Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes)
The Moong Dal Palak Cheela Recipe is a great way to start your day - a healthy breakfast which should be high in proteins, essential vitamins and minerals to keep you going whole day. The Moong Dal Palak Cheela makes its way to any meal, be it breakfast, a quick brunch, a full meal lunch or even dinner. This Cheela is an exceptional way to introduce the vegetables along with lentils for your kids or toddlers meal. The spiciness can be adjusted accordingly when making for the younger ones.
Serve the Moong Dal Palak Cheela along with Sweet and Spicy Tomato Chutney for breakfast, evening snack or even a weeknight dinner.
How about trying more similar recipes for breakfast?
20 M
30 M
50 M
4 Servings
Ingredients
- 250 grams Yellow Moong Dal (Split)
- 1/2 cup Curd (Dahi / Yogurt) , whisked
- 50 grams Spinach Leaves (Palak) , finely chopped
- 1 Onion , finely chopped
- Coriander (Dhania) Leaves , a bunch, finely chopped
- 2 Green Chillies , finely chopped
- 1 inch Ginger , grated
- 3/4 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- 3/4 teaspoon Red chilli powder
- 2 teaspoons Lemon juice
- Salt , to taste
- Cooking oil , as needed
How to make Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes)
To begin making the Moong Dal Palak Cheela Recipe, clean, wash and soak the moong dal in water for 4 to 5 hours. Once ground, drain the water to a separate bowl.
Grind the soaked moong dal adding little water at a time to make a smooth and thick batter. The batter should be of pouring consistency.
Pour the cheela batter into a large mixing bowl. Add the remaining ingredients except the oil and stir well to combine. Check the salt and adjust to suit your taste.
Heat a skillet on medium heat and grease it with oil. Pour a ladleful full of batter and spread it into a thin crepe. Drizzle some oil around the center and the edges of the Palak Cheela.
Let it cook well until the base gets light golden brown color and the top of cheela gets dried. Flip and cook on the other side. Once done, remove from the pan and proceed to make the Palak Cheelas the similar way.
Serve the Moong Dal Palak Cheela along with Sweet and Spicy Tomato Chutney for breakfast, evening snack or even a weeknight dinner.
Farrukh Aziz Ansari
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.
