Saturday, August 15, 2015

Millet and Lentil Crepes.


·           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.

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