Spinach Chilla with Oats and Masoor Dal

Spinach Chilla is gluten-free, vegetarian, and incredibly easy to make. Simply blend soaked masoor dal, oats, and fresh spinach—no fermentation required. The batter comes together in minutes, making it perfect for busy weekdays. You can even prep the batter or cook the chillas ahead of time and store them for later.

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.

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!