Lentil & Spinach Crepes | Moong Dal & Palak Chilla
These savory vegan crepes resembling an omelet is actually made up of moong dal lentils, spinach & herbs. Its a delicious & nutritious breakfast or snack that can be made under 20 minutes!
Servings 6 people
- 2 cups split yellow lentils moong dal
- 1 onion
- 1/4 cup chopped cilantro
- 1 jalapeno
- 1 cup chopped spinach
- 1/2 tbsp cumin powder
- 1 tsp paprika
- 1 tsp turmeric powder
- 2 tsp ajwain or carom seeds
- salt as required
- water as desired
- oil for cooking
First, we need to wash moong dal/yellow lentils in running water and then soak them in lukewarm water, overnight.
If you are in a rush, you can soak it for 4-5 hours as well.
Drain the water and grind it to a smooth paste by adding little water.
It should be of thick pouring consistency.
Transfer this to a mixing bowl. Add chopped onions, cilantro, and jalapeno.
Then add chopped spinach, cumin powder, ajwain/carom seeds, turmeric, salt, and paprika.
Give the batter a mix so that all the ingredients get blended well together. The consistency should be of pouring consistency.
Heat a skillet or a crepes pan and pour a ladle full of batter in the center of the skillet.
Spread the batter like a pancake.
Drizzle oil on all sides and cook it evenly on both sides.
Serve Moong Dal & Palak Chilla with ketchup/mayo/chutney.
- Moong dal is also known as split yellow lentils and can be found on Amazon as well as any Indian grocery stores.
- You can use green moong instead of yellow to make this cheela.
- You can add jalapeno while grinding the lentils instead of chopping and adding them later.
- I like to grind it to a smooth paste, but you can also grind it coarse if you want more texture to these lentil crepes.
- You can use any greens other than spinach if you want. You can try baby kale, Swiss chard, beet leaves, etc.
- Feel free to add more veggies to the batter like grated carrots, cabbage or chopped bell peppers to make it more wholesome.
- Add crushed or grated ginger to the batter to help improve digestion.
- Even carom seeds or ajwain aids digestion. You can find them in any Indian grocery store or on Amazon.
- For those who don't like cilantro, swap it with parsley.
- If you are making it for kids, you can even add some grated cheese to the batter.
- Also, tone down the spice level if making it for children.
- To make the batter, you can even add buttermilk instead of water. If you are vegan, you can make vegan buttermilk. I have the recipe here.
- The batter should be of flowing consistency, like a pancake batter.
- Add little water or buttermilk if the batter is too thick or add a little bit of any flour, like chickpea flour or rice flour if the batter is too thin.
- No need to ferment the batter, you can make chilla instantly.
- While making the crepes, you can drizzle ghee around it if you are not vegan.
- If you have a mini pancake pan, you can even use this batter to make mini pancakes.
- For those wondering how long does crepe batter last, let me tell you that the batter can be made in advance and stored in the fridge for a week.
Calories: 288.92kcal | Carbohydrates: 44.93g | Protein: 20.21g | Fat: 3.4g | Saturated Fat: 1.27g | Cholesterol: 7.37mg | Sodium: 84.94mg | Potassium: 86.72mg | Fiber: 8.03g | Sugar: 2.39g | Vitamin A: 899.54IU | Vitamin C: 5.71mg | Calcium: 87.63mg | Iron: 3.15mg