These Lentil Chilla Crisps are such a fun and innovative take on the classic chips and salsa! Spice up your typical moong dal batter with beets, fresh turmeric, and spinach for a beautiful array of colors. Cook them until golden brown and serve with your choice of accompaniments — I made peach salsa, lemon hummus, and guacamole! These are the perfect afternoon tea snack or appetizer when you’re in the mood to impress!
If you like this, please try my other party recipes:
WATCH HOW TO MAKE LENTIL CHILLA CRISPS:
These Lentil Chilla Crisps are such a fun and innovative take on the classic chips and salsa! Spice up your typical moong dal batter with beets, fresh turmeric, and spinach for a beautiful array of colors. Cook them until golden brown and serve with your choice of accompaniments — I made peach salsa, lemon hummus, and guacamole! These are the perfect afternoon tea snack or appetizer when you’re in the mood to impress!
- 1 1/2 cup yellow moong dal (petite split yellow lentils) , soaked in warm water for 2-3 hours
- 10 leaves spinach
- 7-8 sprigs cilantro
- 1/2 tsp italian seasoning
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp chaat masala
- 1/2 inch ginger
- 2 cloves garlic
- 1 green chilies
- salt , to taste
- 1/2 small beetroot
- 1/2 tomatoes
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp chaat masala
- 1/2 inch ginger
- 2 cloves garlic
- 1 green chilies
- salt , to taste
- 2 inch fresh turmeric root , or 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp chaat masala
- 1/2 inch ginger
- 2 cloves garlic
- 1 green chilies
- salt , to taste
- black and white sesame seeds
- basil leaves , finely chopped
- italian herbs , finely chopped
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Rinse the dal and soak it for at least 2-3 hours or overnight in warm water. Then, drain the water, rinse the dal and divide it into 3 parts, one for each type of batter.
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Prepare the 3 colored batters (green-spinach, red-beetroot, yellow-turmeric) by coarsely grinding the dal and batter ingredients.
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Make small chillas (pancakes) from the 3 batters in a non-stick pan on medium heat. Slightly cook the chillas only from one side as we will be baking them later. If you want, you can make big chillas and cut them in small triangles or any shape of your choice.
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Place the small chillas on a lined baking tray with the cooked side up. Bake them at 350°F / 180°C for 7-8 minutes untill they are crisp. Your Lentil Chilla Crisps are ready!
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Serve them with your choice of dips and accompaniments. I served mine with peach salsa, guacamole and lemon hummus. Enjoy!
Recipe Video
- You can make the lentil chillas one day before the party and then just bake them on the day of the party.
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Looks great! Where do we get the pan?
It’s a pancake pan. Most stores carry them, otherwise they are always available on Amazon.