Lentil Crepe - Moong Dal Chilla
A healthy, high protein Indian crepe that is quick to make and works for breakfast, lunch, lunchboxes and dinner.
For the Crepe
- 3/4 cup yellow moong dal / yellow split gram
- 1/2 cup green moong dal / mung bean whole
- 2 tsp cumin seeds / jeers
- 1/2 tsp asafoetida / hing powder
- 1 inch fresh ginger / adrak
- 1 tsp salt
- water as needed
- 3 tsp onions finely chopped optional
- 1 tbsp olive oil or vegetable oil
For the Chutney / Dip
- 2 cloves garlic peeled
- 1 no dry red chilli
- 1/4 cup hot water
- 2 tbsp yogurt or vegan substitute
Wash the yellow and green lentils under running water and soak in a bowl for 5 -6 hours or preferably overnight.
Drain the water and then wash again with warm water.
Transfer to a blender or food processor whichever is handy and add the rest of the ingredients except the chopped onion.
Blend all the ingredients adding little water as needed to make sure it all comes together into a pancake consistency batter. Mix well and set aside for 10 minutes
Heat a cast iron pan or non stick skillet on medium high heat.
Keeping the heat on medium, take a 1/4 cup measure and pour batter in the center and spread it out to about a 6-8" circle. Sprinkle some oil on and around the crepe.
Sprinkle some chopped onions on the top and once the crepe starts to crisp up, flip it over and press down to get a nice color on the onions -about 1 minute.
Take off the pan and serve hot with the dip.