- Steel cut oats - 1 cup
- Whole beans (Vigna radiata) 1/2 cup
- Whole Masoor (Lens culinaris) 1/2 cup
- 1/2 cup yogurt
- 1 tsp salt
Grind all the grains into fine flour. Mix together with beaten yogurt, salt and water to make a runny batter.
If you want, you can let it sit for 1/2 hour (I didn't).
Heat a thick flat pan and add a few drops of oil. Pour 1/2 cup of the batter and spread it with a circular motion to make a crepe. Add a few drops of oil to the edges of the crepe to prevent it sticking to the pan. Once cooked on one side (about 2-3 minutes), carefully flip it over and let it cook for another 2 minutes. Serve hot with spicy and tangy Blackberry chutney.
Notes: You can also add veggies to this batter. Just steam the desired veggies and make a puree and add to the batter. You will have to reduce the amount of water to account for the veggie puree.
My initial batter was slightly thicker in consistency so I also attempted steamed Idlis.