Description
Lentil & Spinach Crepes, also known as Moong Dal Palak Chilla, are thin, savory Indian pancakes made from soaked yellow moong dal and fresh spinach. These nutrient-packed crepes are flavored with cumin, turmeric, and green chili and offer a delicious, gluten-free breakfast or snack option that pairs perfectly with chutney or yogurt.
Ingredients
Scale
Crepe Batter
- 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)
For Cooking
- Oil, for cooking
Instructions
- Soak Lentils: Rinse the moong dal thoroughly under cold water until the water runs clear. Soak the lentils in enough water for at least 2 hours to soften them for blending.
- Prepare Batter: Drain the soaked dal. In a blender, combine the soaked lentils, chopped fresh spinach, green chili, grated ginger, cumin seeds, turmeric powder, and salt. Gradually add water to achieve a smooth, pourable batter consistency suitable for spreading on a skillet.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with oil to prevent sticking.
- Cook Crepes: Pour a ladleful of the batter onto the center of the skillet. Using the back of the ladle, spread the batter evenly into a thin circular crepe.
- Cook First Side: Drizzle a few drops of oil around the edges of the crepe. Cook for 2–3 minutes or until the bottom turns golden brown and crisp.
- Flip and Cook Second Side: Using a spatula, carefully flip the crepe and cook the other side for 1–2 minutes until cooked through and golden.
- Repeat: Continue the process with the remaining batter, greasing the skillet lightly before each crepe.
- Serve: Serve the lentil and spinach crepes hot with your choice of chutney or yogurt.
Notes
- Soaking the moong dal for at least 2 hours is essential to ensure smooth blending and tender crepes.
- You can adjust the water quantity to get the desired batter consistency; too thick batter won’t spread well.
- Green chili is optional and can be omitted for a milder flavor.
- Use a nonstick skillet or well-seasoned griddle for best results.
- Serve immediately for the best texture; leftover crepes can be refrigerated and lightly reheated.
