Mung Dal Savory Crepes / Mung Chillas : oil free

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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 :

  1. Wash and soak the mung dal in just enough water that it is covered till 2″ up for 3-4 hrs.


  2. 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.


  3. 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.


  4. 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 😀 !

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!

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        1. 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.

  1. 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.

  2. 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 🙂

  3. 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!

  4. 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.

  5. 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.

    1. 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.

  6. 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. 🙂

      1. 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 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.

  7. 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!