Lentil Crepes With Methi Leaves

I adapted this recipe from Anudivya's Lentil Crepes. I made some changes in the ingredients which I loved.

Ingredients:

• Mung Daal: 1 Cup
• Channa Daal: 1/4 Cup
• Green Peas Daal: 1/4 Cup
• Urad Daal: 1/2 Cup
• Tur Daal: 1/4 Cup
• Finely Chopped Methi Leaves: 1 Cup
• Green Chillies, Ginger and Garlic Paste to Taste
• Dry Peanut Chutney
• Curry Leaves: 4-5
• Finely Chopped Coriander
• Turmeric Powder
• Salt to Taste

Procedure:

1. Wash & soak all daals and curry leaves for atleast 7-8 hrs or overnight.
2. Grind all daals with some curry leaves, salt, turmeric and green chillies, ginger and garlic paste. Add water as required and make a smooth paste.
3. Then add chopped methi leaves and coriander leaves and mix well.
4. Heat one non stick griddle. Pour a small ladle of batter in the center, and spread out in circular motion till you get a thin layer. Sprikle some dry peanut chutney and drizzle some oil.
5. Cook crepes till it starts become brown then remove from griddle.
6. Serve these crepes with any chutney or sauce or potato sabji.