Description
Savory, protein-packed crepes made with ground yellow lentils and fresh spinach, these Indian-style chillas are nutritious, gluten-free, and perfect for breakfast, brunch, or a light meal.
Ingredients
1 cup yellow moong dal (split yellow lentils)
2 cups fresh spinach, chopped
1 green chili, chopped (optional)
1-inch piece ginger, grated
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Salt, to taste
1/4 cup water (as needed for batter)
Oil, for cooking
Instructions
Rinse the moong dal thoroughly, then soak in water for at least 2 hours. Drain.
In a blender, combine soaked lentils, spinach, green chili, ginger, cumin seeds, turmeric, and salt. Add water gradually to make a smooth, pourable batter.
Heat a nonstick skillet or griddle over medium heat and lightly grease with oil.
Pour a ladleful of batter into the center and spread it evenly into a thin circle.
Drizzle a few drops of oil around the edges and cook for 2–3 minutes until golden on the bottom.
Flip and cook for another 1–2 minutes until done.
Repeat with remaining batter.
Serve hot with chutney or yogurt.
- Prep Time: 10 minutes
- Soak Time:: 2 hours
- Cook Time: 15 minutes
- Category: Breakfast
