Wednesday, July 8, 2015
Savory Lentil Crepe
Green Mung Beans - 1 cup
Urad Dal / Black Gram - 1 cup
Onion - 1/2 cup, very finely chopped
Cilantro - a handful, finely chopped
Green Chilies - 4, finely chopped
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric - a pinch
Red Chili Powder - 1/4 tsp
Fresh Ground Black Pepper - 1/2 tsp
Ginger Powder - 1/4 tsp
Salt - To Taste
Soak the Mung Beans and Urad Dal together in plenty of water for at least 6 hrs or overnight.
Drain the lentils, wash with clean water and blend it into a smooth batter with little water till it is smooth and fluffy. Add salt to taste and mix well with hand and keep the batter, loosely covered (or covered with a cling with a small hole on top), inside a cool oven to ferment for 8 hours.
After the batter has fermented, add black pepper, cumin powder, turmeric, chili powder, ginger powder, green chilies, chopped cilantro, chopped onion, a little water to make a pancake like batter. The thinner the batter, the crispier will be the crepe.