Tamarind-Kissed Amaranth Crepes With Coconut Masala Recipe

About this recipe

A unique twist on Tamil cuisine with low-GI amaranth flour crepes infused with a spiced chickpea filling, served alongside a tangy tamarind-coconut chutney.

Ingredients

• 20G Curry Leaves
• 400 ml Coconut Cream
• 100G Peanuts
• 200 G Green Choliya/Chickpeas(200 Gm)
• - Shallots
• 250g Green Chilli
• 250g Coriander
• 200 ml Sesame Oil
• 100 G Asafoetida / Hing 100 G
• 500 ml Water
• 500G Amaranth Flour
• 20 g Turmeric Powder
• 10G Salt
• - Cumin Seed

Instructions

1. Step 1: Prepare the crepe batter by mixing amaranth flour, a pinch of salt, and enough warm water to form a smooth, pourable batter. Let it rest for 15 minutes.
2. Step 2: Heat 1 tablespoon of sesame oil in a pan. Add cumin seeds, curry leaves, shallots, and green chili. Sauté until the shallots are translucent.
3. Step 3: Add the mashed chickpeas, turmeric powder, red chili powder, salt, and a pinch of asafoetida. Stir well and cook for 5 minutes. Remove from heat and set aside.
4. Step 4: In another small pan, heat the remaining sesame oil and sauté the tamarind pulp, coconut cream, and ground peanuts for 2-3 minutes. Add a pinch of salt and mix well to create a creamy tamarind-coconut chutney. Set aside.
5. Step 5: Heat a non-stick pan and pour a ladleful of the amaranth batter, spreading it in a circular motion to form a crepe. Cook for 2 minutes on each side until golden brown and crispy.
6. Step 6: Spoon the chickpea filling onto one side of the crepe, fold it over, and press gently.
7. Step 7: Serve the stuffed crepes hot with tamarind-coconut chutney and a garnish of fresh coriander leaves.