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.
- 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.