Savoury crepes made with a mix of four types of lentils, a sprinkle of salt and a dash of fresh chillies.
Author: Rapti B
1/4cupMasoor dal / Red lentils (split & dehusked)
1/4cupHare mung / Mung beans / Green Gram
1/4cupMung dal / Petite yellow lentils / Mung beans (split & dehusked)
1/4cupToor dal / Split pigeon peas
3Green chillies (chopped)
Mix the lentils and rice in a large bowl and wash them well. Add 2 cups of water and soak the mixture overnight. Or for 4 hours at least.
Drain the mixture and retain the water, if any.
Add chopped ginger and green chillies to this mix, throw in some salt as per your taste.
Blend the lentils until you get a fine batter. Ensure the batter is not too thick or runny; remember you are making thin pancakes when adjusting the consistency of the paste. Use the drained water to adjust the consistency of the paste.
Heat a non-stick pan.
Take a ladle filled with batter, around 1/4th cup, and pour it in the centre of the heated pan. Spread the batter with the flat side of the ladle to make a round crepe.
Take a teaspoon of oil and drizzle it around the edges of the crepe. Wait till the edges are golden before gently flipping them over.
Cook till both sides are golden or brown, depending on how crisp you want the crepes.
Serve hot with chutney or a sauce of your choice.
You can even make fritters with this batter. Add half a cup of chopped onion in the batter.
Heat 1 cup of oil in a deep frying pan. Once the oil is hot enough, scoop out 1 tablespoon of the batter and add to the hot oil.
Fry till the fritters or bhajiya are golden brown.
The lentils will absorb the water they are soaked in, hence the need for a big bowl.
Rice is added to increase the crispness of the crepes which is why it is entirely optional.
You can use any combination of lentils to make this crepe. Be it chana dal/split a chickpea, sabut urad/black gram lentils or yellow split peas, the choice is yours. Feel free to play around with the seasoning. But take note that minimal seasoning allows the flavours of the lentils to seep through.