Lentil Crepe – Moong Dal Chilla

Today is one of those perfect days when a hot cup of tea, some catching up with friends and a trip down memory lane is called for. Growing up in Calcutta, my fondest memories are associated with street food and this one in particular – the ‘Moong Dal Chilla’ aka lentil crepes were a must have whenever I went to the mall with my mum. Hot off the griddle with some spicy garlic dip and maybe a few fix ins washed down with a soda shikanji (lemonade) was absolutely magical.

This recipe is one of the quickest, healthy Indian meals you will make. It all starts by mixing two different  lentils – yellow split gram and whole mung bean.Once you soak them for 5 -6 hours or overnight, the rest from blender to pan to tummy is all a matter of 20 minutes. Simple, delicious, and healthy.This versatile crepe is a good breakfast served up with some yogurt or pickle, a lunch box option or dinner like it is in our home with a dip and some yogurt.

Lentil Crepe - Moong Dal Chilla

A healthy, high protein Indian crepe that is quick to make and works for breakfast, lunch, lunchboxes and dinner.
Prep Time6 hrs
Cook Time20 mins
Total Time6 hrs 20 mins
Course: Breakfast, healthy, kid friendly, lunch, dinner, vegan, vegetarian
Cuisine: Indian
Keyword: lentils, 5 ingredients or less, healthy, one pan meal
Servings: 6

Ingredients

For the Crepe

  • 3/4 cup yellow moong dal / yellow split gram
  • 1/2 cup green moong dal / mung bean whole
  • 2 tsp cumin seeds / jeers
  • 1/2 tsp asafoetida / hing powder
  • 1 inch fresh ginger / adrak
  • 1 tsp salt
  • water as needed
  • 3 tsp onions finely chopped optional
  • 1 tbsp olive oil or vegetable oil

For the Chutney / Dip

  • 2 cloves garlic peeled
  • 1 no dry red chilli
  • 1/4 cup hot water
  • 2 tbsp yogurt or vegan substitute

Instructions

Crepe Batter

  • Wash the yellow and green lentils under running water and soak in a bowl for 5 -6 hours or preferably overnight.
  • Drain the water and then wash again with warm water.
  • Transfer to a blender or food processor whichever is handy and add the rest of the ingredients except the chopped onion.
  • Blend all the ingredients adding little water as needed to make sure it all comes together into a pancake consistency batter. Mix well and set aside for 10 minutes
  • Heat a cast iron pan or non stick skillet on medium high heat.
  • Keeping the heat on medium, take a 1/4 cup measure and pour batter in the center and spread it out to about a 6-8" circle. Sprinkle some oil on and around the crepe.
  • Sprinkle some chopped onions on the top and once the crepe starts to crisp up, flip it over and press down to get a nice color on the onions -about 1 minute.
  • Take off the pan and serve hot with the dip.

For the Dip

  • Blend garlic, red chilli, salt and all the water together. Stir in the yogurt and serve.

So definitely try this out and hope you enjoy an Indian street food from my childhood as much as I do.

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