South Indian Crepe
A crispy, golden crepe with beautifully blackened edges, made from a simple fermented batter. Perfect for breakfast or a quick snack.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
Ingredients
- 1 cup rice flour
- ½ cup urad dal flour
- 1.5 cups water
- ½ teaspoon salt
- 2 tablespoons oil
Instructions
- 1
In a bowl, whisk together 1 cup rice flour, 1/2 cup urad dal flour, 1/2 tsp salt, and 1.5 cups water until smooth. The batter should be thin, like heavy cream.
- 2
Heat a non-stick skillet over medium-high heat. When a drop of water sizzles on contact, the pan is ready.
- 3
Pour a ladleful of batter (about 1/4 cup) into the center of the hot skillet. Quickly spread it outward in a circular motion using the bottom of the ladle to form a thin crepe.
- 4
Drizzle 1 tsp of oil around the edges and cook until the edges lift and turn golden brown and crispy, about 2-3 minutes. The surface should look dry and slightly blistered.
- 5
Flip the crepe and cook for another 30 seconds, until lightly golden. Fold in half and serve hot with chutney or sambar.
Tools you’ll need
- non-stick skillet
- mixing bowl
- whisk
- ladle
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