Have a go at this popular South Indian style crepe recipe
10 mins + 30 mins rest time
- 1 brown onion, peeled
- 2-3 green chillies, finely chopped
- 10 curry leaves
- Large handful coriander
- 130g coarse semolina
- 150g rice flour
- 50g plain flour
- 500-700ml water
- 2 tsp Rajah Cumin Seeds
- 1 tsp Rajah Coarse Black Pepper
- Chutneys of choice (to serve)
- Add the peeled onion, green chillies, curry leaves and coriander to a food processor and pulse until finely chopped.
- Add to a large bowl with the semolina, rice flour and plain flour. Slowly whisk in 500ml water and mix until well combined, adding more water if needed. The mixture should feel runny, the consistency of milk. Add in the cumin seeds and black pepper and leave the batter to rest for 30 mins.
- After 30 mins, give the mixture a good whisk again as the flours will have separated.
- Heat a non-stick crepe pan (or flat frying pan) over a medium-high heat with a drizzle of oil. Once hot, use a ladle to pour some of the batter onto the pan in a circular shape filling in the gaps in the middle with more drizzles (it should sizzle). Once bubbles appear on the surface and the bottom has set and turned golden, use a spatula to flip over and cook for a further 20 seconds on the other side, before removing to a serving dish. Repeat with the remaining batter.
- Enjoy with your favourite chutneys!