I decided to tweak the usual recipe for a healthier version using unskinned Mung Bean for fibre and it turned out pretty good as we can see in the picture above. It is very filling and healthy and can be served with Coconut Chutney, Tomato Chutney and Spiced Lentil Curry (Sambar) or Dosa/Idli Podi (which is actually a few types of lentils and dried chilli roasted and ground with salt).
Ingredients (for 20 small crepes)
1 cup Idli/Dosa Ponni Rice (found in many Indian Grocery Stores)
1/3 cup Jasmine White Rice
1/2 cup Split Unskinned Green Mung Bean
1 tsp fenugreek seeds
Soak all these individually at around 9 in the morning.
At around 9 at night, grind the rice separately and put the batter in a metal container.
Then, grind the soaked green Mung Bean with the fenugreek seeds and pour this into the bowl as well.
Mix well and leave it to ferment overnight. If you are living in a colder climate, switch on your oven for 20mins at 200deg F and then leave the metal bowl in there overnight. That should do the trick.
The next morning, mix in the salt per your preference.
Take a round griddle, spread a little bit of sesame oil and wait for it warm up.
Scoop a ladle of batter onto it and quickly spread in a circular motion till you get a smooth round shape.
Sprinkle a little sesame oil over the top. Heat should always be at medium temperature.
Check the bottom and if it is golden brown, then turn over and cook the other side.
Serve warm with the chutneys and curries.