Tangy Lentil And Spinach Chilla Recipe

About this recipe

Tangy Lentil and Spinach Chilla is a nutritious and flavorful Indian breakfast dish, perfect for fueling a moderate activity level while supporting weight loss goals. This recipe features protein-packed moong dal (split green gram) blended with fresh spinach and spiced to medium perfection with a balance of tangy and earthy flavors. The batter is cooked into thin, golden crepes that are crispy on the edges and soft in the center. These chillas are light yet satisfying, offering a healthy dose of fiber and vitamins, making them an ideal choice for a united family looking for a wholesome start to their day.

Ingredients

• 1 kg Yellow Moong Dal
• 250 g Spinach
• 200 g Dahi
• 200 ml Mustard Oil
• medium Chilli Green Long
• - Chaat Masala
• 100 g Coriander Leaves
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal thoroughly and soak it in water for 2-3 hours, then drain and set aside.
2. 2. In a blender, combine the soaked moong dal, spinach leaves, green chili, cumin seeds, yogurt, and 1/4 cup water. Blend into a smooth batter with a consistency similar to pancake batter.
3. 3. Transfer the batter to a bowl and mix in turmeric powder, red chili powder, chaat masala, lemon juice, chopped coriander leaves, and salt, ensuring everything is evenly incorporated.
4. 4. Heat a non-stick pan on medium heat and lightly grease it with a few drops of oil. Pour a ladleful of batter onto the pan and spread it evenly into a thin circle.
5. 5. Cook the chilla on medium heat for 2-3 minutes until the edges begin to lift and the bottom turns golden brown. Flip the chilla carefully and cook the other side for another 2 minutes.
6. 6. Repeat the process with the remaining batter, greasing the pan as needed, to make more chillas.
7. 7. Serve the chillas hot with a side of mint chutney or plain yogurt for a tangy complement.