I’m sharing a wholesome and savory chilla recipe—these crepe-like pancakes made from moong dal (yellow lentils) and spinach are protein-packed, vegan, gluten-free, and ready in just 20 minutes

Lentil & Spinach Crepes (Moong Dal Palak Chilla)

Why I’ll Love This Recipe

I adore these crepes because they’re nourishing, deeply savory, and incredibly filling while still feeling light. I love how they sneak in greens effortlessly and require no fermentation—just soak, blend, and cook. It’s a quick, satisfying breakfast or snack that doesn’t compromise on nutrition

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use:

Split yellow moong dal (lentils)
Chopped spinach and fresh cilantro
Onion and green chilies (or jalapeño)
Ground flaxseed (optional) for nutrition
Spices: cumin seeds, carom (ajwain), turmeric, chili powder, and salt

directions

I start by soaking moong dal for at least 4 hours (or overnight), then drain and blend it into a smooth, pourable batter. I stir in chopped spinach, cilantro, onions, green chilies, flaxseed powder, and spices until well combined, adjusting consistency as needed. On a hot skillet, I ladle a round of batter and drizzle oil around the edges, cooking each side for 2–3 minutes until golden brown

Servings and timing

The recipe makes six servings, with a total time around 20 minutes active (plus soaking time)

Variations

I enjoy swapping in other greens like kale or beet leaves, or mixing in veggies such as grated carrots, cabbage, or bell peppers. For extra crispness, I sometimes add a spoonful of rice flour; for a fluffier texture, a bit of baking powder works wonders

storage/reheating

I store leftover chilla in the fridge for up to 2–3 days and reheat them gently on a skillet or microwave. I can make the batter in advance and keep it chilled for easy use during the week

FAQs

Can I add more vegetables?

I can! I often add shredded broccoli, grated carrot, or even paneer/tofu for extra texture and nutrition

Is the batter fermented?

No—it’s ready immediately after blending and mixing. No fermentation required

What can I serve with chilla?

I love them with green chutney, ketchup, mayo, or stuffed with mashed veggies or leftover curry for a heartier meal

Can I make them crispy?

Sure—thinner pours and a little oil around the edges help create crispy textures. Adding rice flour also boosts crispiness

How long can I store the batter?

I can keep the batter in the fridge for about a week or freeze it for longer storage. Cooked chilla also lasts 2–3 days when refrigerated

Conclusion

I find these Moong Dal Palak Chillas simple yet extraordinary—they’re nourishing, flavorful, and versatile. Whether it’s a quick breakfast, savory snack, or a protein-rich wrap, I love how this recipe keeps my meals healthy without fuss.