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Palak Moong Dal Chilla or Lentil Spinach Crepes are one of the healthiest breakfast recipes. This protein-packed breakfast can help you in losing some extra pounds also.
Moong Dal Chilla is a nutrition packed, vegan and gluten-free breakfast recipe. This is a delicious savory crepe made with yellow split moong dal or yellow husked lentils. I have added finely shredded spinach leaves which adds extra nutrition to the crepes.
Variation To Palak Moong Dal Chilla/ Lentil Crepes
In this recipe, palak or spinach leaves are the main ingredients along with lentils. However, you can make it only with moong dal also. or add some other vegetables of your choice. e.g. grated carrots, zucchini, blanched and grated broccoli, and peas or even grated paneer or tofu too.
You may also stuff this with grated paneer or tofu or sauteed veggies to make it a complete food.
This is super easy to make. The only thing you need to do is you have to soak lentils for a minimum of 1 – 2 hrs. After that half of the task is done.
Just blend the lentils to a smooth paste and add in all required ingredients. Then make crepes on a greased pan or flat pan.
What is moong dal?
This is a reader’s question who is not familiar with the terminology. Moong dal is green gram lentils that are dehusked and are skinless. After the skin removed, the lentils seems yellow in color.
However for this recipe, you can also take red lentils if yellow gram lentils are not available to you. However, you can get them in Asian aisle of any supermarket or online from Amazon too.
Savory Lentil Pancakes (with spinach)
Another variation is lentil pancakes. Here keep the batter little thicker (thick flowing consistency). To the batter of lentils and spinach add a tsp baking powder and half a tsp baking soda.
Now pour in a ladle full of batter on the greased pan. No need to spread the batter once you pour it on the pan. Let it spread naturally. Flip in 2 minutes. Savory lentil pancake is ready in just 15 minutes.
Serve these crepes with green chutney and tomato ketchup. I normally make them on weekend breakfast. But if you make the batter you can store in refrigerator for 3 – 4 days.
This is an excellent breakfast and lunch box recipe also. These crepes are full of protein, fibers, and quick too. I don’t need anything more than that in busy morning hours.
I’m quite impressed with these super healthy protein-packed lentil crepes that are not only easy to make, healthy but also with the look and texture also. It comes out so spongy and fluffy with little crispiness too.. Just mouthwatering, delicious snacking item.
In North Indian places like Delhi, UP, moong dal chilla is very popular and loved food. But if you see making of those chillas, it feels so unhealthy to grab more of those chillas since those are deep-fried and fried multiple times. That may be good for taste but not healthy at all. I don’t like them at all and I’m sorry for making this statement. Rather you can grab more of these healthy snacks and homemade food is always the best.
How to make lentil & spinach crepes from scratch?
Soak dal (lentils) for 6 – 8 hrs. Drain out from water and blend it to smooth paste without adding water to it.
Transfer the content to a mixing bowl. Add all other ingredients to the paste of lentils. Mix well.
Add little water to make thick and smooth consistent batter.
Now heat a flat bottom griddle on medium flame. Grease it with little oil.
Put one ladleful of batter and spread it evenly making a circle. If you want to make larger circle, then pour some more batter to the pan. And spread.
Cook it till the bottom is getting cooked and turns to light golden in color. Drizzle 1 tsp oil on top of crepe.
Once base is done, flip it and cook other side. Remove once cooked equally on both ends.
Serve hot with any ketchup or chutney and hot ginger tea.
Recipe Card For Palak Moong Dal Chilla
Palak Moong Dal Chilla/ Spinach & Lentils Crepes
- 1 cup moong dal Yellow lentils
- 1/2 cup spinach leaves finely shredded
- 1 small onions finely chopped
- 2 green chillies finely chopped
- 2 tbsp coriander leaves finely chopped
- 1 tsp cumin seeds (optional)
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp ginger garlic freshly crushed
- 1/2 cup water
- 6 – 8 tbsp olive oil or any vegetable oil
- Soak the lentils or dal for 6 – 8 hrs.
- Drain out from water and blend it to smooth paste without adding water to it.
- Transfer the content to a mixing bowl.
- Add all other ingredients to the paste of lentils. Mix well.
- Add little water to make a thick and smooth consistent batter.
- Now heat a flat griddle on medium flame.
- Grease it with little oil.
- Put one ladleful of batter and allow it to spread, making a circle.
- If you want to make larger circle, then pour some more batter to the pan. And spread.
- Cook it till the bottom is getting cooked and turns to light golden in color.
- Drizzle 1 tsp oil on top of crepe.
- Once base is done, flip it and cook other side.
- Remove once cooked evenly on both sides.
- Serve hot with any spicy dip and hot ginger tea.
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