Coconut Cilantro Indian Crepes

This recipe is the most time-consuming one in the manual. It takes a couple days to make because the grains and beans must be fermented. You will need to plan ahead.
Course Main Course, Rejuvenate Phase


  • soup pot
  • frying pan


  • ½ c. white basmati rice
  • ½ c. split mung dal
  • 4 c. water
  • ½ c. coconut flakes
  • 1 bunch cilantro
  • pinch cayenne
  • black pepper to taste
  • salt to taste


  • Soak the rice and mung dal overnight in separate containers with 1 cup of water each.
  • The next morning, strain the mung dal and rice. Combine them together and add 4 cups of water.
  • Transfer to a blender. Blend until the mixture is smooth.
  • Wait 2 days (or until bubbles form) and the mix has a fermented smell. In warm climates, fermentation may take as little as 8 hours. 
  • When you are ready to cook the crepes, combine the coconut flakes, cilantro, and spices. Add to the batter. 
  • Heat a large frying pan or cast iron skillet and add the cooking oil of your choice. Pour approximately 1 cup of the batter in the pan to make one pancake, swirling the batter around the entire bottom of the pan.
  • Cook until the edges of the batter begin to pull away from the pan.
  • Flip over to the other side and let cook until the crepe is a golden brown and remove from the pan. Set aside on a platter.
  • Continue until the batter has been used up.