Cheesy Moong Dal Corn Rolls with Tangy Tamarind Chutney
15 hours 30 minutes
968 reads
About Cheesy Moong Dal Corn Rolls with Tangy Tamarind Chutney
Craving a flavor explosion? These Cheesy Moong Dal Corn Rolls offer a crispy, savory twist on a classic crepe, bursting with spiced vegetables, sweet corn, and gooey melted cheese.Imagine biting into these vibrant rolls, served with a tangy homemade tamarind chutney. The perfect snack, appetizer, or light meal, they're guaranteed to impress.This recipe transforms humble moong dal into a truly craveable dish, elevating it to star status on your dinner table.
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Recipe Time & More
Prep15 hours
Cook30 minutes
Total15 hours 30 minutes
Ingredients
For the Moong Dal Crepes
- 250 gm Mung Bean soaked overnight, yellow
- 1 pinch Turmeric Powder
- 1 1/2 tsp Salt or to taste
- 1 tbsp Vegetable Oil
For the Filling
- 1 tsp Coriander ground
- 1 tsp Chili Powder red
- 100 gm Cabbage finely chopped
- 2 small Bell Peppers finely chopped
- 1 Carrot finely chopped
- 2 Tomatoes finely chopped
- 100 gm Corn Kernels boiled
- 1 tsp Chaat Masala
- 2 tsp Vinegar
- 2 tsp Soy Sauce
- 2 tsp Tomato Sauce/Ketchup
- 2 tsp Chili Sauce green
- 1 1/2 tsp Salt or to taste
For the Tamarind Chutney
- 25 gm Tamarind Pulp
- 3 tbsp Sugar
- 1 tsp Cumin Seeds roasted and ground
- 1 tsp Garam Masala
- 5 tbsp Water
Instructions
Prepare the Moong Dal Crepes
- Soak the moong dal in water overnight. This softens the dal for smoother grinding.
- Grind the soaked moong dal in a mixer grinder until smooth. Add water gradually to achieve a pourable batter consistency.
- Whisk the batter thoroughly. Add turmeric powder and salt. Mix well.
Make the Filling
- Heat vegetable oil in a wok or large pan over medium heat. Add ground coriander and red chili powder. Sauté briefly until fragrant.
- Add the chopped bell peppers, carrots, cabbage, tomatoes, and boiled corn kernels to the pan. Sauté until the vegetables are slightly softened but still retain some crunch.
- Stir in vinegar, soy sauce, green chili sauce, tomato sauce/ketchup, chaat masala, and salt. Mix well to combine. Remove from heat and set aside to cool.
Make the Tamarind Chutney
- Soak the tamarind pulp in hot water for at least 30 minutes to soften. This helps extract the maximum flavor.
- In a saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Add the softened tamarind pulp, garam masala, and ground cumin seeds to the sugar syrup. Bring the mixture to a boil, then reduce heat to low and simmer for 5-10 minutes, or until the chutney thickens slightly.
Assemble the Rolls
- Heat a lightly oiled flat bottomed frying pan or griddle over medium heat. Pour a ladleful of moong dal batter onto the hot surface, spreading it thinly and evenly in a circular motion to form a crepe.
- Cook for 1-2 minutes per side, or until the crepe is lightly golden brown and cooked through. Flip the crepe when the edges start to lift and small bubbles appear on the surface.
- Spread a layer of grated or spreadable processed cheese over the cooked crepe. Top with a generous portion of the vegetable filling. Gently roll up the crepe tightly.
- Serve the Cheesy Moong Dal Corn Rolls warm with the tangy tamarind chutney. Garnish with olives, if desired.
Recipe Notes
Good To Know
- For an extra-crispy exterior, lightly brush the rolls with oil and bake them at 200°C (400°F) for 8-10 minutes after pan-frying. This also helps melt the cheese more evenly.
- For a tangier flavor, add a teaspoon of chaat masala or a squeeze of lemon juice to the moong dal mixture before assembling the rolls.
- To make these rolls vegan, substitute the cheese with a plant-based cheese option or use a mixture of mashed potatoes and nutritional yeast for a creamy, savory filling.
- Serve the rolls sliced into bite-sized pieces and secure with toothpicks for an attractive party appetizer. Pair them with a spicy green chutney or tangy tamarind sauce for dipping.
Expert Tips
- Soaking the moong dal for at least 4 hours or overnight ensures a smoother batter and easier blending.
- Don't overcrowd the pan when pan-frying the rolls. Work in batches to ensure even cooking and a crispy exterior.
- For a richer flavor, consider adding finely chopped onions, ginger, and green chilies to the moong dal mixture.
Storage Instructions
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until warmed through.
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Recipe Nutrition
Calories: 406kcalCarbohydrates: 84gProtein: 21gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1140mgFiber: 28gSugar: 35g
Urvi Sharma
Articles: 4
14 Comments
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This looks amazing! Thanks for sharing.
This is awesome! Can’t wait to cook it.
This looks so inviting! I’m eager to try it.
This looks so appetizing! Thank you.
Looks so good! Can’t wait to try it.
wow looks yummy…
nice
🙂
superb… 🙂
Yummy…
yummy …….
superb it is…
it looks tempting… 🙂
Nice recipe Urvi…is there any binder required? Will it not break if we just use moong dal.