GRAM-FLOUR CREPES WITH LENTIL SOUP AND COCONUT CHUTNEY

INGREDIENTS (SERVE 2-3 PEOPLE):

(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

Onions (Sliced) (Optional)- 2 medium sized ones

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 

STEPS:

(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.