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?
