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I'm making a north Indian snack for my toddler, he likes crispy textures.

Moong dal ground with water, added chopped onion and cilantro.

The batter was thin like a crepe batter and cooked in frying pan. The edges were crispy. The interior was like a crepe.

  • Would boiling off some water help (adding more water in the beginning helps the grinding process and smooths the moong dal)?
  • Would Rice flour help?
  • I know America test kitchen adds baking soda to things to increase browning, would that work?

How can I improve the texture to make the outside more crispy?

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Just add some semolina and rice flour. This would help a lot to make your crepes crispy

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