Andhra-style savoury crepe made from whole green moong batter — high in plant protein, no fermentation needed.
Servings
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Fiber: 7 g
Whole green moong
1 cup · soaked 4-6 hrs, sabut moong
Ginger
1 inch
Green chilli
2
Cumin seeds
0.5 tsp
Onion
1 · finely chopped, for topping
Oil
1 tbsp
Salt
to taste
Drain the soaked green moong and grind with ginger, green chilli, cumin and salt into a smooth, pourable batter using a little water.
Heat a non-stick tawa, pour a ladle of batter and spread into a thin circle.
Sprinkle chopped onion on top, drizzle oil around the edges and cook on medium until the base is crisp and golden.
Fold and serve hot with ginger or coconut chutney.