Wash the moong dal and soak overnight (minimum of 6 hours)
Drain the water, and grind the dal with 2-3 tbsp water, salt, turmeric, hing and green chili to a smooth, lump-free batter. Moong dal is soft and grinds easily. Set aside in a bowl.
The consistency of the batter should be of pouring consistency, similar to that of a dosa. You may adjust with more water later if required.
Mix all ingredients for the paneer filling in a bowl.
Heat a pan (a cast iron pan/ griddle is perfect for a cheela).
Scoop a ladleful of the batter onto the pan and spread in a circular motion using the back of the spatula. Drizzle a few drops of oil/ghee around the edges of the cheela.
Cook on medium heat, and flip once the edges turn light brown. Cook on the other side as well for only a minute.
Spread about 2 tbsp of the paneer filling on one side of the cheela and cover with the other side. Press well and transfer to a plate. Prepare the others in the same way.
Serve hot with a coriander chutney and/or tomato ketchup and enjoy them with your chai.
You can also cut these into halves and pack them for the kids' tiffin boxes along with a dip of their choice. These cheelas will stay soft until lunch time.