Teff Crepes...Tamarind Leaf Chutney

Teff Savoury Crepes

I had heard of this super wonder grain for a while and got lucky when a friend sent me a generous amount of teff flour straight from Addis. Teff is the staple there and is primarily used to make Injera (fermented flat bread). It's like the Indian dosa except that it has a pronounced sour taste. I made a slightly indian version of injera, more like crepes or simply put, dosa. I enjoyed it with another healthy and offbeat chutney made out of fresh hand plucked tamarind leaves. It was indeed a healthy, filling and tasty breakfast. 

But before I reveal a little more about teff, let me tell you that it's the most well behaved flour. I have used a variety of Indian flours and this one's amazing. The crepes are so easy to handle. You just can't go wrong with it. Teff boasts of a few nutritional advantages that aren’t found in a lot of other grains. 

It’s worth asking why teff is all of a sudden surfacing as a healthy option. Teff’s mother country, Ethiopia, is famous for its long-distance runners. Some attribute the health of these runners to teff. Ethiopians get about two-thirds of their protein from this tiny grain. In 150 g serving of teff flour, our bodies can access 25% of our daily value for protein. It's also a good source of dietary fiber including resistant starch, a  class of fiber that helps manage blood sugar, weight, and colon health. 

This one is something special about teff. Most grains don’t boast of vitamin C content. But teff is a good source of the vitamin which is so crucial to our immune system, body tissues, and skeletal system.

Ingredients

Teff flour – 1 cup

Salt – ½ tsp

Water – 1 cup

Baking powder – ¼ tsp

Method

Soak flour in water

Keep in warm place overnight to ferment

Add salt and baking powder in the morning

Smear a non-stick pan with little oil

Pour a spoonful of the batter and rotate the pan to spread it

Cover and cook on one side

Flip it over and cook the other side

Serve hot with any chutney or dip of your choice

Tamarind Leaf Chutney

Ingredients

Tamarind leaves – 1 cup

Onion – 1 (medium)

Red Chilies – 10

Coriander seeds (roasted) - 1 tsp

Cumin seeds (roasted) – 1 tsp

Coconut flakes (dried) – 1 tbsp (heaped)

Turmeric – ¼ tsp

Tamarind pulp – 1 tbsp

Jaggery – 1 tbsp

Curry leaves – 8

Mustard seeds – ¾ tsp

Oil – 2 tsp

Method

Dry roast tamarind leaves for 2 minutes

Chop onion roughly and place in a grinder along with coriander and cumin seeds, chopped red chilies, sesame seeds and coconut

Add 2 tsp oil and turmeric to it and sauté on low heat

Add salt and cook for a minute

Cool and transfer to the grinder

Add tamarind pulp and jaggery and grind to a coarse paste using little water, only if required

Transfer to a bowl

Seasoning

Heat oil

Add mustard seeds

When it splutters, add curry leaves and the remaining red chilies (chopped)

Add this to the chutney and mix well

Health Benefits of Teff 

Gluten-free
Treats Anemia 

Helps Lose Weight 

Boosts Energy Levels

Promotes Digestion

Relieves PMS Symptoms

Boosts Immunity

Supports Bone Health

Promotes Healthy Heart

Helps in Diabetes Management

Health Benefits of Tamarind Leaf 

Anti-inflammatory

Heart health

Oral health