Inspired by: Breton galette
- All year
Savoury Moong Crêpes with Spinach & Ricotta
- Serves
- 4
- Portion
- 2 crêpes
- Time
- Soak 4 h · 30 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Moong dal, yellow split | ¾ cup + 1 tbsp, soaked 4 h | 160 g | 800 g | |
| Water | ¾ cup + 1 tbsp | 200 ml | 1000 ml | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Spinach (palak) | 5 cups, wilted | 200 g | 1000 g | |
| Ricotta (whole milk) | ⅔ cup | 150 g | 750 g | |
| Nutmeg | pinch | 0.1 g | 0.5 g | |
| Ghee (cow) | for the pan | 16 g | 80 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | 1 tbsp chives-free herbs (parsley, dill) | 5 g | 25 g |
Method
How to cook it
Step 1: Blend soaked moong with water, ginger, cumin and salt to a smooth, thin batter.
Step 2: Wilt spinach; squeeze; mix with ricotta, nutmeg and herbs.
Step 3: Cook thin crêpes on a ghee-smeared pan; fill with the spinach mixture; fold into quarters; warm 1 minute.
Step 4: Serve hot.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromBuckwheat–egg batter→Tomoong batter
- FromHam–egg–Gruyère→Tospinach and ricotta
Appears in
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