A good hearty breakfast helps us get a wonderful start to a day and keeps those hunger pangs away! We all know that cumin, sesame and nigella seeds are so healthy and good for us.
I am quite blessed that my family loves the taste of all three so i try to incorporate them in many of my dishes.
The other day i made some crepes for breakfast using a combination of all these seeds and my family loved it. I added coriander and fenugreek leaves also making it a real healthy breakfast. This is makes great tupperware and picnic food. I used olive oil to make the crepes just to add to the healthy touch but you can use ordinary cooking oil too.
4 tablespoons of gram flour (besan/chickpea flour)
1 tablespoon of rice flour
1 tablespoon of cornstarch (cornflour)
1/4 teaspoon of salt
1/4 teaspoon each of cumin, nigella and sesame seeds
1/4 teaspoon of dried fenugreek leaves (kasuri methi)
1 tablespoon of chopped coriander leaves
1 green chilli chopped fine if you want it spicy
a pinch of turmeric
1/2 cup of water or as needed
Olive oil as needed
Mix the gram flour with the rice and cornflour. Add the seeds, coriander and fenugreek leaves, salt and turmeric. Make a thin batter with the water and let the batter rest for about half an hour. Heat a little olive or cooking oil in a non stick pan and spread it with the help of a pastry brush. Put a heaped spoonful of the batter and spread it. Cook it on one side till crisp and then flip it around and cook it on the other side. Make all the crepes like this.
This can be served with a chutney, or yogurt or even stuffed or eaten on its own
NITU DIDI TIP:
These crepes can be made and frozen . To serve, remove from the freezeer, thaw and heat up in the frying pan. I used my creamic pans to make these. If you want to buy them do send me a mail or go to my online store
HEALTH BENEFITS OF NIGELLA SEEDS