Organic Mung Dal and Bottle Gourd Crepes
Okay, what’s better than crepes/dosas? Organic crepes! Not only is this awesome recipe vegan but it’s also environmentally friendly! You’ll love this with some nice fresh sambhar and chutney.
Preparation Time: 30 minutesIngredients
FOR THE BATTER YOU NEED
- 2 cups organic yellow mung daal (you could use the green ones with the skins too) soaked for at least half an hour.
- 1 cup organic bottle gourd (dudhi) grated with the skin
- 2-3 organic green chillies
- 1 inch piece of organic ginger
- 1 tsp organic cumin (jeera)
- 1 tsp organic turmeric powder
- 1/2 tsp rock salt (kala namak)
- Sea salt
Preparation
- Grind the mung daal a little bit at a time till it is a nice smooth paste.
- Add in the green chillies and ginger while grinding or chop them fine and add them to the batter.
- To the grated bottle gourd, add the cumin, turmeric and both the salts.
- Add the ground mung daal and mix well.
- On a hot iron pan, spread out the batter evenly and flip over to cook the other side.
- You don’t need to use oil if you have a well-seasoned pan.
- Serve with coriander chutney or ketchup or as we like to have it with some French’s Mustard. Mustard is the new ketchup.
This recipe comes from Rithika Ramesh at veganontheprowl
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