Easy millet crepes: Your guide to healthy gluten-free cooking
Enjoy a quick, nutritious breakfast, brunch, or anytime treat!
| PREP TIME | 8 h |
|---|---|
| COOK TIME | 3m |
| SERVES | 4 to 6 |
1 cup Black gram
1 cup Green gram
1 cup Proso millet
¼ cup Finger millet
¼ cup Chickpeas
1 tsp Fenugreek seeds
Water as required
Salt to taste
Combine all the ingredients listed (except salt) in a large bowl. Rinse them thoroughly until the water is clear. After washing, soak the mixture in water for approximately four hours.
After soaking, drain some of the water from the mixture. Using a wet grinder, grind the soaked ingredients in batches. As you grind, gradually add the remaining water until you achieve a fluffy, thick, cream-like consistency for the batter.
Once ground, transfer the batter into a bowl. Cover it and allow it to ferment in a warm place for about 7 to 8 hours. This step enhances the flavour and texture of the crepes.
After fermentation, stir the batter thoroughly. Add salt to taste and adjust the consistency by adding water if needed.
Preheat an iron griddle over a medium flame. Once hot, lightly grease the surface with a few drops of oil. If the griddle is too hot, sprinkle a few drops of water and wipe it off with a brush to lower the temperature.
Pour a spoonful of batter onto the centre of the hot griddle. Using the back of the spoon, gently spread the batter in a circular motion to form a thin, even layer.
Drizzle a small amount of oil over the spreading crepe. Increase the flame to medium and cook until the base turns golden brown and crispy.
Carefully flip the crepe to cook the other side for a few seconds, then remove it from the griddle. Serve the millet crepe hot with coconut chutney (link to the recipe) and sambar (link to the recipe).
Note: If you're looking for alternatives to Proso millet, consider trying pearl millet, foxtail millet, or little millet.
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