Looking for a quick and nutritious meal option? These Spinach Chilla, or savory pancakes made from masoor dal and oats, are a game-changer! Ready in just 30 minutes, they’re packed with flavor and make for a fantastic breakfast, lunch, or dinner. Let’s dive into the deliciousness!
Budget Information
This recipe for Spinach Chilla serves 8 and costs approximately $8.00 in total, making it only about $1.00 per serving. Here’s the breakdown of costs:
– Masoor Dal (1 cup): $1.50
– Oats (1 cup): $0.70
– Baby Spinach (4 cups): $2.00
– Ginger (1-inch piece): $0.10
– Green Chili (1): $0.05
– Cumin Seeds (1 tsp): $0.10
– Salt (to taste): $0.01
– Oil/Ghee (for cooking): $0.75
– Water: Free (from the tap!)
Why This Recipe Works
This Spinach Chilla recipe shines for its simplicity and wholesome ingredients. Packed with protein from the masoor dal and fiber from oats, these pancakes offer a delightful crunch while ensuring you feel full and satisfied. The vibrant green spinach adds not just color but a host of nutrients, making this dish a nutrition powerhouse! Plus, the batter comes together in a snap with the help of a blender, so you’ll spend less time cooking and more time enjoying your meal.
Ingredients + Optional Substitutions
Here’s what you’ll need to make these delicious Spinach Chillas:
– 1 cup Masoor Dal (Red Lentils) – $1.50
– 1 cup Protein Oats – $0.70
– 4 cups Baby Spinach – $2.00 (or you can use regular spinach)
– 1-inch piece of Ginger, peeled – $0.10
– 1 Green Chili, chopped – $0.05 (or use a bell pepper for mild flavor)
– 1 tsp Cumin Seeds – $0.10
– Salt, to taste – $0.01
– Oil or Ghee, for cooking – $0.75 (or use non-stick spray)
Step-by-Step Recipe Instructions
**Step 1**: Begin by rinsing the masoor dal thoroughly under cool running water until the water runs clear. This step is crucial for removing any impurities. Once rinsed, soak the dal in warm water for at least 1 hour or overnight if you’re planning ahead. This soaking time will soften the lentils and make them blend smoothly into the batter. It’s like giving the dal a little spa treatment!
**Step 2**: After the soaking period, drain the dal well and transfer it to a blender. Now, add the oats, peeled ginger, chopped green chili, cumin seeds, salt, and fresh baby spinach. Pour in about 1.5 cups of water to help everything blend together. Blend until the mixture is smooth and pourable, but not runny. You want it to have a nice pancake batter consistency!
**Step 3**: Heat a cast iron skillet or a non-stick frying pan over medium heat. Once it’s ready, add about 1.5 ladles of your spinach batter into the pan. Gently spread it into a thin pancake, about 6 inches wide. Don’t worry if it’s not perfect; they’re homemade, after all! Drizzle a little oil or ghee around the edges to help it crisp up.
**Step 4**: Let the chilla cook on medium-low heat for about 2 to 3 minutes or until you see golden-brown spots forming on the underside. Carefully flip it over using a spatula and cook for another 2 to 3 minutes on the other side. The chilla should be nicely crisp and golden when you’re done. Repeat this process with the remaining batter, stacking the cooked chillas on a warm plate as you go.
Nutritional Facts
– Calories: 78 kcal
– Protein: 4 g
– Carbohydrates: 11 g
– Total Fat: 2 g
– Saturated Fat: 1 g
– Fiber: 4 g
– Sugar: 0.5 g
– Sodium: 315 mg
Storage and Reheating Tips
You can store any leftover batter in the fridge for up to 2 days. Just make sure to give it a good stir before using it again, as the ingredients might separate a little. If you have leftover cooked chillas, they can be refrigerated as well. Reheat them in a skillet over medium heat until warmed through, or pop them in the microwave for a quick snack!
Serving Suggestions
These Spinach Chillas are incredibly versatile! Serve them with a side of tangy coconut chutney or a spicy mango achaar for that extra flavor kick. You can also enjoy them with a dollop of yogurt, perfect for dipping! Feeling adventurous? Use them as wraps for filling like scrambled eggs, paneer, or your favorite veggies for a delightful twist!
Reader Tips or Helpful Notes
If you’re looking to experiment, don’t hesitate to add other spices or your favorite herbs to the batter! Chopped cilantro or fresh mint can elevate the flavor even further! And remember, the key to a perfect chilla is a well-heated pan—too hot and they’ll burn, too cool and they won’t crisp up. Find that sweet spot for the best results!
Recipe FAQs
**Can I make this recipe vegan?** Absolutely! Just use a plant-based oil for cooking instead of ghee, and you’re all set.
**How can I make this chilla spicier?** If you love heat, add more green chilies to the batter or incorporate a pinch of red chili powder.
**Can I use other lentils?** Yes! Yellow Mung dal works great as a substitute for masoor dal.
**Can I make the batter ahead of time?** Definitely! You can make the batter a day in advance and store it in the fridge.
**What if my batter is too thick?** Add a little water to thin it out. The ideal consistency should be similar to regular pancake batter.
