Millet and Lentil Crepes.

INGREDIENTS:

·           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

METHOD:

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.