Looking for a quick, exotic vegan breakfast that can be cooked in less than 20 minutes? In a recent live session, Neha Shah gave us a masterclass on how to quickly cook a flavourful Vietnamese Bánh Xèo using lentils for crepes!
She was inspired to make the dish after her recent trip to Vietnam and we are super excited to share this recipe with you! Do let us know in the comments if you were able to make it at home?
1 Cup Moong Daal (soaked overnight)
3 Tablespoon Semolina
1 Green Chili
1/4 Teaspoon Ginger
1/2 Tablespoon Oil (for each crepe)
A Pinch Of Haldi
Salt (according to taste)
Any Vegetables Of Your Choice
For the Crepe Batter :
1) Grind the moong daal along with green chilly and ginger to make a smooth paste.
2) Add the semolina to this and keep aside for about 30 minutes.
3) Add enough water to adjust the consistency.
For The Filling :
1) Prepare all the veggies and have them ready.
For The Crepes:
1) Spread the batter uniformly on a non-stick pan like a dosa, increase the gas temperature and cook it.
2) The pan should not be super hot or too cold.
3) Fill the crepes with veggies of your choice.
4) Serve with sweet chilly sauce.
– Use a non-stick pan.
– The temperature of the pan is very important
– The pan cannot be super hot when you put the batter and neither it can be too cold.
– Splash some water to cool it down if it’s too hot and ensure the temperature is a bit mild
– When spreading the batter go inside out and avoid re-doing a spot.
– Even when cooking the crepe, do it on a high medium to low temperature and it will give it a dry and chewy texture.
Share this recipe!