Minty Mixed Lentil Crepes / Pancakes / Cheela

Name: Minty Mixed Lentil Crepes / Pancakes / Cheela
Cuisine: Indian
Ingredients: 1/2 cup mixed lentils, soaked overnight; handful mint leaves; to taste salt; pinch turmeric powder; 1 tsp. roasted coriander-cumin powder; 1-2 green chilies; 1 " ginger; 1 tsp. flaxseed; 1 tsp. nigella seeds (kalonji); as needed oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

How about starting your day with some healthy stuff? So here are some mixed lentil crepes for you where I threw in some mint leaves for some lingering aroma. I also added flaxseed and nigella seeds. You may omit it if you please. Serve these nutritious crepes along with some homemade chutney or pickles. They may also be had as a snack, as a light meal or packed for lunch.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cupmixed lentils, soaked overnight
handfulmint leaves
to tastesalt
pinchturmeric powder
1 tsp.roasted coriander-cumin powder
1-2green chilies
1" ginger
1 tsp.flaxseed
1 tsp.nigella seeds (kalonji)
as neededoil to shallow fry

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Steps

1

Blend all the above mentioned ingredients (except oil, flaxseed & kalonji) along with some water into a smooth batter. Adjust water to make it of a pouring consistency.
2

Add the flaxseed and kalonji and stir well. Heat a nonstick pan and pour a ladleful of the batter.
3

With the back of the ladle spread it into a round disc. Drizzle some oil around the edges and cook on a medium flame till it turns light brown.
4

Gently flip it over and cook the other side too. Transfer to a serving plate. Make similar crepes with the remaining batter and serve with any chutney or pickle.