Indian lentil crêpe with coconut chutney

Indian lentil crêpe with coconut chutney

By
From
Breakfast: Morning, Noon & Night
Serves
4
Photographer
Danielle Wood

If you fancy something healthy and spicy, these crêpes might be just what you are looking for. Made with lentils, they are gluten free and have a fantastic taste which makes you feel somewhat exotic.

For the chutney

Ingredients

Quantity Ingredient
225g coconut, freshly grated
2 small green chillies, chopped, (optional)
1 teaspoon ginger, freshly grated
1 tablespoon roasted chana dal
1 teaspoon oil
1/2 teaspoon yellow mustard seeds
1 red chilli, chopped in 3 pieces, (optional)
2-3 fresh or dried curry leaves
salt, to taste

For the crêpes

Quantity Ingredient
45g basmati rice
45g toor dal
45g chana dal
45g green mung beans
1/2 small onion
6 fresh or dried curry leaves
pinch asafoetida
1 cm piece ginger, peeled
1 spring onion
3 sprigs coriander
15-20 black peppercorns
1/2 teaspoon fenugreek seeds
225ml water
1 green chilli, (optional)
coconut oil or olive oil, for frying

Method

  1. To make the chutney, put the coconut, green chillies (if using), ginger and chana dal into a food processor and blend to a fine paste. You can also use a pestle and mortar for this. Heat the oil in a small frying pan over a medium heat and add the mustard seeds, red chilli (if using) and curry leaves, and stir until the mustard seeds start to pop. Transfer to a bowl, add the coconut mixture and mix well. Season with salt to your taste. You can store this chutney in a sterilised jar in the fridge for up to a month – just make sure it is covered or your jar has a lid.
  2. For the crêpes, soak the rice, dals and mung beans in water for 1 hour. Put all the crêpe ingredients, apart from the oil, into a food processor and blend until the mixture is smooth – similar to a pancake batter consistency. You can keep the mixture in the fridge, covered, for up to 3 days if you would like to make it ahead of time.
  3. Preheat the oven to 140°C. Heat up a skillet or heavy-based frying pan and add 1 teaspoon of coconut or olive oil. Quickly wipe the oil around the pan with kitchen towel to coat the base. (You could also use an oil spray if you have one; I find sprays are quite useful for oiling pans and muffin tins, etc.) Ladle or spoon some batter into the centre of the pan and create a thin crêpe by rolling the pan in a circular motion so the mixture covers its base to the edges of the pan. Fry for 3–4 minutes until it is golden brown. Flip the crêpe over carefully using a spatula and cook for a further 1 1/2 minutes. Slide the crêpe from the pan on to a plate and, when cool enough to handle, quickly roll it up. Transfer the rolled crêpe to an ovenproof dish and put in the oven to keep warm while you make the rest of the crêpes with the remaining mixture. Serve with the delicious coconut chutney.
Tags:
breakfast
brunch
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