Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Easy Spinach Chilla with Oats and Masoor Dal
Quick and easy Spinach Chilla recipe made with masoor dal, oats, and fresh spinach. These gluten-free Indian savory pancakes are perfect for any meal of the day.
Servings: 8 chillas
Calories: 78kcal
Equipment
Recipe Video
Ingredients
- ½ cup masoor dal red lentils
- 2 cups warm water for soaking
- ½ cup protein oats
- 1- inch ginger roughly chopped
- 1 green chili
- ½ teaspoon cumin seeds
- 1 teaspoon kosher salt
- 3 big handfuls of baby spinach
- 1 cup water for blending the batter
- 1 tablespoon ghee or oil, for cooking
Instructions
- Rinse the masoor dal thoroughly, then soak it in water for at least 1 hour, or overnight.
- Drain the soaked dal completely. Add it to a blender along with oats, ginger, green chili, cumin seeds, salt, baby spinach, and water. Blend until smooth. The batter should be pourable but not too runny.
- Heat a cast-iron skillet or non-stick pan on medium heat. Once hot, pour about ⅓ cup of batter onto the pan and spread gently into a thin pancake. Drizzle a little ghee or oil around the edges.
- Cook on medium-low heat for 2 to 3 minutes per side, or until golden brown spots appear. Repeat with the rest of the batter.
Nutrition
Calories: 78kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 315mg | Potassium: 134mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry
