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  • Writer's pictureSharanya Raghunath

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.


1/4 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


  1. Soak the green lentils and fenugreek seeds in separate containers overnight or for 6-8 hours.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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