Ariso Recipes
25 minutes.
Indian
Looks Clean
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Prepare the dal and bottle gourd: rinse the green moong dal thoroughly and soak it in water for a few hours. drain the soaked dal and blend it into a smooth batter. grate the bottle gourd and squeeze out any excess water.
Make the batter: in a mixing bowl, combine the blended moong dal, rice flour, grated bottle gourd, and a pinch of asafoetida. mix well to form a batter with a pouring consistency. add water as needed to achieve the desired consistency.
Add flavorful ingredients: finely chop the green chillies, ginger, and fresh coriander leaves. add them to the batter and mix to distribute the flavors evenly. season the batter with salt to taste.
Prepare the pan: heat a non-stick skillet or crepe pan over medium heat. lightly grease it with a small amount of sunflower oil.
Make the crepes: pour a ladleful of the batter onto the heated skillet and spread it gently to form a thin, circular crepe. cook the crepe on one side until it turns golden and crispy.
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