Ingredients
Scale
- 1 cup rice
- 1/4 cup urad dal (black gram)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1 tablespoon oil
- 2 cups water (for batter)
- 1 cup cooked lentils
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon chopped coriander
- 1/4 teaspoon chili powder
- 1/2 cup chutney of choice
Instructions
- Soak rice and urad dal in water for 6-8 hours.
- Drain and blend the rice and dal together with cumin seeds and water to form a smooth batter.
- Allow the batter to ferment overnight.
- Heat a non-stick pan and brush it with oil.
- Pour a ladle of batter onto the pan, spreading it in a circular motion.
- Cook until the edges lift and the bottom is golden brown, then flip and cook for an additional minute.
- Repeat with remaining batter.
- In another pot, mix cooked lentils with turmeric, garam masala, chili powder, and coriander; simmer on low for 10 minutes.
- Serve crepes with lentil stew and chutney.
Notes
- For best results, allow the batter to ferment longer in warmer climates.
- Chutney can be customized based on preference.
- Serve with variety of sides for a more complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 crepes
- Calories: 300
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg