Golden Moong Dal Crepes With Spiced Coconut Filling Recipe

About this recipe

Golden Moong Dal Crepes with Spiced Coconut Filling is a delightful Indian breakfast perfect for starting your day with nourishment and flavor. Packed with 34g of protein, these delicate crepes are made from blended moong dal and rice flour, creating a soft yet crisp texture that pairs beautifully with the creamy and aromatic coconut filling. The spiced filling, made with fresh grated coconut, curry leaves, green chilies, and a hint of turmeric, offers a burst of authentic Indian flavors. This easy-to-follow recipe is ideal for those who crave a nutritious and balanced meal, whether it's a post-workout recovery or a leisurely morning treat. Serve these crepes warm with a tangy chutney or pickle for an extra zing, and enjoy a dish that combines healthful ingredients with vibrant regional tastes.

Ingredients

• 500 g Whole Farm Premium Moong Dal (Chilka) Green
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 piece Coconut
• medium Chilli Green Long
• 50 g Pluckk Organic Curry Leaves
• 100 g Orika Big Mustard Seeds
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 50 g Hing Powder
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Soak the moong dal in water for 4 hours, then drain and blend into a smooth batter using minimal water.
2. 2. Mix the moong dal batter with rice flour, turmeric powder, and salt to make a smooth, pourable batter.
3. 3. Heat oil in a pan, add mustard seeds, hing, curry leaves, and chopped green chilies; sauté until aromatic.
4. 4. Add grated coconut to the pan and cook for 2 minutes, stirring continuously to form the filling mixture.
5. 5. Stir in coconut milk, cook for 3 more minutes, and garnish with chopped coriander leaves; set aside to cool.
6. 6. Heat a non-stick pan and pour a ladleful of the batter, spreading it thinly to form a crepe.
7. 7. Cook the crepe for 2 minutes on one side, flip, and cook for another minute until golden and crisp.
8. 8. Spoon the spiced coconut filling onto the crepe and fold it gently into a wrap or roll.
9. 9. Repeat the process with the remaining batter and filling to prepare all the crepes.
10. 10. Serve the golden crepes warm with a tangy chutney or pickle for added flavor.