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Savory Yellow Lentil Crepes
When I was in Hong Kong, one day morning in search of vegetarian breakfast I came across one local food joint serving savoury Korean Pancakes called Bindaedok, which was very much similar to our Moon Dal Cheela and when I asked him about the preparation, in some third world language he explained to me that it has moong dal and eggs, back home I googled for the recipe and got to know Bindaedok's whole preparation is similar to Moon Dal Cheela except an egg and rice is added to prepare the batter, though I have not tried it at home yet but now I have been reminded of Bindaedok, so hope to post the recipe soon. Ingredients
- To be grind into paste:
- 1 Cup Yellow Moong Dal (Yellow Mung Beans)
- 1 onion, roughly chopped
- 1 Green chilly, chopped
- For seasoning:
- 1 Tsp Red Chili Powder
- 1 Tsp Cumin Powder
- 2 Tsp Ginger - Garlic Paste
- ¼ Cup Chopped Coriander leaves
- Salt, as per taste
- For filling:
- ¼ Cup Green Chutney
- ⅓ Cup Feta Cheese, crumbled
- ⅓ Cup Cherry Sun Dried Tomatoes, chopped
- Oil for cooking
Directions
- Soak moong dal in two cups of water for about 2 - 3 hours.
- Drain and grind with onion and green chillies to a smooth batter.
- Add red chilli powder, cumin powder, salt, ginger garlic paste. chopped coriander and mix well.
- Heat a nonstick pan and grease it with 1 Tbsp of oil.
- Spread a ladle full of batter to a thin disc. Drizzle a little oil and cook on medium heat till the underside is done.
- Carefully flip over, drizzle a little oil and cook till the other side is done too.
- For serving, spread a spoonful of green chutney over the cheela, sprinkle cheese and chopped tomatoes. Fold the cheela over to a half moon shape. Serve hot.
- Repeat the same process to make rest of the cheelas.
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