May 17, 2011
This was going to be my Mother's Day post, but then Ameya fell ill and everything got pushed to the back burner. Things are better now, we all seem to be emerging from a fog of nasty colds, coughs, and ear infections.
Just when we were drowning in tissue papers and cough syrups, this brightened our day. This was perfect for that sunny afternoon when we relaxed, drank some hot tea and coffee and sat a little longer with our plates, chatting and catching up, while Ameya ran around babbling and laughing.
We first saw a version of this on a TV show. It got our attention with the eggless omelet bit. I didn't note it down, so we modified it to our tastes.The base crepe is made with chickpea flour and the filling is made with sprouts, onions, tomato and cilantro. It will brighten any morning.
1 cup sprouts
1 medium tomato - chopped
1 small onion - chopped
1 small bunch cilantro - chopped
1 tbspoon lemon juice
freshly ground pepper
1 cup chickpea flour
1 green chilli
1/4 tspoon ajwain
1/4 tspoon cumin seeds
pinch of salt
1 cup water (additional 1/2 cup if needed)
1 tbspoon oil
Mix the filling and let it sit for 10-15 minutes.
In a separate bowl, mix the chickpea flour, spices and water till the batter is crepe or dosa consistency.
Heat a pan and pour the flour for a big round crepe. Turn it over in a minute when the brown spots appear.
Pour a few drops of oil on the outside and put the filling on the inside. Once the outside becomes golden brown, fold it over and take it off the heat.
Serve warm with some ketchup or even mint chutney.
I am sending this to Srivalli who is celebrating her 4th blog birthday!