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a set of hands holding a plate full of Moong Dal & Palak Chilla

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!
Course Breakfast, Snack
Cuisine Asian, Indian, North Indian
Prep Time 10 minutes
Cook Time 10 minutes
soaking time 8 hours
Total Time 8 hours
Servings 6 people
Calories 288.92kcal


  • skillet or a crepes pan



  • 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 1.5 cups of 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. Add half a cup of water to adjust the 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.
  • Serving suggestions
  • 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