Stuffed Rice Flour Crepes
Courtesy - Mohnaz
- Ingredients for flour
- 1&1/4 cups rice flour
- 1 cup milk
- 2 tablespoons oil or ghee or melted butter
- Ingredients for filling (1 cup = 250 ml)
- 1 cup finely chopped boiled mashed potatoes
- 1 cup finely boiled carrots
- 1/2 inch grated ginger (adrak)
- Half of 1/4 teaspoon red chilly powder (if you like spicy increase the quantity)
- Half of 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder (jeera)
- 1/4 teaspoon caraway seeds (ajwain)
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt or add as required
- Whisk or mix all the above ingredients in a bowl and keep aside.
- Other ingredient
- 1 teaspoon ghee or oil or butter (for frying)
Method
Take a non stick frying pan and add 1 teaspoon of ghee or oil or butter on lowest flame setting.
Once the oil or ghee or butter starts to melt use a brush to spread it evenly all over the pan.
If it\'s a non stick frying pan you won’t need to butter the pan each time. This is just for the first crepe.
Pour one ladleful of batter and use the back of the ladle to make a round shape. It should not be a big round because it may tear and it should not be a small round and it will be too thick and won\'t cook in the centre.
Shallow fry it for 1 or 2 minutes or until the top of the batter has bubbles and it’s not wet any longer.
Turn it over and cook the other side for a minute or two depending on the thickness or thinness of the crepe.
Repeat the same steps until you finish all the rice crepes.
Serve it hot plain as is or with either ketchup or pickle.
Alternately you can even make a wrap or a roll as shown in the picture.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
