We’ve had our share of panckes made from flour in various forms so this time I decided to try something different. Crepes made for various lentils are a common snack in Indian cuisine. Lovingly called a Cheela, it is a must have when you decide to visit India.
With its filling ranging for the usual spiced potatoes, cottage chees & peas to excotic dry fruits, it is bound to become a favourite. These crepes go well with a relish, chutney & dips and are have one or multiple served as an accompliment. How to make these is fairly simple! Lentil Pancakes with raspberry relish Ingredients
- 200 g split mung beans, washed and soaked over night
- 1 tsp chilli powder
- 1 bunch mint leaves, chopped
- salt, to taste
- raspberry relish
- 600 ml water
Wash and soak the lentils in water over night. Drain the lentils in the morning and reserve the water.
Grind the lentils to a fine consistency using a mixer. Add the reserved water little by little to ensure that you form a thick batter (pancake consistency). Don’t add all the water as the batter may become too thin and won’t spread.
Add the seasoning and chopped mint leaves and mix well.
Heat a non-stick pan and oil using cooking spray or a tsp of oil. Using a tissue paper, spread it evenly and wipe off the excess.
When the pan is mild hot, ladle a spoonfull of the batter and spread out evenly. Cook for 3-4 minutes on one side till you see air bubbles rising on the sides. Flip it and cook the other side for 2-3 minutes.
Serve with a braised carrots and cauliflower and some raspberry relish.
Perfect start to a weekend!!!