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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


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


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.