Lentil & Spinach Crepes | Moong Dal & Palak Chilla
A vegan savory pancake/crepe that resembles an omelet! Made using moong dal lentils, spinach & herbs, its a delicious & nutritious breakfast/snack recipe.
Prep Time 10 minutes
Cook Time 10 minutes
soaking time 8 hours
Total Time 8 hours
Servings 5 people
- 2 cups moong dal lentils
- 1 onion
- 1 cup chopped spinach
- 1/4 cup chopped cilantro
- 1 jalapeno
- 1 tsp paprika
- 1/2 tbsp cumin powder
- 1 tsp turmeric powder
- 2 tsp ajwain/carom seeds
- salt as required
- water as desired
- oil for cooking
- 1/2 cup shredded cheese optional
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, spinach, cilantro, jalapeno, cumin powder, ajwain/carom seeds (adding this helps in digestion), turmeric, salt and paprika.
If you are making it for kids, you can even add some grated cheese in the mix. Give the batter a mix so that all the ingredients get blended well together. The consistency should be of pouring consistency.
Add little water if the batter is too thick or add a little bit of any flour if the batter is too thin. No need to ferment the batter, you can make chilla instantly.
Heat a skillet and pour a ladle full of batter in the center of the skillet. Spread the batter to give it a round and even shape. Drizzle oil on all sides and cook it evenly on both sides.
Serve Moong Dal & Palak Chilla with kethup/mayo/chutney.
You can add any other veggies and green you like to the batter.
Adjust the spice levels depending upon your tolerance to heat.
You can pack this in lunchbox, serve as an after-school snack because kids will love it.