Semolina is a rich source of protein, very low in cholesterol. You’d be surprised at how versatile this main ingredient can be! Eat it for breakfast, lunch or dinner along with a sauce to accompany it's almost tasteless flavor; my favorite being a fiery tomato based chutney that I learned how to make from my sister-in-law, Holly. Most people like a coconut based chutney as well to accompany the crepe but it depends how you’re doing with time. In my case, I decided to take the easy route and go with what I had on hand.
- Combine the semolina and yogurt in a large mixing bowl.
- Notice the consistency and add water as needed to get a thick but smooth batter - almost like a pancake batter.
- Add salt, mix well, cover and set aside for 10,15 minutes
- In a pan spray some oil only to lightly coat the pan. You don’t want the pan to get too hot but just hot enough so the spray oil doesn’t turn brown.
- With the heat on medium/low pour in 2 spoons of the batter with a ladle. Make tiny circles with the ladle once the batter hits the pan in order to spread out the batter to a perfect circle.
- Turn the heat on low so the crepe doesn’t burn.
- Once you see it changing color and going from a liquid to a solid take a spatula and flip to the other side. Wait a few minutes on each side till the crepe is all cooked through and has light brown spots.
- Pile them up in some foil while you finish cooking the others
- In a hot pan add some oil. Once heated add mustard seeds and whole red chillies along with turmeric. Cook till mustard seeds start to crackle.
- Add the asafoetida powder and red chilli powder. Toss in the tomatoes and onions along with salt to taste and the garlic.
- Once the tomatoes get mushy and start darkening in color turn the heat off and let them cool.
- Transfer the contents of the pan into a blender and blend till the mixture becomes like a sauce.
- Serve the crepe in pieces of 2 or 4 and dip each piece into this tangy chutney for the perfect bite!