Stovetop: Split Moong Dal Crepes With Coconut Milk

January 29, 2022 1 Comment

Stovetop: Split Moong Dal Crepes With Coconut Milk
Split Moong Dal Crepes With Coconut Milk

These crepes are delicious and so incredibly easy to make. While in Indian cooking we make these often with legumes, water, and flour, (we call them pooda) this recipe is slightly different because it is made using coconut milk instead of water. I'm learning that this is a standard recipe for a Vietnamese crispy pancake. I love these pancakes, but never realized they were made with 2 ingredients that overlap with Indian cooking - split moong dal and turmeric. What to eat them with? You can fill them with anything from a veggies, tofu, and moong sprout stir fry to an Indian curry or dry sabzi (vegetable). Make the batter and store it in the fridge for 5-6 days to cook up any time you get a craving. I want to thank Chef's Choice Coconut Milk for sponsoring this post and the video below. Please do look for the blue can - it is a delicious and high quality coconut milk that will make a big difference in your cooking. 

Split Yellow Moong Dal Crepes with Coconut Milk

1/2 cup split yellow moong dal, washed
1 1/2 cups Chef's Choice coconut milk (13.5 ounce can)
3/4 cup rice flour (quinoa, almond, and all-purpose also work)
1 1/2 teaspoons sugar
1/2 teaspoon turmeric powder
1/2 teaspoon salt

1. Soak the moong dal in ample room temperature water while you prep the remaining ingredients. 

2. In a blender process the drained moong, coconut milk, rice flour, sugar, turmeric, and salt until the mixture is completely smooth. The consistency should be thin - almost like a slightly yellow, frothy milkshake. 

3. Pour into a bowl, cover, and place in the fridge until ready to use. Some recipes recommend pouring the mixture through a fine-mesh sieve first, but I don't bother with that extra step. 

4. Heat a griddle over medium-high heat, spray with oil, and then pour about 1/4 cup of the batter onto the center of the griddle. With the back of your spoon, work in a clockwise motion to make a thin crepe. Cook through, flip and cook the other side. Continue until the batter is finished. 

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If you would like to watch my Facebook Live class - it was a lot of fun! - head to Indian As Apple Pie on Facebook by clicking here, click on the word 'Live' and look for the video from Sunday, January 30th that is 52 minutes and 48 seconds long. 

1 Response

Susan Ginsburg
Susan Ginsburg

January 31, 2022

I didn’t make it to watch the video live, but thank you for getting the rerun up so quickly. Chef’s Choice is actually my favorite coconut milk but I had to go to W. Hartford CT, A Dong market, to buy it, a 2 hour drive, out of our COVID range. Now a new International Market has opened up in the small town in NH where we live, and there it was. The owner came here for Nepal, married to a local woman, and he sells food from Asia, South America, and Europe including my favorite Indian yogurt and a growing list of fresh produce.
I have had these crepes in a restaurant next to A Dong, with a vegetarian filling. It’s wonderful to have the recipe, so I’ll make them soon..Anupy, it’s a pleasure to watch you cook, and ‘be’ in your beautiful kitchen.

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