Green Moong Dal Paneer Paratha ( Gluten Free)
by Tarla Dalal
green moong dal paneer paratha recipe | dal paneer paratha using ragi flour | healthy nachni dal paratha | gluten free moong dal paratha | with 20 amazing images.
green moong paneer paratha made using ragi flour is a nutritious and wholesome variation of the traditional paratha. Ragi flour, also known as finger millet flour, is a gluten-free grain that is rich in fiber, calcium, and other essential nutrients. When combined with green moong dal and paneer, it creates a balanced and protein-packed meal option.
To make green moong paneer paratha with ragi flour the cooked green moong dal and crumbled paneer are mixed with ragi flour, coriander and spices to form a soft and pliable dough. This dough is then divided into portions, rolled out into flatbreads, and cooked on a hot griddle with a little oil or ghee until crispy and golden brown.
The addition of ragi flour not only enhances the nutritional profile of the paratha but also adds a nutty flavor and a unique texture to the dish. Ragi flour is known for its health benefits, including aiding in weight management, improving bone health, and regulating blood sugar levels.
green moong paneer paratha made with ragi flour can be served with yogurt, chutney, or a side of vegetables for a complete and satisfying meal. It is a great way to incorporate the goodness of ragi into your diet while enjoying a delicious and filling dish.
Pro tips for green moong paneer paratha. 1. In a bowl put 1/2 cup ragi (nachni / red millet) flour. Ragi flour is naturally gluten-free, making it a suitable option for people with gluten intolerance or celiac disease. This allows them to enjoy a delicious paratha without worrying about gluten. While not as strong as wheat flour, ragi flour has some binding properties that help hold the dough together. 2. Add 1/2 cup green moong dal (split green gram) soaked and cooked. The lentils have a nutty, slightly sweet flavor that compliments the savory paneer. Additionally, the cooked dal provides a soft and slightly mashed texture, contrasting with the paneer. The cooked dal adds moisture to the paratha filling, helping to prevent it from becoming dry and crumbly. 3. Add 1/4 cup crumbled paneer (cottage cheese). Paneer can add a touch of richness to the green moong dal, making it more flavorful and satisfying. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carb and high in protein it gets digested slowly and hence good for diabetics.
Enjoy green moong dal paneer paratha recipe | dal paneer paratha using ragi flour | healthy nachni dal paratha | gluten free moong dal paratha | with step by step photos.
Green Moong Dal Paneer Paratha ( Gluten Free) recipe - How to make Green Moong Dal Paneer Paratha ( Gluten Free)
Preparation Time: Cooking Time: Total Time:
Makes 6 parathas
Green Moong Dal Paneer Paratha
1/2 cup ragi (nachni / red millet) flour
1/2 cup green moong dal (split green gram) soaked and cooked
1/4 cup crumbled paneer (cottage cheese)
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
a pinch of turmeric powder (haldi)
salt to taste
ragi (nachni / red millet) flour for rolling
3 tsp oil for cooking
Green moong dal paneer paratha
- Green moong dal paneer paratha
- To make {span class="bold1"}green moong dal paneer paratha{/span}, in a deep bowl put ragi flour, soaked and cooked green moong dal, paneer, green chillies, coriander, haldi and salt to taste. Knead into a semi-soft dough using enough water.
- Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm (4”) diameter, using a little red millet flour for rolling
- Heat non-stick tava (griddle) and cook each paratha, using a little oil, till they turn golden brown in colour from both sides.
- Serve {span class="bold1"}green moong dal paneer paratha{/span} immediately.
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what is green moong dal paneer paratha made of ?
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what is green moong dal paneer paratha made of ? See below image of list of ingredients for green moong dal paneer paratha.
soaking and cooking green moong dal
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To make make green moong dal paneer paratha recipe | green moong dal breakfast recipe, in a deep bowl, add 1/4 cup green moong dal (split green gram).
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Add enough water.
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Cover with a lid and keep aside for 2 hours.
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Drain using a strainer. This is how it looks after soaking.
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Boil on a pan for 10 to 15 minutes or until green moong dal is cooked.
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Drain.
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Soaked and cooked green moong dal.
dough for green moong dal paneer paratha
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in a bowl put 1/2 cup ragi (nachni / red millet) flour. Ragi flour is naturally gluten-free, making it a suitable option for people with gluten intolerance or celiac disease. This allows them to enjoy a delicious paratha without worrying about gluten. While not as strong as wheat flour, ragi flour has some binding properties that help hold the dough together.
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Add 1/2 cup green moong dal (split green gram) soaked and cooked. The lentils have a nutty, slightly sweet flavor that complements the savory paneer. Additionally, the cooked dal provides a soft and slightly mashed texture, contrasting with the firmer paneer cubes. The cooked dal adds moisture to the paratha filling, helping to prevent it from becoming dry and crumbly.
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Add 1/4 cup crumbled paneer (cottage cheese). Paneer can add a touch of richness to the green moong dal, making it more flavorful and satisfying. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes.
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Add 1 tsp finely chopped green chillies. Green chilies add a touch of heat and spice, which cuts through the richness of the paneer and the earthiness of the moong dal.
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Add 2 tbsp finely chopped coriander (dhania). Fresh coriander has a bright, citrusy, and slightly peppery flavor. This cuts through the richness of the paneer and the earthiness of the moong dal, creating a more balanced and vibrant taste profile.
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Add a pinch of turmeric powder (haldi). Turmeric has a warm, earthy flavor that can add a touch of complexity to the paratha filling.
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Add salt to taste. We added 1/3rd tsp salt.
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Gradually add 1 1/2 tbsp of water to make a soft dough.
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Knead into a soft dough.
making green moong dal paneer paratha
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Divide the dough into 6 equal portions.
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Roll out each portion into a circle of 100 mm (4”) diameter, using a little red millet flour for rolling.
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Heat non-stick tava (griddle) and place the rolled paratha on hot tava.
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Cook each paratha, using 1/4 tsp oil.
- Till they turn golden brown in colour from both sides.
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Serve green moong dal paneer paratha recipe | dal paneer paratha using ragi flour | immediately.
pro tips for green moong dal paneer paratha recipe
-
In a bowl put 1/2 cup ragi (nachni / red millet) flour. Ragi flour is naturally gluten-free, making it a suitable option for people with gluten intolerance or celiac disease. This allows them to enjoy a delicious paratha without worrying about gluten. While not as strong as wheat flour, ragi flour has some binding properties that help hold the dough together.
-
Add 1/2 cup green moong dal (split green gram) soaked and cooked. The lentils have a nutty, slightly sweet flavor that complements the savory paneer. Additionally, the cooked dal provides a soft and slightly mashed texture, contrasting with the firmer paneer cubes. The cooked dal adds moisture to the paratha filling, helping to prevent it from becoming dry and crumbly.
-
Add 1/4 cup crumbled paneer (cottage cheese). Paneer can add a touch of richness to the green moong dal, making it more flavorful and satisfying. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes.
-
Add 1/4 cup crumbled paneer (cottage cheese). Paneer can add a touch of richness to the green moong dal, making it more flavorful and satisfying. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes.
| Energy | 144 cal |
| Protein | 6.2 g |
| Carbohydrates | 20 g |
| Fiber | 2.9 g |
| Fat | 4.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 129.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 1.9 mg |
| Folic Acid | 28.1 mcg |
| Calcium | 87.1 mg |
| Iron | 1.2 mg |
| Magnesium | 39.6 mg |
| Phosphorus | 125.4 mg |
| Sodium | 6.8 mg |
| Potassium | 258.5 mg |
| Zinc | 0.8 mg |