MOONG DAAL CREPE
1/2 cup moong daal
1/2 teaspoon ginger paste
3/4 teaspoon chili paste
1/4 teaspoon salt
handful cilantro chopped
Wash and soak the daal / lentils for 2 to 3 hours. Remove the water and blend into thick and little grainy consistency. ( add little water for grinding) Add ginger paste, chili paste, salt and cilantro and mix well. Set aside.
Stuffing
1 small onion thinly sliced
1 small tomato thinly sliced
1/4 cup crumbled paneer
pinch salt
1 green chili chopped
1 teaspoon olive oil,
Heat the skillet, add olive oil and soute onions and paneer for about a minute. Transfer in a plate and set aside. Heat the skillet, place few drops of oil once heated enough reduce the heat to medium. Pour a ladleful of batter in the center, and spread the batter with the back side of the ladle. Drizzle oil on the sides and cook the crepe till the bottom side becomes lightly brown. Gently flip the crepe and place paneer, onions, chili, tomatoes and fold the crepe. Serve hot.
jikoni 