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Serves: 2-3 People
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Prep Time: 15 min
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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
- In a glass bowl, combine the gram flour, salt and Picosa's Ghee Roast Spice Paste.
- Add the aerated water gradually while making the batter using a balloon whisk and mix well.
- 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.
- Serve hot.
LENTIL SOUP
- In a heavy bottomed saucepan on a medium high heat, add ghee followed by the cumin seeds and sauté them until they crackle.
- Add the sliced onions and sauté them until they are translucent followed by the chopped tomatoes.
- Add Picosa's Ghee Roast Spice Paste to saucepan and allow it to form a saucy consistency.
- Add the boiled lentils to the saucepan and mix well.
- Add water/ vegetable stock to the saucepan and mix well.
- Add salt if necessary and stir. Serve hot
COCONUT CHUTNEY
- In a bowl, add Picosa Coconut-Coriander Spice Paste and water to it, mixing well.
- Add salt to it if necessary.
- 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.
- Serve cold.
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