How can I make moong dal crepe crispy?
I'm making a north Indian snack for my toddler, he likes crispy textures.
Moong dal ground with water, added chopped onion and cilantro.
The batter was thin like a crepe batter and cooked in frying pan. The edges were crispy. The interior was like a crepe.
- Would boiling off some water help (adding more water in the beginning helps the grinding process and smooths the moong dal)?
- Would Rice flour help?
- I know America test kitchen adds baking soda to things to increase browning, would that work?
How can I improve the texture to make the outside more crispy?
Best Answer
Just add some semolina and rice flour. This would help a lot to make your crepes crispy
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Why are my crepes too crispy?
If the crepes were crisp then it is likely that the frying pan was too hot and the crepe was cooked for too long. The frying pan should not be so hot that the batter starts to set as soon as it hits the pan, instead you should be able to tilt the pan so that the batter forms a thin layer over the base of the pan.Do I need to soak moong dal before cooking?
Not only is mung dal easy to digest, quick cook, and doesn't need soaking if you decide to use it at the last minute, it's affordable and long-life (like many other pulses), and is absolutely always in my cupboards and the pulse that I turn to more times than not.Can we make Pesarattu with split moong dal?
Pesarattu recipe can be made with whole moong beans or split yellow moong lentils. I usually make Pesarattu with both whole green moong dal and the split husked yellow mung lentils. The pesarattu recipe made with yellow moong lentils has a texture similar to the North Indian Moong Chilla.Crispy Moong Dal Namkeen Recipe - How to Make Moong Dal Namkeen - Aliza In The Kitchen
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