not all of them require fancy gym memberships or restricted diets. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Being smart about the decisions you make each day is a start. Getting as much exercise as you possibly can is another factor. Don’t ignore that health isn’t only about how much you weigh. You really want your body to be strong too.

We hope you got insight from reading it, now let’s go back to beet and cheese stuffed moong dal roulade recipe. You can cook beet and cheese stuffed moong dal roulade using 20 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Beet and cheese stuffed Moong dal roulade:
  1. Use Moong dal yellow soaked for 6 hours
  2. Take oats powder
  3. Get Ginger chilli paste
  4. Prepare Hing
  5. Prepare cumin powder
  6. Provide Salt & red chilli powder
  7. Provide Green coriander leaves
  8. Prepare stuffing:
  9. Use grated cottage cheese
  10. You need processed cheese
  11. Prepare grated beetroot
  12. You need carrot grated
  13. You need cabbage chopped
  14. Use capsicum chopped
  15. Take onion chopped
  16. Use Salt and pepper according
  17. You need Cumin powder
  18. Use Chaat masala
  19. You need Green coriander leaves
  20. You need Raisins & cashew chopped
Steps to make Beet and cheese stuffed Moong dal roulade:
  1. To begin making the Moong Dal Cheela Recipe, soak the  moong dal and urad dal together for at least 6 hours/overnight. - Grind moong dal along with green chillies and ginger into a smooth batter adding just enough water to grind the dal. The consistency of the batter should be that of a pancake
  2. Combine all the ingredients for the paneer filling mixture. Keep aside.
  3. Heat a skillet and pour a laddle full of moong dal cheela batter in circular fashion from center going outwards making a diameter approximately 6 inch.
  4. Drizzle oil around the spread cheela batter. Allow the moong dal cheela to cook to medium heat. You will notice brown spots appearing inside and around the sides. Let it get crisp and then flip and cook the cheela for a about a minute
  5. Remove from the moong dal cheela from the skillet, place it on a platter with the bottom side facing down. Fill about scoop of paneer filling along center diameter of cheela and fold it lengthwise tightly. Cut the roll diagonally into 2 or three pieces  and sprinkle more chaat masala on the top.
  6. Serve Moong Dal Cheela along with tomato ketchup, tomato chutney, green chutney for Indian breakfast or pack it in kids snack box.

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