Beet Root Moong Dal Crepes Recipe

Cooking Directions

• STEP 1.Soak moong dal for 4-5 hours and then grind it into a smooth batter.
• STEP 2.Add grated beetroot, chopped onions, green chilies, ginger, and salt to the batter.
• STEP 3.Heat a non-stick pan or griddle and pour a ladleful of batter onto it. Spread it in a circular motion to form a thin crepe.
• STEP 4.Cook the crepe on medium heat until it turns golden brown on one side. Flip it over and cook the other side as well.
• STEP 5.Serve the beetroot moong dal crepes hot with chutney or yogurt.
• STEP 6.For storage, you can refrigerate the leftover batter for up to 2 days. Just give it a good stir before making the crepes.

Cooking Tips

• Make sure to soak the moong dal for at least 4-5 hours to ensure a smooth batter.
• You can adjust the spiciness by adding more or fewer green chilies.
• To make the crepes more nutritious, you can add finely chopped vegetables like carrots or spinach to the batter.
• For a gluten-free version, use gluten-free moong dal.
• To make the crepes more flavorful, you can add some chopped coriander leaves to the batter.

Storage and Serving

• Serve the beetroot moong dal crepes hot with coconut chutney or mint chutney.
• You can also serve them with a side of yogurt or a spicy tomato sauce.
• Leftover crepes can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the crepes in a pan or microwave before serving.