Crispy Lentil Crepes ( Dosa)

I love lentil crepes, called Dosas in India.
Dosas are crepes made with lentils and rice. Split black lentils or urad daal is a commonly used ingredient to make dosas.

Horsegram is a humble legume, long forgotten one. It's a superbean in its own right.  It's a natural remedy for kidney and gallstones and purification of menses.
Good for strengthening of joints as per my great grandma. Also,low in fat and sodium.

My Crepes today were made with split black lentils, Horsegram, finger millet, kale and grated carrots.

3/4 cup split black lentils ( urad daal)
1/4 cup horsegram
1/8 cup fenugreek seeds Optional
1.5 cup all purpose flour
3 tbsp finger millet
1/4 cup finely chopped kale
1 inch ginger grated
4-5 baby carrots grated
1 jalapeño minced
Salt to taste

Soak the lentils with fenugreek for 6 hours or overnight. Wash them thoroughly and grind them to a smooth batter with water enough to soak them in the blender.
Let the batter ferment for eight hours.

After fermentation, add the veggies and salt. Mix in the flour and millet into the batter so that no lumps are formed adding them little by little whisking the batter.

Add water maybe 1/4 to 1/2 cup.  Batter consistency is slightly thinner than pancake batter.

Heat a skillet on medium flame and pour a ladle of batter. Spread it evenly on the

skillet and remove when both sides of the Crepes are crispy brown.

Serve hot with coconut chutney or Egyptian Dukkah.
Refrigerate or freeze any leftover batter. Use within a week.