Chana Dal Crêpes (Chillas)
Ingredients
1/8 cup channa dal (split Bengal gram)
1/8 cup chopped methi (fenugreek) leaves
1/8 cup chopped spinach
1/8 cup grated carrot
1 to 1 1/2 curry leaves, chopped
1/4 tbsp low-fat curd
1/4 sachet fruit salt
1/4 tsp grated ginger
1/4 to 1/2 green chillies, chopped
Salt to taste
1/4 tsp oil for cooking
Method
Soak channa dal overnight, then drain. Grind soaked channa dal into a coarse paste, adding a little water if required. Add the methi leaves, spinach, carrot, curry leaves, ginger, green chillies and salt and mix well. Just before serving, add curd and fruit salt and mix well. Divide batter into four equal portions, spread one portion of the batter on a non-stick pan and make a pancake approx. 125 mm. (5?) in diameter. Cook on a slow flame until both sides are golden brown, drizzling a little oil if required. Repeat with the remaining batter to make three more pancakes. Yummy chillas are done! Serve hot.
— as told to Namita Gupta
