Ingredients

The following ingredients have 4 Servings
  • 3 cups yellow split peas
  • 3/4 cup water
  • 1 cup buckwheat flour
  • 1 tablespoon cumin seeds
  • 2 teaspoons sea salt or pink salt
  • 1/2 teaspoon red chili flakes
  • 7 cups water

Instruction

  • Place yellow split peas in a large bowl. Cover with water. Soak for (at least) 3 hours.
  • Drain soaked split peas. Place into a blender with 3/4 cup water. Blend until smooth.
  • Place the blended split peas in a bowl, jar or container that is not metal, but plastic or glass (metal interferes with fermentation). Cover and put in a warm, dark place to ferment overnight or at least 8 hours (the batter should nearly double in size overnight).
  • Place the fermented split peas into a large bowl. Stir in flour, spices and 7 cups of water. Mix until smooth. The batter should be rather thin.
  • Heat a cast iron or non-stick skillet over medium heat. Grease lightly with oil.
  • Using a ladle (about 1/2 cup), scoop batter, pour into center of heated skillet and moving quickly using the handle of the skillet, tilt and swirl the batter until you have a thin crepe-like circle of batter in the pan.
  • Cook for 5 minutes or until the edges are golden brown and the top is firm and cooked throughout. Fold over and remove from skillet. Repeat with remaining batter.
  • Enjoy!