Green gram crepe with tomato chutney - Gluten free
Ingredients for Crepe
- Green gram -2 cups
- Brown rice- 1/2 cup
- Ginger, no, of, chillies, curry leaves, salt-according to taste
- Onion-1 finely chopped
Ingredients for Tomato Chutney
- Onion-1 cubed
- Tomato-1 cubed
- Garlic-3 pods
- Ginger-small piece
- Coriander seeds-1 tsp
- Cumin-1 tsp
- Oil-1 tsp
- Salt-to taste
- Tamarind- a very small piece
- Hing/asafoetida -1/4 tsp (you get in in Indian/ Srilankan grocery)
Method-Crepe
- Soak rice and green gram for 6 hours
- Blend them together with the other ingredients except onions. It needn't be watery crepe consistency, could be little denser.
- Add onions and make crepes (could be bit denser than normal crepes)
- Goes excellent with Tomato chutney
Method-Tomato chutney
- In a pan-add 1 tsp oil, cumin, hing, coriander seeds, roast them, add onion, garlic and ginger (no use of chopping them, cos you are gonna blend them all in), once onion turns brown, add tomatoes and cook until soft/tender. Remove from heat and once cool, blend them with tamarind to a fine chutney consistency
- If oil is very less to fry onions, use water and salt to brown them.
Serves:2-3 people
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