India x Vietnam
Moong cheela banh xeo
Banh xeo means sizzling cake. Moong cheela has been sizzling for years. Time they met.
50 minTime
26 gProtein each
mediumSpice
4hPlan ahead. Soak for 4 hours first; the 50 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original508kcalsame
26 gproteinsame
13 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Drain the dal and blend with the rice flour, turmeric, coconut milk, ginger, green chilli, 1 tsp salt and about 3/4 cup water into a thin batter. Stir in the spring onion.
- 2Heat 1 tbsp oil in a pan on high heat and fry the tofu 4 minutes until golden. Add the mushrooms, onion and half the garlic and cook 5 minutes. Season with 1 tbsp soy.
- 3Stir the lime juice, sugar, remaining soy, 4 tbsp water, the remaining garlic, grated, and the chilli into a dip.
- 4Heat a nonstick pan on medium high heat with 1 tsp oil. Pour in a ladle of batter and swirl thin. Scatter filling and sprouts over half, drizzle 1 tsp oil around the edge and cover 1 minute.
- 5Uncover and cook 2 minutes more on medium high heat until the base is deep golden and lacy. Fold and slide out. Repeat.
- 6Cut into pieces and serve with lettuce, herbs and the dip for wrapping.
Serve it like this
Fold the crisp crepe in half on a long plate, lean lettuce and herbs against it, and set the dip in a small bowl at the side.
