Mung Beans Crepes
Couple of days back i was looking for a way to use mung beans .Crepes as i translated it ,is what i have known as ‘Mung dal Chilka’ in our local dialect growing up.When i moved to south India,I was introduced to ‘Pessarattu’, a Telugu name.Whatever be the name,one thing for sure is ,it is tasty in all the languages 🙂
- Mung beans crepes are rich in fiber and protein and have no carbs.
- These crepes are also eggless and gluten free.
- It is very filling.So you will be satisfied eating less,unlike tortilla.
- You can fill it with your choice of filling.Potato Masala would be my choice and for once i wouldn’t be guilty of adding carb on carb.You can also fill it with minced meat.In fact,my family ate it like crepe-taco filled with chicken.
- Unlike rice flour based crepes,it sets beautifully without breaking.
- I have always had crepes as savory dish with the side of tangy tomato chutney.I can not mimick the taste of south Indians chutney quite.It is just tangy goodness,made with tomato, tamarind and seasoned with black mustard seeds and currey leaves.which i only remember the taste of,if i close my eyes and go back in time.
- Number of crepes,batter will make depends on how thick or thin you are making your crepes.I got dozen out of it,though if i had it as thin as it is traditionally made,i would have gotten much more then that.
- Unlike dessert crepes,which are wheat flour based,swirling the pan will not work.My batter was not smooth running as other batter.
Now let me tell you a special word about Indian crepes.
- Unlike egg based dessert crepes which are popular here in US,Indian crepes are eggless, rice and lentil based,mostly savory.
- Indian crepes can be very crispy as well as soft.Crispy crepes are paper thin.I mean crazy crunchy paper thin.It takes special hand technique to spread the batter in circular motion outward without tearing it.I have always been amazed whenever i have seen it being done.It looks so easy when you watch it.Simply using the bottom of small circular bowl or ladle,batter is spread on a hot,flat iron skillet in EXTREMELY thin layer.It cooks quick and doesn’t need to be flipped.I certainly lack the finesse so my crepes are soft and bit thicker.
Verdict..my daughter didn’t like it at first bite.She was given no plan b (don’t we make it difficult),she ended up asking for another.My husband and son actually received it well.Surprise surprise.And for me,lets just say,i was filled up with taste testing as i cooked it 🙂