A healthy and delicious lentil crepe recipe
In a bowl add Moong Dal and wash, changing water several times until the water appears clear.
Soak Moong Dal in 4 cups of water for 2 to 3 hours or until fully soaked.
Once dal is soaked drain all the water out and wash few times. After washing drain all the water out.
In a blender add soaked Dal , ginger and green chili and grind. In between open the blender and add ½ cup of water little at a time and grind it into a smooth batter.
Transfer the batter in the bowl and add salt to it.
Heat a cast iron flat griddle on medium heat, for 8 to 10 minutes.
Meanwhile, in a bowl mix all the chopped vegetables and add salt and chat masala.
Once the griddle is hot, drizzle some ghee over, with the spatula spread it around. Let the ghee heat for 2 minutes to season the griddle. Turn the heat down to medium.
Now fill the cooking spoon with the batter and pour equal to ¼ cup of batter in the middle of griddle.
Let the cheela cook for 2 minutes or until the upper surface looks cooked and no longer runny and seems like bottom of cheela start becoming lille brown.
Once the edges start to brown then insert the spatula under the edges of the cheela to loosen.If cheela is sticky and you are not able to lift then drizzle some oil around the edges and through the pores of the cheela and let it cook little longer. First cheela is hard to turn around but as the griddle seasons it gets easier.
Slowly insert the spatula under the cheela and gently turn it to other side and cook for 2 minutes and then flip it back and cook.
Now add the vegetables in the middle and fold the cheela