Appetizers, Diwali
Comments 2

Lentil Chilla Crisps

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!

If you like this, please try my other party recipes:

WATCH HOW TO MAKE LENTIL CHILLA CRISPS:

Lentil Chilla Crisps


Lentil Chilla Crisps

5 from 1 vote
Lentil Chilla Crisps
Lentil Chilla Crisps
Prep Time
15 mins
Cook Time
10 mins
 

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!

Course: Appetizer
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Appetizers, Diwali, Fusion
Servings: 8
Calories: 104 kcal
Author: Nidhi Bothra
Ingredients
Green - Spinach Batter:
Red - Beetroot Batter:
Yellow - Turmeric Batter:
Garnish:
  • black and white sesame seeds
  • basil leaves , finely chopped
  • italian herbs , finely chopped
Instructions
  1. 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.

  2. Prepare the 3 colored batters (green-spinach, red-beetroot, yellow-turmeric) by coarsely grinding the dal and batter ingredients.

  3. 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.

  4. 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!

  5. Serve them with your choice of dips and accompaniments. I served mine with peach salsa, guacamole and lemon hummus. Enjoy!

Recipe Video

Recipe Notes
  • You can make the lentil chillas one day before the party and then just bake them on the day of the party.
Nutrition Facts
Lentil Chilla Crisps
Amount Per Serving
Calories 104 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 71mg3%
Potassium 310mg9%
Carbohydrates 18g6%
Fiber 9g38%
Sugar 2g2%
Protein 7g14%
Vitamin A 442IU9%
Vitamin C 6mg7%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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This entry was posted in: Appetizers, Diwali
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Hello! Welcome to my culinary journey through the vast and flavorful world of vegetarian food.

2 Comments

    • Nidhi Bothra says

      It’s a pancake pan. Most stores carry them, otherwise they are always available on Amazon.

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