Mung Bean Quinoa Crepes

Mung Bean Quinoa Crepes – flavored with ginger, green chillies and cumin, they make the most exquisite protein-rich meal.

It feels a little too snooty to eat these Mung Bean Quinoa Crepes a.k.a. dosa with a fork and knife (on par criminally with pizza and cutlery), but maybe it’s the nature of the fillings, or the overall feeling of being superior (health-wise), but this dish makes you want to be a little more refined than probably necessary. So, I steered into the skid and set the table and everything – candles, flowers, linen tablecloth, the works.

INGREDIENTS

FOR THE CREPE BATTER

  • 1 c whole moong dal (mung beans)
  • 1/2 c quinoa ( I used a blend of quinoa (white+red), millet, buckwheat)
  • 1 ” fresh ginger
  • 2 -3 green chillies
  • 1 tsp. cumin seeds
  • Salt, to taste

FOR THE PEANUT CHUTNEY

  • 3/4 c peanuts, roasted and skinned
  • 1 c water
  • 1 -2 dry red chillies
  • 1 tbsp. grated coconut
  • 2 cloves of garlic
  • Salt, to taste

FILLINGS

  • 1 c sprouted lentils
  • 2 c greens (baby kale, arugula, mizuna, radichio)
  • Cilantro (or fresh herb of choice)
  • 1/4 red onion, sliced
  • 2 medium potatoes, spiced+roasted (see post above)

OTHERS

  • 1/4 c vegetable oil

INSTRUCTIONS

MAKE THE BATTER

  1. Soak the mung beans and quinoa overnight. Drain the soaked lentils, then add to a large blender with water, ginger, cumin seeds and green chillies. Grind to a smooth paste. Add salt to taste. Set aside.
  2. Note: You may use the batter immediately, but a resting time of 1-2 hours is recommended. Ferment overnight for a probiotic boost.

MAKE THE CHUTNEY

  1. Combine all the ingredients in a small blender jar and blitz till creamy and smooth. An optional drizzle of olive oil on top keeps the chutney from drying out.

MAKE THE CREPES

  1. Heat a flat skillet/griddle till it’s very hot. Lightly grease the pan with oil. Using a flat bottomed ladle, spread 1/4 c batter onto the hot pan, starting from the center, and pushing the batter outwards as you move in circles around the pan.
  2. Drizzle the outside with a few drops of oil. Cover and let cook on medium heat for 1-2 minutes, or until the bottom is golden brown and the top if soft and cooked.
  3. If you leave it on the heat for too long, the crepes will get crisp (delicious, still) and it will be harder to fill and fold over.
  4. Remove crepe, wipe down the pan with a scrunched up paper towel and repeat with the remaining batter. Allow 2 filled crepes per person. Leftover batter can be refrigerated for upto a week.

ASSEMBLE

  1. Spread 1-2 tbsp of peanut chutney down the center of the crepe. Top with your choice of fillings, fold over in half and serve immediately.
%d bloggers like this: