Home / Indian / Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes) Recipe At Home
North Indian Breakfast
Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes) Recipe At Home
If you enjoy Moong Dal Palak Cheela Recipe (Yellow Lentil And Spinach Crepes) Recipe At Home cuisine, this North Indian Breakfast recipe is worth trying at home....
⏱️
20 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
High Protein Vegetarian
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
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
Sunflower Oil - as needed
Instructions
1
To begin making the Moong Dal Palak Cheela method, sanitize, wash and soak the moong dal in aqua for 4 to 5 hours.
2
Once ground, empty out the aqua to a separate container.Grind the soaked moong dal adding little aqua at a time to make a seamless and thick liquid base.
3
The liquid base should be of pouring consistency.empty the cheela liquid base into a large mixing container.
4
toss in the remaining items required except the oil and swirl around well to combine.
5
Check the table salt and adjust to suit your notes.mildly hot a skillet on medium mildly hot and oil it with oil. empty a ladleful full of liquid base and spread it into a thin crepe.
6
trickle some oil around the center and the edges of the Palak Cheela.Let it stew well until the base gets light golden brown color and the top of cheela gets dried.
7
Flip and stew on the other side.
8
Once done, remove from the cooking vessel and proceed to make the Palak Cheelas the similar way.dish up the Moong Dal Palak Cheela along with nectarous and lively Tomato Chutney for breakfast, evening snack or even a weeknight dinner.
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