Looking for a quick, easy, and flavorful Indian meal? This Spinach Chilla recipe is a must-try! Also known as Palak Chilla, these savory pancakes are made with masoor dal, oats, and fresh spinach. The batter comes together effortlessly in a blender with minimal prep, making these chillas a perfect option for breakfast, lunch, or even a light dinner.
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Spinach Chilla is gluten-free, vegetarian, and incredibly easy to make. Simply blend soaked masoor dal, oats, and fresh spinach-no fermentation required. You can even prep the batter or cook the chillas ahead of time and store them for later, just like my Beet Chilla recipe.
These savory pancakes are full of flavor and pair beautifully with chutneys or yogurt. You can also use them as wraps filled with your favorite veggies or paneer for a fun, satisfying meal.
Love this recipe? Be sure to check out my other chilla recipes, Masoor Dal Chilla, Moong Dal Chilla, and Besan Chilla, for more easy and delicious ideas!
About the ingredients
Masoor Dal (Red Lentils): This recipe uses masoor dal, also known as split red lentils. These quick-cooking lentils have a mild, earthy flavor and become soft when soaked and blended, making them a perfect protein-rich base for chilla batter. Be sure to rinse and soak them in warm water for at least an hour or overnight for easier blending and better texture. You can also use yellow Mung dal in this recipe.
Protein Oats: Oats add body, fiber, and structure to the chilla, giving it a soft yet slightly crisp texture once cooked. You can also use regular rolled oats or Instant oats.
Baby Spinach: Fresh baby spinach adds vibrant green color, a mild, earthy taste, and soft texture to the chilla. Three big handfuls are blended directly into the batter, making this a great way to include more greens in your meal.
Ginger, Green Chili, and Cumin Seeds: Ginger and green chili add subtle heat and zing, while cumin seeds lend a warm, earthy aroma that enhances the savory flavor of the chilla. You can add more green chilies to make the chillas spicier.
How to Make Spinach Chilla
Serving Ideas
Serve Spinach Chilla with white coconut chutney or mango achaar for a light and satisfying breakfast. For a bold flavor contrast, I love pairing it with sweet and spicy mango chutney. Kids also enjoy these chillas with a dollop of yogurt or ketchup for a quick snack. You can even use them as wraps filled with an omelet or your favorite protein for a fun and wholesome meal.
Storing
Store leftover batter in the fridge for up to 2 days. Stir well before using. Cooked chillas can be refrigerated and reheated on a skillet or in the microwave for a quick, tasty snack.
This Spinach Chilla recipe is one of those hidden gems that is simple, wholesome, and endlessly customizable. Whether you're eating clean, following a plant-forward diet, or just looking for easy weekday meals, this dish checks all the boxes. Ready in minutes, full of flavor, and great for all kids and adults!
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Easy Spinach Chilla with Oats and Masoor Dal
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.
Akansha Agarwal says
I made these for my kids and they loved them! I omitted the green chillies and made the batter a little runnier to mimick a crispy dosa. It’s a super easy (and mom and kid friendly) recipe that is packed with protein and iron!
Archana Mundhe says
So glad to hear that! Love how you adapted the recipe to suit your kids making it thinner for that dosa style crisp is such a great idea. And yes, the protein and iron boost makes it a total win for moms and little ones alike!
Anjali says
As soon as I saw the healthy ingredient list, I wanted to try this recipe without any delay. So I made it today for breakfast and everyone in the house loved it! It's delicious and easy to make. I didn't make any changes to it. Thank you for sharing this amazing recipe.
Archana Mundhe says
I’m so happy to hear that you made it right away and that everyone loved it! It means so much that you enjoyed the recipe just as it is. Thank you for trying it and for your lovely feedback!
Janaki says
Yummy and nutritious recipe! I added grated/seasoned paneer to it for additional protein and taste.
Archana Mundhe says
So glad you enjoyed it! Grated paneer sounds like a delicious addition love that extra flavor and texture. Thanks for sharing your twist!
Anjali says
As soon as I read the ingredients list, I wanted to try this chilla recipe. It's not only easy to make but is also very delicious. Thank you for sharing this healthy recipe. It will be on repeat rotation in my house.
Archana Mundhe says
I’m so glad you gave it a try and loved it! It makes me so happy to hear it’s going into your regular rotation. Thank you for the kind words and for sharing your feedback!
Priyal says
I used toor dal instead of masoor and still worked! Easy and yummy!
Archana Mundhe says
Yes you can make it with toor dal or moong dal also! I am so glad you loved it.
Jennifer says
Super recipe... My husband is diabetic and we didn't see a spike in his sugar after he tried the chilla. Thank you once again for the recipe.
Archana Mundhe says
I’m so happy to hear that! Messages like this mean so much!
January says
Loved the Spinach Chilla! So easy and so delicious! Nutritious too! My 9 year old also enjoyed it! Must try! Thank you so much for sharing this recipe ❤️
Archana Mundhe says
So happy to hear that you and your 9-year-old enjoyed the Spinach Chilla! Love that it was a hit with the whole family—thank you for trying it and for your kind words! ❤️
Shrutee says
Quick easy recipe! Healthy and kid approved. Thanks Archana!
Archana Mundhe says
Thank you Shrutee!
Niloufer says
I love these ! Thanks for this Healthy recipe Archana!
Just posted n tagged you on my Instagram.
I keep varying my addition of spices...as per my mood !
Archana Mundhe says
Amazing! thank you for the feedback and also tagging me on Instagram.
Namrota says
Was wondering how long this will last, can I make the batter on Sunday and keep eating it throughout the week ? The spinach won't make it bitter right ?
Archana Mundhe says
I would recommend keeping the batter refrigerated for 2 days. You can always make the chilla and reheat them before eating.
January Tripathy says
This has to be one of our favourite breakfasts at home! I make it atleast twice a week. My 9 year old loves it too! Thank you so much for sharing this ❤️
Archana Mundhe says
That makes me so happy to hear! So glad it’s become a favorite for you and your little one. Thank you for sharing your feedback!
Mrs p says
Hi can I pressure the daal to save waiting time for this & other chilla recipes that require overnight soak instead?. Many thanks
Archana Mundhe says
Pressure cooking dal changes the texture completely and wont work for this recipe. I would recommend saoking in hot water for an hour or in warm water for 4 hours, if you are unable to soak overnight.