Chickpea Crepes with Three Toppings
[Vegan, Gluten-Free]

For the Chickpea Crepes:

1. Measure the flours
2. Add the salt and cumin seeds and mix well.
3. Add half the water and blend in. The batter should be like pancake batter.
4. Stir in the shredded zucchini, carrot, green onions, green chili and cilantro.
5. Add more water as necessary to achieve a thin, smooth batter.
6. Heat a large skillet and a thin covering of oil until very hot.
7. Ladle about a half cup of batter into the hot skillet and immediately spread the batter in the pan.
8. Allow the chickpea crepe to cook until the edges change color and the topside begins to dry out.
9. Drizzle a little oil around the edges of the crepe, then turn it and use the spatula to press down on the top.
10. When the besan puda is a nice color on both sides remove to a plate and cover with a towel to keep warm.
11. Add a little more oil to the pan and continue until all the batter is gone.

For the Cashew Cheese:

1. Soak the cashews for a couple hours in enough water to cover by a couple inches.
2. After soaking drain well blend the cashews with the lemon juice until smooth.
3. Add water a teaspoon at a time if necessary to help blend.
4. Season with salt and pepper to taste.

Make the Chutney:

1. Mix all the ingredients in a small bowl about an hour before you want to serve it.
2. Taste and adjust the salt, pepper, sugar and vinegar before serving.

Make the Radish Raita:

1. Mix the ingredients in a small bowl about an hour before serving. Taste and adjust salt and pepper before serving.