Gram flour crepes with lentil soup and coconut chutney

  • Serves: 2-3 People
  • Prep Time: 15 min
  • Calories: 112 kcal

Ingredients

CREPES
  • Gram Flour - 250 grams
  • Ghee/ Oil of your choice - 30 grams
  • Aerated Water- 600 ml
  • Picosa's Ghee Roast Spice Paste - 60-80 grams (Level of Heat/Spiciness)
  • Salt (Optional) - As Required
LENTIL SOUP
  • Ghee (Optional) - 5 grams
  • Boiled Pigeon Lentils (Yellow) - 200 grams
  • Tomato (Chopped) - 2 medium sized ones
  • Picosa's Ghee Roast Spice Paste - 60-80 grams (Level of Heat/Spiciness)
  • Water/ Vegetable Stock - 450 ml
  • Salt (Optional) - As Required
  • Curry Leaves (For Garnish) - 20 pieces
  • Cumin Seeds- 15 grams
COCONUT CHUTNEY
  • Picosa's Coconut-Coriander Spice Paste- 120 grams
  • Ghee/Coconut Oil - 10 grams
  • Water - 60 ml
  • Salt (Optional) - As Required
  • Curry Leaves (For Garnish) - 20 pieces
  • Cumin Seeds- 15 grams
  • Mustard Seeds- 15 grams

Directions

CREPES
  1. In a glass bowl, combine the gram flour, salt and Picosa's Ghee Roast Spice Paste.
  2. Add the aerated water gradually while making the batter using a balloon whisk and mix well.
  3. In a frying pan on a medium high heat, add ghee followed by a ladle or 2 ladles full of batter(depending upon the required size) and fry it until it's cooked.
  4. Serve hot.
LENTIL SOUP
  1. In a heavy bottomed saucepan on a medium high heat, add ghee followed by the cumin seeds and sauté them until they crackle.
  2. Add the sliced onions and sauté them until they are translucent followed by the chopped tomatoes.
  3. Add Picosa's Ghee Roast Spice Paste to saucepan and allow it to form a saucy consistency.
  4. Add the boiled lentils to the saucepan and mix well.
  5. Add water/ vegetable stock to the saucepan and mix well.
  6. Add salt if necessary and stir. Serve hot
COCONUT CHUTNEY
  1. In a bowl, add Picosa Coconut-Coriander Spice Paste and water to it, mixing well.
  2. Add salt to it if necessary.
  3. In a small frying pan, add the Ghee/ Coconut Oil and add the cumin seeds, mustard seeds and curry leaves and add the tempering to the bowl and mix well.
  4. Serve cold.

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