Golden Lentil Crepes With Coconut Chutney Recipe

About this recipe

Golden Lentil Crepes with Coconut Chutney are a perfect way to start your day with a healthy and flavorful breakfast. Made with protein-rich moong dal and rice flour, these crispy crepes are light yet filling. Paired with creamy coconut chutney, the dish offers a delightful blend of textures and authentic South Indian flavors. The lentil-based batter is easy to prepare, and cooking the crepes is a smooth process, making it an ideal recipe for intermediate home cooks. The chutney, spiced with green chilies and tempered with mustard seeds and curry leaves, complements the crepes beautifully, adding layers of taste and aroma. Packed with 31g of protein, 9g of fiber, and wholesome nutrients, this breakfast supports muscle recovery and digestion while keeping you energized throughout the day. Perfect for a leisurely morning or a quick yet satisfying meal, these lentil crepes are sure to become your new favorite. Try them hot and fresh for an unforgettable dining experience.

Ingredients

• 1 kg Yellow Moong Dal
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 piece Coconut
• medium Chilli Green Long
• 50 g Pluckk Organic Curry Leaves
• 100 g Orika Big Mustard Seeds
• loose Ginger
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• - Coriander Powder

Instructions

1. 1. Soak the split yellow moong dal in water for 4 hours, then drain and blend into a smooth paste with a little water.
2. 2. Mix the moong dal paste with rice flour, salt, and additional water to create a pourable batter.
3. 3. Heat a non-stick pan, add a few drops of vegetable oil, and pour a ladle of batter to form a thin crepe.
4. 4. Cook the crepe on medium heat until golden and crisp on one side, then flip and cook the other side.
5. 5. For the chutney, blend fresh grated coconut, green chilies, ginger, and salt into a smooth paste using a small amount of water.
6. 6. In a small pan, heat oil and add mustard seeds; when they splutter, add curry leaves and pour this tempering over the coconut chutney.
7. 7. Garnish the chutney with finely chopped coriander for added freshness.
8. 8. Serve the golden lentil crepes hot with the creamy coconut chutney on the side.