Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes)
A high protein Indian recipe with yellow moong dal (split), curd (dahi / yogurt) - whisked, spinach leaves (palak) - finely chopped. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
To begin making the Moong Dal Palak Cheela Recipe, clean, wash and soak the moong dal in water for 4 to 5 hours
yellow moong dal (split)(250 grams) - 2
Once ground, drain the water to a separate bowl
- 3
Grind the soaked moong dal adding little water at a time to make a smooth and thick batter
yellow moong dal (split)(250 grams) - 4
The batter should be of pouring consistency
- 5
Pour the cheela batter into a large mixing bowl
- 6
Add the remaining ingredients except the oil and stir well to combine
- 7
Check the salt and adjust to suit your taste
salt - to taste - 8
Heat a skillet on medium heat and grease it with oil
- 9
Pour a ladleful full of batter and spread it into a thin crepe
- 10
Drizzle some oil around the center and the edges of the Palak Cheela
- 11
Let it cook well until the base gets light golden brown color and the top of cheela gets dried
- 12
Flip and cook on the other side
- 13
Once done, remove from the pan and proceed to make the Palak Cheelas the similar way
- 14
Serve the Moong Dal Palak Cheela along with Sweet and Spicy Tomato Chutney for breakfast, evening snack or even a weeknight dinner
yellow moong dal (split)(250 grams)
Rate this recipe
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Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes)
A high protein Indian recipe with yellow moong dal (split), curd (dahi / yogurt) - whisked, spinach leaves (palak) - finely chopped. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
14 steps- 1
To begin making the Moong Dal Palak Cheela Recipe, clean, wash and soak the moong dal in water for 4 to 5 hours
yellow moong dal (split)(250 grams) - 2
Once ground, drain the water to a separate bowl
- 3
Grind the soaked moong dal adding little water at a time to make a smooth and thick batter
yellow moong dal (split)(250 grams) - 4
The batter should be of pouring consistency
- 5
Pour the cheela batter into a large mixing bowl
- 6
Add the remaining ingredients except the oil and stir well to combine
- 7
Check the salt and adjust to suit your taste
salt - to taste - 8
Heat a skillet on medium heat and grease it with oil
- 9
Pour a ladleful full of batter and spread it into a thin crepe
- 10
Drizzle some oil around the center and the edges of the Palak Cheela
- 11
Let it cook well until the base gets light golden brown color and the top of cheela gets dried
- 12
Flip and cook on the other side
- 13
Once done, remove from the pan and proceed to make the Palak Cheelas the similar way
- 14
Serve the Moong Dal Palak Cheela along with Sweet and Spicy Tomato Chutney for breakfast, evening snack or even a weeknight dinner
yellow moong dal (split)(250 grams)
Rate this recipe
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