Spiced Lentil Crepe With Chutneys
A crispy, golden lentil crepe served with a trio of accompaniments: cool green chutney, tangy orange chutney, and a spiced potato curry. Finished with a pat of butter and fresh cilantro.
- Total time
- 45 min
- Servings
- 2
- Calories
- 350
- Protein
- 8g
Ingredients
- 1 cup rice
- ½ cup urad dal
- ½ teaspoon fenugreek seeds
- 1 teaspoon salt
- 2 cups water
- 2 medium potato
- ½ teaspoon turmeric
- 1 teaspoon mustard seeds
- 8 leaves curry leaves
- ¼ cup cilantro
Instructions
- 1
Soak rice, urad dal, and fenugreek seeds in water for 4 hours.
- 2
Drain and grind with fresh water into a smooth, thick batter.
- 3
Ferment the batter overnight until it rises and turns airy.
- 4
Boil potatoes, then mash and season with turmeric, salt, and mustard seeds.
- 5
Heat a cast-iron skillet and spread a ladleful of batter into a thin circle.
- 6
Cook until crisp and golden, then fold and serve with chutneys and potato curry.
- 7
Top with butter and fresh cilantro before serving.
Tools you’ll need
- cast-iron skillet
- blender
- mixing bowl
- spatula
- ladle
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