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 minutes



  • 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


  • 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