Monday, 27 August 2012

Cheese stuffed Lentil Crepe (Dal Chilla)

Delicious, easy, healthy crepes filled with cheese and vegetables; great for weekend mornings.


1 cup Split yellow Lentil (Moong daal)
Pinch of Asafetida
Salt to taste

For Filling

1 cup of cheese, grated
1 small onion chopped
2-3 green chilis finely chopped
1/4th cup capsicum, finely chopped
1/4th cup carrot, grated
1 tbsp coriander leaves, finely chopped
1 tsp pepper powder
Salt to taste
1 tbsp oil


  • Soak dal for 3 -4 hours and then strain it well.
  • Grind it with enough water to form a smooth batter (like dosa batter).
  • Mix asafetida, salt and keep it aside.
  • For filling; Heat oil, add all ingredients for filling accept cheese and fry for one or two minutes. (use any vegetables of your choice)
  • For Crepe; Heat non stick pan, smear 1 tsp oil in centre. Spread 1 big serving spoon of batter to make a crepe.  Put little oil on all sides to make it crispy. 

  • Now spread filling on crepe, sprinkle cheese and cook till cheese melts.
  • Fold crepes and do the same with the remaining mixture.
  • Serve hot with mint or coriander chutney.


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