Moong Dal Crepes with grilled veggies

These are great for breakfast, lunch or dinner! Really a filling meal.  All you need to do is soak moong dal overnight or for at least 3-4  hours so you can then grind them easily to get the batter.  You can save the batter for unto 3-4 days in the fridge. Moong dal is a great gluten free option too.

I sautéed some veggies – cauliflower, broccoli, carrots and mushrooms and stuffed the crepes with them for a really ‘full-filling’ meal 🙂

Bringing these healthy crepes to Throwback Thursdays and Fiesta Friday this week where Suzanne @ apuginthekitchen and Zeba @ Food For The Soul are co-hosts this week.

• Servings: Makes about 6-8 crepes
• Time: about 30 minutes
• Difficulty: Easy
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Ingredients:

• 1 cup moong dal (split yellow mung dal lentils) -washed and soaked overnight
• 1/4 tsp cumin seeds
• 1/4 tsp red chilli (cayenne pepper)
• 1/4 tsp salt
• About 1/2 cup to 3/4 cup water to make batter

For the veggie filling:

• 1/2 of a medium red onion thinly sliced
• 2 cups mixed vegetables (I use broccoli, cauliflower, carrots,mushrooms)
• pinch of red chili pepper/chilli flakes
• pinch sea salt
• sliced avocados -4 to 5 pieces

Method:

Drain the water from the soaked moong dal and grind with a little bit of water in a food processor until you get a fine texture. Pour into a mixing bowl and add the spices to it.  Mix well and then add water slowly till you get a thin batter (pan cake batter like consistency)

Heat a shallow frying pan.  Dab the hot surface with a wet paper towel. And then immediately pour a ladle of batter on the pan and spread to form a round shape (like a crepe).

Make all the crepes this way.

In the same pan, add the oil and when hot add the vegetables except the mushrooms. Sprinkle the red chili and salt. cover and cook for 2-3 minutes. Uncover and add the mushrooms. Saute for another minute and turn heat off. Transfer to a plate. Mix the avocados.

Serve the crepes stuffed with the sautéed veggies.