Rice crepe' Recipe

Rice crepe'

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2 cup rice-soaked over night
1 cup black skin lentil-soaked over night
1 cup cooked rice
1 tsp fenugreek seeds (halba)-soaked over night
1 1/2 tsp salt
2 cup water

Ghee or oil for greasing
mango slices for garnish-(optional)

1 red onion-chopped
1 red chilly , chopped
1 stalk curry leaves, chopped
1 tsp mustard seed

How to make Rice crepe'

1. Wash the soaked rice and drain off water.
2. Wash the lentils and drain off water and discard the lentil skins. Lesser skins left is fine.
3. Blend all the ingredients in a blender with water until very fine.
4. Leave in the fridge for 8 hours .
5. Add the additional ingredients if you prefer spicy (which is rather nice), or you can leave it plain.
6. Heat a non-stick griddle, grease it and pour about 1/2 cup of batter on it and spread with a spatula to make a paper thin crepe'. Use low heat.
7. Drip some oil on top and side. Once the surface is dry, scrap pancake and fold into half. No need to over turn.
8. Serve hot with your favourite dessert or curry.

Question from the Chef

“What do you think of pancake made from rice?”

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