· 0.50 cup, Millet, raw
· 100.00 gm, Green Gram Sprouts
· 0.50 Cup, Chana Dal
· 50.00 gm, Urad Whole
· 15.00 g, Red Chillies
· 1.00 teaspoon, Asafoetida
· 2.00 tsp, Salt, table
· 5.00 gm, Curry Leaves
· 12.00 tsp, Oil - Sesame
Wash and soak the millet and dal together for an hour. Grind using enough water to make a thick batter of pouring consistency. Add the salt, asafetida, curry leaves, mix well. Keep aside.
Heat a flat pan. Pour a ladleful of the batter in the middle of the pan, use the back of the ladle to spread the batter into a thin crepe. Add half a spoon of oil around the edges of the crepe.
Cook till the steam vapor that rises vanishes; this would take about a minute. Flip the crepe over and cook for half the time.
Remove. Serve hot with peanut or coconut chutney.