I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.
I often make these crepes for breakfast or as an evening snack. Only a few ingredients are needed, and you probably already have most of them in your kitchen.
Making this recipe is very easy and takes only a few minutes. In addition, the batter does not need to rest before being used, unlike traditional crepe batter, which makes this recipe even easier.
These crepes taste awesome with coconut or peanut chutney, but don't forget to eat them hot. Otherwise, the crepe loses its crispiness.
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- 1 1/2 heaping cups semolina (cream of wheat), or wheat rava
- 1 1/2 cups rice flour
- 4 teaspoons plain flour/all-purpose flour
- 2 green chilies, finely chopped
- 1 1/2 teaspoons cumin seeds
- 15 curry leaves, finely chopped
- 1 heaped cup curd
- 4 tablespoons coriander/cilantro, finely chopped
- 1/2 cup onion, finely chopped
- 1 teaspoon salt to taste
- oil or ghee or butter, for making the crepe
- Combine semolina, rice flour, plain flour, chopped onion, cumin seeds, chopped cilantro, chopped curry leaves, and salt in a mixing bowl.
- Add semolina curds and mix well.
- Add water to the mix until it has reached a flowing consistency.
- Place a pan on high heat and grease it with oil or butter. A non-stick pan is preferred to make this crepe.
- Mix the batter once again. Note that you have to mix the batter while making each crepe because semolina has a tendency to settle down in the bottom of the batter.
- Pour the batter into the hot pan, starting from the edges and extending towards the center. See that batter is poured only once in the pan and has an even surface.
- After pouring the batter, adjust the fire to medium-high.
- Sprinkle a few drops of oil on the surface of the crepe. No need to cover the pan. After two minutes, you will see that the bottom of the crepe gets a golden color and becomes crispy.
- Fold the crepe in half. Remove from the pan and place on a serving plate.
- Serve with coconut chutney or peanut chutney. Enjoy!
How to Make Coconut Chutney
- 1/2 cup grated coconut
- 2 green chilies
- Small piece ginger
- 2 cloves garlic
- 1 teaspoon lemon juice or tamarind juice
- Pinch sugar
- 1/2 teaspoon salt
- Add all ingredients in a grinder.
- Grind, adding water, to get a near-smooth chutney.
How to Temper Chutney
Tempering enhances the taste of the chutney. Heat a teaspoon oil/butter in a small hand pan over medium-low heat. Throw a few mustard seeds into it. Let it crackle. Add half a teaspoon split black gram and 3 to 4 curry leaves to it. Transfer the tempering on the chutney when the split black gram turns golden.
Mix the tempering with the chutney at the time of serving.
© 2016 ShailaSheshadri