Try these healthy, savory, overnight oats moong crepes today. These are made with protein-rich moong beans, healthy overnight oats, and seasoned with the warmth of ginger. We have a few more additional spices to perk up the taste.
These moong bean crepes draw inspiration from the north Indian style chila & the Andhra Style pesarrattu.
These non-fermented crepes and are called chila in Hindi. The most common type of chila is the besan chila made with besan (chickpea flour). We have used a similar concept here, but by using moong beans to make the batter.
This can also be considered as a variation of the Andhra style Pesarrattu which is a crepe made using moong beans.
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Ingredient List
- Oats (quick-cooking/old fashioned); gluten-free if required
- Moong
- Ginger
- Cumin Seeds/Jeera
- Haldi/Turmeric Powder
- Red chilli flakes
- cilantro
- Salt to taste
- Oil for greasing
Equipment
- Two large bowls - to soak moong and oats separately.
- Measuring cups/spoons
- Cooking spoons - ladle and spatula
- Non-stick/well seasoned cast-iron pan
- Mixer-grinder/blender
Full recipe + measurements + video can be found in the recipe card below.
Step By Step Instructions
prep work
Wash moong beans a few times with water. Soak in water overnight or for up to 6-8 hours.
In a separate bowl, soak oats in water. Let it soak overnight or for 6-8 hours. Oats will absorb the water and will soften up.
cooking
When ready to cook, drain moong beans completely.
Add drained moong beans, soaked oats (it would have absorbed all the water by now and would have softened), ginger to a blender jar. Add water and grind to a smooth batter. Transfer to a large bowl.
Add red chilli flakes, cumin seeds, salt, haldi, cilantro to the batter, and mix well.
Heat a non-stick pan or a well-seasoned cast-iron pan on medium heat.
Once the pan is heated, reduce the heat to low. Using a ladle, pour batter onto the pan. Using the back of the saddle, gently spread the batter in a concentric circular motion to make a thin crepe.
Drizzle cooking oil. Increase the temperature to medium and let one side of the crepe cook until it starts to turn brown.
Using a spatula, gently loosen the crepe off the pan and flip over to cook the other side for a minute or two. Fold in half and remove from heat. Transfer to a serving dish.
Serve immediately.
Recipe Variations
- Grind green chillies (to taste) while making the batter.
- Make softer oats-moong chila by covering with a lid while cooking the chila.
- Skip the oats to make the traditional pesararattu.
- If you are not following a vegan diet, try drizzling ghee instead of oil for a richer taste.
- Spread the batter slightly thick and sprinkle finely chopped onion.
Serving Suggestions
Serve with sambhar & coconut chutney.
This oats moong chila tastes wonderful with tomato chutney.
I make a tangy onion sambhar relish that pairs so well with this. I will share the recipe soon.
Are These Chilas Healthy?
We use moong beans which are a good source of protein.
Studies have shown that oats have a lot of health benefits including the ability to lower bad cholesterol, lower blood sugar, provide antioxidants. etc.
Overnight oats (oats that are soaked in a liquid overnight to soften them)are supposed to have Increased Digestibility, Increased Resistant Starch, etc.
We also have ginger & turmeric in the recipe which are known for the anti-inflammatory properties. Indian cuisine uses ginger & turmeric extensively. So browse through the recipes and you will many dishes you can add to your repertoire that includes ginger & turmeric. If you are looking for a simple no-cook one, try this peach turmeric smoothie.
Meal Prep Tips
Plan for the soaking time. You need about 6-8 hours of soaking time. If you are planning to make this for breakfast, soak it the previous night and if you are planning it for dinner, soak in the morning.
Each crepe takes about 3-4 minutes for cooking. Plan accordingly.
Tips To Get Best Results
Drain the water used to soak the moong beans so that you have good control of the quality of water needed to make the batter.
Use a non-stick pan or a well-seasoned cast-iron pan to make the chilas.
Before pouring the batter onto the pan, lower the temperature. This gives you enough time to spread the batter evenly. Lower temperatures prevent the batter from getting cooked rapidly before you are able to spread it.
Do not grease the pan(called Tava/Tawa in Hindi) before pouring the batter. This makes it difficult to spread the batter.
Sometimes, if your pan is not well seasoned, you generally drizzle/spray oil before pouring the batter. If that is the case, then wipe excess oil as much as possible using a paper towel.
You might have to add 1-2 tablespoons of more water to the batter to adjust the consistency. Try making 1-2 chilas (you might have to discard them) before adding additional water to see if you are happy with the consistency of the batter.
Spreading the batter evenly with a ladle (like how you would for a dosa) takes practice. If you are new to making crepes this way, do not try to make very thin crepes. Make smaller ones initially and spread out thinner and bigger crepes once you master the technique. It is not very hard. A few tries are all you need.
