Moong dal and palak cheelas are healthy and gluten-free breakfast recipe you can make in 30 min. These crepes/chillas are very tasty and easy to make. Pudlas, puda, polis are the alternative name chillas. It is one of the popular breakfast recipes in Indian homes.
Moong dal and palak chilla is the ideal way to include spinach in your diet as this recipe requires a generous amount of spinach. Before moving further, Let me remind you that we have a guide on Indian pulses here. If you are new to Indian cooking then I highly suggest checking.
There are few preparations required before making cheelas including soaking moong dal, cleaning and chopping palak/spinach.
What ingredients are required?
Well, Hero ingredients in this recipe are Moong dal(yellow) and spinach. Salt,red chili powder and a pinch of turmeric powder are used to season the recipe. I have added onions and green chilli too to enhance the taste of the recipe.
I am not a big fan chilla/crepes but I must confess that This recipe has become one my favourite in recent days. You can serve this moong dal cheela with curd.
Reasons to love this recipe,
- very healthy
- light and comfy
- easy to digest
- perfect breakfast recipe
- easy to prepare
- prepared with minimal ingredients
- can be done under 20 min(once the lentils are soaked)
- ingredients are easily available
More healthy breakfast recipe on the blog,
- podi idli recipe
- moong beans crepe recipe
- sindhi dal pakwan recipe
- rava idli recipe
- rava dhokla recipe
- broken wheat porridge recipe
let's make moong dal and palak chillas,
Recipe
Moong dal and palak cheelas
Ingredients
- 1 cup yellow moong dal
- 1+½ cup water, to soak moong dal
- 1+½ cup spinach/palak , chopped
- salt to taste
- ½ teaspoon red chili powder, optional
- 1 green chilli, chopped
- 1 medium onion, chopped
- ¼ teaspoon turmeric powder
- 3 to 4 tablespoon cooking oil, to cook crepes
Instructions
- Firstly, clean, wash and soak the moong dal for 2 to 3 hours.1 cup yellow moong dal, 1+½ cup water
- Then, drain the water completely and add the sokaed moong dal in a grinder. Grind it to fine paste, without using any water(if required then add 2 tablespoon water while grinding not more than that).
- Once the moong dal paste is ready, add it to a large bowl.
- Then, add chopped palak, salt, green chili,onion, red chili powder and turmeric powder. Combine well.1+½ cup spinach/palak , salt to taste, ½ teaspoon red chili powder, 1 green chilli, 1 medium onion, ¼ teaspoon turmeric powder
- Add little water and adjust the consistency to a creamy thick thats coats the back of the spoon.
- Heat flat bottom griddle and grease it with oil.
- Then, pour a ladle full or two of batter depending upon the size of the moong dal cheela you want to make.
- Let it cook well until the base gets light golden brown color and the top of cheela gets dried.
- Now, drizzle oil on the top, flip it and cook on another side until done.3 to 4 tablespoon cooking oil
- Serve them hot immediately with curd.
For total serving size
Have a great day!
These cheelas but never tried it with moong dal... this look amazing Priya!! Will try soon.
We are moong Dal cheela fans and spinach gives them that added crunch and health boost.
Wishing this lovely savory crepe was heading towards our plate. Looks delish.