Green Moong Chile | Green Gram Crepes

Rich in iron and protein with a host of health benefits Green Moong Dal | Green Gram Lentil is a wonder lentil for all. Be it sprouts, in salads, khichadi or such delicious crepes...including this health rich lentil is a must.

We love Green Moong and it is a habit that during lunch each of us has about 25 gms of Sprouted Moong! I just love these and sometimes add a dash of lemon juice or as Appa loves - Spiced Moong Dal Sprouts!

Today for breakfast Amma decided to make these healthy crepes. We normally make Pesarattu and while preparing it we add little bit of Rice flour...but today's breakfast is just Green Moong Dal..spiced with Ginger, Green Chilli, Coriander Leaves..and as an added texture finely chopped onion. For my lunch box since I was chopping some red Tomatoes, on an impulse I did add few chopped tomatoes to make the Chile look even more colourful!

INGREDIENTS

125gm Green Moong Dal

1 tblsp Adrak | Ginger

3 Green Chillies

Small bunch Fresh Dhania | Corinader Leaves, finely chopped

To taste Salt

2 Onion, finely chopped

1 Tomato, finely chopped

Oil, for roasting

METHOD

• Wash and drain Green Moong Dal. Add fresh water and soak overnight. In the morning, wash and drain soaked Green Moong Dal.
• Grind to a smooth paste, soaked Green Moong Dal, adrak, green chilli and salt.

• Transfer to a bowl the ground batter. Add required water to make it to a dropping consistency.
• Mix finely chopped coriander leaves.
• Place a non-stick dosa tava on the gas on a high flame and when the tava is hot, reduce the flame to medium.
• Wipe the surface of the tava with a wet cloth and then pour Green Moong Chile batter and spread to make round, crepe with the ladle.
• Sprinkle few chopped onion and tomato pieces and gently press down with the ladle.
• Drizzle little oil along the circumference of chile and keep flame on low.
• After about 2 minutes, flip chile to the other side. 
• After a minute, the other side also would be cooked, flip it again and transfer chile to a serving plate. Prepare remaining chiles in the same manner
• Add additional chopped onion and tomato pieces before serving hot along with Coconut Chutney.

Simple and easy to make, great in flavour....and a quantum of health benefits!

We have used:

1. Organic India's Green Moong

2. Tata Salt Lite

3. Til Sona Oil - Sesame Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.