Nutritious green gram crepes typically served with ginger chutney.
Hands-free mode with voice commands & timers
No ratings yet
Wash the moong dal and rice thoroughly, then soak them in water for at least 4 to 6 hours or overnight.
Drain the soaking water and transfer the dal and rice to a blender or mixer grinder.
Add the ginger, green chilies, cumin seeds, and salt to the blender with a little water.
Grind into a smooth, thick batter; the consistency should be pourable but not watery.
Heat a non-stick griddle or tawa on medium heat and lightly grease it with a few drops of oil.
Pour a ladleful of batter in the center and spread it in a circular motion to form a thin crepe.
Sprinkle some chopped onions and coriander on top, then drizzle a teaspoon of oil around the edges.
Cook until the bottom is golden brown and crisp, then flip and cook for 30 seconds before serving hot.
