Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Lentil Crepe

Traditional 31. Lentil Crepe recipe

🧺 Ingredients

• 1 cup split yellow moong dal (150g), soaked 1 hour
• ½ cup grated carrot (50g)
• 1 medium onion (100g), finely diced
• 2 green chillies (8g), minced
• ½ inch ginger (4g), minced
• 2 tbsp fresh coriander (3g)
• 2 tbsp fresh curry leaves (2g), chopped
• ½ tsp turmeric
• ¼ tsp black pepper
• ½ tsp salt (3g)
• ½ cup water (120ml)
• Oil for cooking (100ml)

👩‍🍳 How to make Lentil Crepe

1. Drain soaked moong dal.
2. Grind to coarse paste with water (should be slightly grainy, not smooth).
3. Transfer to bowl; fold in carrot, onion, green chillies, ginger, coriander, curry leaves.
4. Add turmeric, black pepper, salt; mix well.
5. Let batter rest 5 minutes.
6. Heat tava/griddle over medium heat; lightly oil.
7. Pour ¼ cup batter; spread gently with back of spoon to 15cm circle.
8. Cook 2 minutes until bottom is set and light golden.
9. Flip; cook 1–2 minutes on other side until cooked and slightly crispy.
10. Transfer to plate; keep warm.
11. Serve hot with gundruk pickle or yogurt.
12. ---

Track the macros of Lentil Crepe and 100s of Indian dishes with Nutri Macro India.