Green Gram Crepes with Quinoa Filling

This recipe is again close to my heart because it is from my native place – Andhra Pradesh. Traditionally semolina upma is used as the filling but I have created something different and this took me to the finals in the 2015 Kitchen Queen competition in Dubai.


For crepes:

  • 1 cup whole green gram
  • 1 inch ginger
  • 3 green chilies
  • 1 tsp of oil
  • Salt as per taste

For quinoa filling:

  • 1 cup of quinoa (washed and soaked for 30 mins)
  • ¼ cup chopped carrot
  • ¼ cup beans
  • ⅛ cup chopped red and yellow pepper
  • ¼ cup chopped onions
  • 2 green chilies slited
  • 1 tsp chopped ginger
  • Salt as per taste
  • 1 tbsp chopped coriander
  • 2 tbsp oil
  • ¼ cup green peas
  • 2 ½ cups of water
Pic 1
Pic 2
Pic 3


  1. In a wok add oil, ginger, green chili, onions and saute until onions are translucent. Then add all the vegetables and saute for 2-3 mins.
  2. Pour 2 ½ cups of water in the wok and add salt. Let it boil for sometime. 
  3. Drain the quinoa and put it in boiling water. Cook on a medium flame until quinoa is cooked and absorbs all the water.
  4. Make the crepe batter by blending all it’s ingredients into a smooth paste by adding water. Batter should be pourable.
  5. On a medium heat, prepare a griddle by rubbing it with a few drops of oil using a sliced onion.
  6. Pour the ladle full of batter at the centre of the griddle and keep spreading it across the griddle to its end in a circle shape (See Pic 1).
  7. These crepes need to be cooked on low flame till they’re crispy and golden in colour. You may add a few drops of oil around the edge. You don’t need to flip the crepe(See Pic 2).
  8. Take it on a plate add filling and roll(See Pic 3). Serve hot with tomato chutney or coconut chutney.

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