Green Mung Bean Lentil Crepes

I love to travel. When I was kid I wanted to be a stewardess so I could see the world. I love to see how people live in other parts of the world; I love to see what people eat in other parts of the world. One of my favorite things to do when I travel is to check out the grocery stores to see the local favorite products. I always come back with ideas and recipes that become part of my repertoire.  I am in India right now and each trip here I come home to Los Angeles with a minimum of 30 new recipes. We had these lentil crepes for breakfast today. They are absolutely delicious and so nutritious. Lentil crepes or dosas are very popular in South Indian cuisine, but the traditional Indian crepes are mostly made of rice but these lentils are mostly made of green mung bean, green gram, or green moong dal.

Green Moong or Green Gram or Mung Dal

In the US we mostly see the Green beans as sprouts but these lentils are a rich source of vitamin B, C, E and K, and folic acid. They also contain a lot of minerals. They are also high in protein and have a lot of fiber. They are easy to cook and digest and hence very popular all across Asia.

These lentil crepes are also a great alternative to the white flour based French crepes.

Where can you find Green Moong Lentils?

In the US you can find the Green Moong Lentils in any Indian Store, Asian Stores, Whole Foods, and other specialty stores.

Recipe (makes about 8 crepes):

2 cups whole green moong dal (the one with skin)

¼ cup short grain/jasmine/basmati rice

½  tsp baking soda

Salt to taste

Oil for the crepe

Soak the moong dal in water for 3-4 hours. You can use as much water as you want the point it to soak the lentils. Soak the rice separately for 3-4 hours in water. Grind the rice with a little water in a blender to make a fine paste and keep separate. Grind the lentils with a little water to make a fine paste and keep separate. Combine the rice and the moong dal together. Add the baking soda and salt. This is what the batter should look like.

Heat a skillet on medium heat. Add a little oil and add a little lentil batter and spread it. It does not spread by itself, you would need to use a spoon and spread the batter in a circular motion. Cook for 2-3 minutes.  This is my breakfast crepe being cooked.

Sprinkle a few drops of oil and flip the crepe as shown below. Cook on the other side for 2-3 minutes.  Serve hot.

The verdict:

Everyone in the home ate it today starting from the grandparent to my 7 month old. Yes even my 7 month old ate it and enjoyed it.


  1. HealthMaster says:

    wow! I had no idea that it was possible to make crepes out of beans. What a great alternative to traditional crepes and much healthier too. Thanks for sharing the recipe.

  2. Sumi says:

    Great recipe! Will make this for lunch tomorrow!

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