Lentil Crepes

This dish is a twist on a traditional snack from India, it was called cheela in my house but I am sure has many different names and ways of preparation from different parts of India. It is very similar to a dosai but has a different ratio of rice and lentils. Back home growing up I hadcheelas that were made out of gram flour and wheat flour. I personally like this particular preparation as it does not require any fermentation of the batter and is super quick to make.

Since its a combination of three different type of lentils- it has a high protein content and is also gluten free, a healthy dish indeed. I made these crepes with very little oil on a non-stick pan and then served it with a cottage cheese, onion and tomato mixture with some store bought plum sauce

The combination of cilantro, lemon & green chili in the cottage cheese mixture adds a burst of flavor every now and then complimenting the subtle and mild taste of the crepe. I used store bought cheese and plum sauce but feel free to make it at home if you have the time.

Makes 12 medium size crepes
Prep time 15 min (1 hr. to soak the lentils)
Cooking time 8 min per crepe
Things you will need:
1/4 cup rice
1/4 cup toor dal
1/4 cup green moong dal
1/4 cup chana dal
2 green chillies
1 tbs grated ginger
2 tsp fennel seeds
salt to taste
1 1/2 cup cubed cottage cheese
1/2 cup chopped red onion
1/2 cup chopped tomato
juice of 1/2 lemon
1/4 cup chopped cilantro
2 tsp chaat masala (optional)
Soak rice and lentils in water in a deep pan for one hour. After an hour drain the water and in a blender mix soaked rice, lentils, ginger, 1 green chili and salt and blend it with some water till it turns into a smooth paste- you are looking for a pancake batter like consistency. Mix the fennel seeds in the lentil and rice mixture. Heat a flat pan on medium heat and put few drops of oil and smear it with a paper towel. Make crepes of desired diameter with the lentil and rice batter and keep on a paper towel. In a mixing bowl add cottage cheese, onions, tomatoes, cilantro, 1 green chili (chopped), salt, lemon juice and chaat masala and mix well.
On a plate arrange one crepe, spoon some cottage cheese mixture in the centre, drizzle some plum sauce and serve. You can fold the crepe and turn it into a wrap or serve it open faced. These crepes taste best when made fresh and served warm. You can make this dish vegan by skipping cottage cheese. Happy Cooking!