Mung Dal Savory Crepes / Mung Chillas : oil free
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Mung is a magic bean and everybody knows that it is high in fiber and protein and low in GI. Believe it or not but there are more than 2-3 ways to use the Mung Dal. It comes in split, de-husked and whole. Also, it can be sprouted beautifully. Amazing right ?
To share the good news, I finally made my first video. It is very amateurish but the good part is I did it :). And soon will bore you more with my amateurish videos but useful ones. The force behind was to make sure that the idea if cooking a dish is well projected. Amal is one blogger who I admire for her videos. Short and crisp!
I will post the video towards the end! Here is the recipe.
Ingredients :
Mung dal, yellow de husked : 1 cup
Green chili : 1/2 tsp
Cilantro leaves : 1 tbsp, washed and chopped
Ginger : a small piece
Salt : to taste. I put a little more than 1/2 tsp
Cumin powder : 1/2 tsp
Garam masala : 1/2 tsp
Water : approximately 1/4 cup
Method :
- Wash and soak the mung dal in just enough water that it is covered till 2″ up for 3-4 hrs.
-
Now grind the mung dal with its water, ginger, cilantro and green chili. Make a batter which is not very thin or thick. Almost pancake consistency. Add water as required while grinding. I used 1/4 cup of water.
-
The batter will look like this. You can use it immediately or store in refrigerator for later use. Always bring it to the room temperature when ready to use.
-
For next few steps, I am posting the video. Here are the steps.
a. Heat a non stick or hard anodized flat pan or griddle. Take 1/4 cup of batter in ladle which is heat proof and spread in circular motion, working from inside towards outside.
b. You may use oil spray but I made them oil free. Once the base starts browning, flip it over.
c. Pan roast it for few seconds. You don’t have to brown it. Also, you can make them thick or thin. Practice will make your Crepes thinner.
Few things to remember :
1. The pan should be hot not warm or else the batter will not spread smoothly.
2. Keep a wet paper towel in a water bowl by your side. After each crepe, wipe the pan clean with wet towel so that you can pour the second crepe out or else it will stick.
3. Don’t struggle with spreading. Spread as much as you can easily do!
Enjoy them with Green Cilantro chutney!
Now the video 😀 !
http://magis.to/IkceIEcJEDc6Dg1pYw
Sending it to the Cook with Pulses Event @ simply sensational blog ! Do check out more entries to see what’s happening or better participate :).
Have fun!
Sonal
Congrats on your first video.. For some reason the audio didn’t work for me. Next up is a YouTube channel?:)
I have a YouTube channel Pavithra. Need to figure out on how to use it :).
You are the second person, who had the difficulty watching it :(.
Wow! You are way ahead of the curve:) start posting on the channel and let us know how to subscribe.
I am still trying to figure it out. The YouTube is not letting me mix all the videos to make one compilation. So didn’t use that one. I think I still have to use a video app before I can use YouTube. Just subscribe it through te google plus by creating an account.
We make desserts with mung dal in my culture. So gooood.
What a shame I can’t load the video, as I’m over my download limit already. Will watch it when I next buy broadband! And I love that your crepes look as if they have differing colours. Maybe that’s the garam masala spices having an effect on the batter.
Thanks Johnny! The differencing colors are because of crossing effect and slight green color from cilantro added to the batter.
Fabulous Sonal! My toddler is a fan of crispy textures and I often make dosa for him, I will try your nutritious version out too x
You will be surprised how fast and quick they are to make. If you get mung flour, then much easier :). I sometimes make with besan too.
I love the video, it’s a superb idea and your Crepes are so tempting, Sonal 🙂
Thanks Linda !
Reblogged this on tanusreeroy and commented:
A wonderful oil free, Mung Dal Savory Crepes / Mung Chillas by my blogger friend Sonal !
great job, Sonal ! I am re-blogging this one …. 🙂
Thanks Tanu 🙂
I was wondering why I haven’t seen your posts for a few days… for some reasons, I probably hit the ‘follow’ button that ‘unfollows’. Now, I’m back to following you! This food looks good 🙂
Thanks MCW :).
Cheers!
I love this- so much fun! You make it look so easy too 🙂 So inspiring- I want to try it now!!
It’s super easy Josette :).
Your chillas are so perfectly round and crispy looking! Awesome! Also, nice to “hear” you – put a voice to the name after so long! 🙂 You know the strangest part? I am planning to film a video soon.. have been thinking about how to go about it for the past couple of days! Such a coincidence!
Same pinch Priya. Look forward to your video.
Congratulations on your first video, Sonal. We make something very similar called pesarattu with whole mung and just a teensiest bit of rice. Next time, I will try this version.
Oh and I thought that Pesarettu was made with green split and rice. Do you have the recipe on your blog for Pesarettu?
Yes, I do. Sonal. While it is made popularly with green whole mung and a bit of rice, many people like my aunt make it with husked moong. 🙂
Oh ok, will hunt it down!
Congratulations on your first video. I look forward to seeing more – it is helpful to see the process. I think it will also be helpful when I make dosas.
That was the main purpose Hilda!
I am planning to make an elaborate video on unleavened quick India flatbreads like rotis, paranthas, stuffed paranthas, and many more possibilities with the same ingredients.
I love the video! More videos, please! Do these taste like dosa? Years ago, I bought such a supply of urad dal thinking I was going to make many, many dosa (dosas?) but one try and I gave up. I’m a better cook now, so maybe I should give these a try. With your recipe and video, I think I’m already half-way there. 🙂
Angie, these can taste like dosa
And appams and pancakes, depending upon how thick and thin you make these.
If you make them thin, dosa like! If you make in appam pan, then lacy hoppers kind..like what you made today. Gorgeous BTW :).
If you don’t spread them much, lay them thick then they can be pancake/uthapam like and can be topped with different ingredients like finely chopped onions tomatoes cilantro and green chillies.
What beautiful poodas! I now know what I was doing wrong- I used to throw the water in which I soaked it and so my batter was very thick although it worked well for vadad. Going to follow your recipe the next time. Love the video! Great going, Sonal. We look forward to more videos from your kitchen!
Aditi, the batter needs to be little thin for pudas and thick for wadas :). It needs to be pancake consistency!
Great job!
Perfectly round pudas 🙂
Way to go!!
Reem <3 :).
Great new venture, Sonal. Good luck!
Thanks Anjana :).
Great to see a video from you Sonal. Wish you all the best for the new venture !
Thanks Sujatha :).
Great video! I had to watch it twice as you made it look so easy! 🙂
Sam, I make it often and it’s the easiest of the Indian Crepes and dosas :).
I may pluck up the courage to try them one day. I love dosas! Could eat so many in a row… Yum! 🙂
These are much simpler than the dosas Sam!