Green Lentil Crepes
This is probably the easiest meal you will make that is a crowd-pleaser. Lentil crepes (AKA Dosas) are a staple in my life because I grew up eating them. You already know about my love for lentils so this recipe should come as no surprise.
As I started creating more home cooked meals, I wanted to focus on healthy meals that can be made in less than 30 minutes. Although dosas require prep and planing; once you soak your grains, the work is done. This recipe is gluten free, vegan, and a fantastic option for people looking for a dosa recipe with a lower glycemic index. Whenever I have a hard week and I know I will not want to cook dinner, this is my go-to meal. This is Ayurvedic friendly and will stay in the fridge for 3-5 days.
1 C of Whole Green Moong
1/4 Tsp of Fenugreek Seeds
1 Inch Fresh Ginger (peeled)
1 Tsp of Salt
1/2 Tsp of Asafoetida
1/4 Tsp of Black Peppercorn
1-1.5 C of water
Soak the green lentils and fenugreek seeds in separate containers overnight or for 6-8 hours.
Drain the water and add the lentils, seeds and the remaining ingredients into a high speed blender. Add water slowing as you are looking for a batter consistency (just a little runny than pancake batter). You can blend this batter into a smooth consistency or keep it a little coarse.
I needed about 1.25 cups of water to get the perfect consistency. Always remember that you can add water later. This batter does not require any fermentation.
To make these crepes, I would recommend using a cast iron skillet and sesame oil. Checkout my reels in Instagram to see how I make these crepes.
Enjoy warm with coconut or green chutney!
For added nutrition, you can make these with quinoa. Simply soak 1/2 C of quinoa when you are soaking the moong.
I love adding grated beets to this batter. It add a beautiful color that kids love and you get to sneak in some nutrition.
You can also sever these with jaggery and ghee adding some natural sweetness to your crepes.