South Indian Quinoa Crepe

1. 1

   Soak quinoa, rice, fenugreek seeds, and skinless black gram for 6 hours.

2. 2

   Grind soaked mixture into a fine batter with 1 cup of water. Transfer to mixing bowl. Add salt and mix well. Cover with a lid and allow it to sit on the kitchen counter for at least 6 hours or until fermented.

3. 3

   Heat a pan over medium flame. Pour a quarter cup of batter over the pan and spread it into a circle using a flat spoon. Drizzle in cooking oil to make it crispy. When the bottom is cooked, flip to cook the other side. Repeat with remaining batter.

4. 4

   Serve hot with chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.