New Jersey Style Green Lentil Crepes

Ingredients

In this adaptation, the traditional Indian pesara dosa is transformed into a New Jersey-inspired dish by incorporating locally available ingredients and flavors. The original recipe is modified to include a variety of fresh vegetables commonly found in New Jersey, such as bell peppers and tomatoes. The spices are adjusted to suit the taste preferences of the target cuisine, resulting in a unique fusion of Indian and New Jersey flavors. We alse have the original recipe for Pesara dosa, so you can check it out.

• 1 cup (200g) green lentils, soaked overnight 1 cup (200g) green lentils, soaked overnight
• 1/2 cup (100g) rice 1/2 cup (100g) rice
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 cup (75g) bell peppers, finely chopped 1/2 cup (75g) bell peppers, finely chopped
• 1/2 cup (75g) tomatoes, finely chopped 1/2 cup (75g) tomatoes, finely chopped
• 1/2 cup (30g) spinach, finely chopped 1/2 cup (30g) spinach, finely chopped
• Cooking oil, for greasing Cooking oil, for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 10g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the soaked green lentils and rice under cold water. Drain well.
2. 2.
   In a blender, combine the green lentils, rice, cumin seeds, salt, black pepper, paprika, turmeric powder, and water. Blend until you have a smooth batter.
3. 3.
   Transfer the batter to a bowl and let it rest for 30 minutes to allow the flavors to meld.
4. 4.
   Heat a non-stick pan over medium heat and lightly grease it with cooking oil.
5. 5.
   Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin crepe.
6. 6.
   Sprinkle a tablespoon each of bell peppers, tomatoes, and spinach over the crepe.
7. 7.
   Cook for 2-3 minutes until the edges turn golden brown.
8. 8.
   Flip the crepe and cook for another 2 minutes.
9. 9.
   Repeat the process with the remaining batter and vegetables.
10. 10.
    Serve the New Jersey Style Green Lentil Crepes hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Lentils — Soaking the lentils overnight helps in easy blending and results in a smoother batter.
• Bell peppers — Choose vibrant and firm bell peppers for a fresh and crunchy texture in the crepes.
• Spinach — Ensure the spinach is finely chopped to evenly distribute the flavors throughout the crepes.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the batter.
• Experiment with different vegetable fillings like mushrooms or zucchini for added variety.
• Serve the crepes with a side of fresh salsa or yogurt for a tangy twist.
• Make the batter in advance and refrigerate it for up to 2 days for a quick breakfast option.
• To make the crepes extra crispy, cook them on a slightly higher heat.

Serving advice

Serve the New Jersey Style Green Lentil Crepes hot with a side of coconut chutney or tangy tomato sauce. Garnish with fresh cilantro leaves for an added burst of flavor.

Presentation advice

Arrange the crepes on a platter, slightly overlapping each other to create an inviting display. Sprinkle some finely chopped bell peppers and spinach on top for a pop of color. Serve with a side of chutney in a small bowl for an aesthetically pleasing presentation.