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4 Serves
382 Mins
Soak the green moong dal in a bowl with water for at least 6 hours or overnight. Drain the water thoroughly.
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IndianVitamin K
867 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
38 µg / 400 µgCalcium
302 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
187 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
1915 mg / 4,700 mgSodium
350 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
In a food processor, blend the soaked moong dal with fresh ginger, green chilies, and a pinch of salt until a smooth, pourable batter forms.
Heat a non-stick skillet or tawa over medium heat and lightly brush with cooking oil.
Pour a ladleful of batter onto the center of the hot skillet and spread it in a circular motion to form a thin crepe.
Drizzle a small amount of oil around the edges and cook until the bottom is golden brown and crispy. Flip and cook briefly on the other side before serving hot.
1
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Indonesian
Indian