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.

Ingredients:

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

Procedure:

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.