When you spread the batter with the ladle, there might be some gaps in the crepe/chila. This is quite normal and you can go back and gently fill them a little additional batter.
Storing & Reheating
This crepe is best served immediately after making it. I make just the number of crepes I need for one meal. Refrigerate the remaining batter to use next time.
Additonal Notes
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 1 TEASPOON = 5ML; 1 TABLESPOON=15 ML.
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- Serving size – This serves 3-4 people. Adjust the serving size to fit your dietary needs.
- Cook Time: Consider 3-4 minutes per crepe. Additional Time: This is the unattended time required to soak the moong beans and oats.
More Indian Breakfast Ideas For You To Try
Oats Moong Crepes
Ingredients
- 200 grams (1 cup) Moong
- 100 grams (1 cup) Oats (quick-cooking/old-fashioned); gluten-free if required.
- 1 -inch piece Ginger (approx. 10 grams); peeled
- 1 teaspoon Cumin Seeds
- 1 teaspoon Haldi/Turmeric Powder
- ½ teaspoon red chilli flakes; to taste
- 2 tablespoon finely chopped cilantro; optional
- Salt to taste
- Oil for greasing
equipment
- two large bowls
- measuring cups/spoons
- cooking spoons - ladle and spatula
- non-stick/well seasoned cast-iron pan
- mixer-grinder/blender
Instructions
how to make oats moong crepes | oats moong chila
prep work
Wash moong beans a few times with water. Soak in 2-3 cups of water overnight or for up to 6-8 hours.
In a different bowl, soak oats with 1 cup of water. Let it soak overnight or for 6-8 hours.
cooking
When ready to cook, drain moong beans completely.
Add drained moong beans, soaked oats (it would have absorbed all the water by now and would have softened), and ginger to a blender jar. Add 1½ cups of water and grind to a smooth batter. Transfer to a large bowl. [Note: You might need a few more tablespoons of water to get the batter to the desired consistency. Add 1 tablespoon at a time to adjust the consistency. }
Add red chilli flakes, cumin seeds, salt, haldi, cilantro, and mix well. [Note: Start by adding 1 teaspoon of salt. Do a taste test and add more if required].
Heat a non-stick pan or a well-seasoned cast-iron pan on medium heat.
Once the pan is heated, reduce the heat to low. [Note: Reducing the heat to low, gives you more time to spread the batter into a thin crepe].
Using a ladle, pour about ¼ cup of the batter onto the center of the pan. . Using the back of the ladle, gently spread the batter in a concentric circular motion outward to make a thin crepe. [Note: Once you have spread the batter thin, come back and gently fill in the gaps, if any.]
Drizzle/spray cooking oil. Increase the temperature to medium and let one side of the crepe cook until it starts to turn brown and edges start to lift away from the pan, about 2-3 minutes.
Using a spatula, gently loosen the crepe off the pan and flip over to cook the other side for 1-2 minutes. Fold in half and remove from heat. Transfer to a serving dish.
Repeat with the rest of the batter. [Note: this makes about 12-15 crepes].
Serve immediately.
Notes
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 1 TEASPOON = 5ML; 1 TABLESPOON=15 ML.
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- Serving size – This serves 3-4 people. Adjust the serving size to fit your dietary needs.
- Cook Time: Consider 3-4 minutes per crepe. Additional Time: This is the unattended time required to soak the moong beans and oats.
- This crepe is best served immediately after making it. Make just the number of crepes you need for one meal. Refrigerate the remaining batter to use next time.
tips to get the best results
Drain the water used to soak the moong beans so that you have good control of the quality of water needed to make the batter.
Use a non-stick pan or a well-seasoned cast-iron pan to make the chilas.
Before pouring the batter onto the pan, lower the temperature. This gives you enough time to spread the batter evenly. Lower temperatures prevent the batter from getting cooked rapidly before you are able to spread it.
Do not grease the pan (called Tava/Tawa in Hindi) before pouring the batter. This makes it difficult to spread the batter.
Sometimes, if your pan is not well seasoned, you generally drizzle/spray oil before pouring the batter. If that is the case, then wipe excess oil as much as possible using a paper towel.
You might have to add 1-2 tablespoons of more water to the batter to adjust the consistency. Try making 1-2 chilas (you might have to discard them) before adding additional water to see if you are happy with the consistency of the batter.
Spreading the batter evenly with a ladle takes practice. If you are new to making crepes this way, do not try to make very thin crepes to begin with. Make smaller ones initially and spread out thinner and bigger crepes once you master the technique. It is not very hard. A few tries are all you need.
When you spread the batter with the ladle, there might be some gaps in the crepe/chila. This is quite normal and you can go back and gently fill them a little additional batter.
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