Spinach Pesarattu - Gluten Freen Mung Bean Spinach Crepe
- 2 cups green moong dal soaked in water for 4-5 hrs
- 1 inch ginger chopped
- 2-3 Thai green chillies / serrano chopped
- 1 cup cilantro loosely packed
- 2 cups baby spinach loosely packed
- salt to taste
Soak the moong dal for 4-5 hrs with enough water to keep it immersed. Rinse and drain.
Add this to a blender jar. Add the rest of the ingredients and blend to a smooth batter. Add maybe ¼ -½ cup of water, little by little as needed, while grinding.
Rest the batter for 10-15 mins or so
Heat a skillet. Take about ½ cup of the batter and spread it out on to the skillet like a crepe. Drizzle a little oil, if needed. Wait for it to cook - you will see it change color a little, maybe even crisp up a little and will look cooked through on top.
Using a wide spatula, flip this over to cook the other side too. It should all take about 3-4 mins over medium heat.
Calories: 1463kcal | Carbohydrates: 264g | Protein: 101g | Fat: 5g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 5613mg | Fiber: 69g | Sugar: 28g | Vitamin A: 7290IU | Vitamin C: 46.4mg | Calcium: 617mg | Iron: 29.8mg