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4 Serves
106 Mins
Soak the moong dal in a bowl of water for at least 60 minutes until softened.
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ItalianVitamin K
7 µg / 120 µgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
22 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
14 mg / 1,250 mgPotassium
122 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Drain the water and blend the moong dal with a splash of water in a food processor until a smooth batter forms.
Stir in salt, pepper, and any optional filling ingredients into the batter.
Heat a non-stick skillet over medium heat and lightly brush with olive oil.
Pour a ladle of batter onto the skillet and spread it in a circular motion to form a thin crepe, cooking until golden brown on both sides.
10
g38
g20
g
Italian
Italian