RICE FLOUR CREPES (SAVOURY)

Crispy and lacy crepe. This crepe is made of rice flour. Some call it dosa, a south Indian savoury pancake which is made by fermenting the rice flour batter. I like this as it doesn't need 24 hours to ferment. If you want it instant you can shorten the time by adding warm water to the batter.

Serve 2-4

Time; 1 hour for resting and 35 minutes for cooking

120 ml 

 yoghurt

140 gram 

rice flour

½ tsp salt
1 tbs chopped curry leaves

Green chillies finely chopped

1 tbs finely chopped ginger

1 tbs finely chopped onion

2 tbs coriander chopped

3 tbs olive oil/ghee


Method

Add yoghurt in a bowl and beat it till it's creamy. Pour in the water and whisk it well.

Add the rice flour and whisk it. To this add the coriander, onions, chillies, curry leaves, salt and ginger. Mix it well and cover with cling film for 1 hour ( you can also keep it for overnight)

 

Mix the batter one more time and ladle it on a greased pan. Each side takes about 2-3 minutes to get reddish brown. 

 

Serve these crepes hot with butter rubbed on it, curry or you can also use it as a wrap with any filling.