Ingredients:

• 2 cups – sprouted Ragi
• 3/4 cup – parboiled Rice (also called idli Rice)
• 3/4 cup – Rice (medium grained)
• 1/2 cup – whole black gram lentils
• 1/2 tsp – Fenugreek seeds (methi)
• Salt to taste

Method:

1. Soak black lentils and fenugreek seeds together in some water. Soak both the rice together in another bowl.
2. After soaking them for 3-4 hours, grind the rice first in your wet grinder or processor.
3. Pour it out in a large bowl.
4. Next, in the same processor/grinder, add the black split lentil + seeds and grind it until fluffy and velvety smooth.
5. Now pour this batter along with the rice batter. Add salt and mix well until blended well.
6. Set aside to ferment overnight. Mix it well once again.
7. Heat an iron skillet (low heat) or non-stick skillet.
8. Add a little vegetable oil.
9. Cut half of an onion and rub the cut side down on the skillet.
10. It helps to stop the batter from sticking to the skillet.
11. Once greased, drop a ladleful of batter on the skillet.
12. Using the bottom of the ladle, in a circular motion, spread it around.
13. You can make it thick or thin.
14. The thicker crepes are soft while the thinner ones are crisp.
15. Increase the heat and cook until you find that the ends of the crepes curling up. Or if you try removing it, it comes easily from the skillet.
16. Turn it over. It should be a golden-reddish-brown in colour.
17. Grease it with the onion again before starting the next crepe or simply drizzle some oil if don’t want to use onion.
18. Fold it and serve these crepes hot and fresh with sambar or any chutney you like.
19. Recipe courtesy: http://chefinyou.com/