Saturday, February 1, 2014

Crispy rice flour crepes with veg filling

 

Crispy rice flour crepes with veg filling

 
 



 

 

Ingredients

1 cup water...
½ cup rice
  1 teaspoon cumin seeds
  salt
4 Tablespoons finely chopped cilantro
 2 tablespoons finely chopped ginger
 Oil 3 tbsp

For filling

Chopped boiled potato ,
onion,
tomato,
green bell pepper
 mix well and add salt n pepper.

Method

In a bowl, add the rice flour, salt, cumin, and water and whisk into a thin batter.

Add the ginger, chili, coriander leaves and mix.

Prepare a large non stick pan and heat on medium.

When hot, add a few drops of oil and spread on the pan.

Fill a ladle with the batter and drop/drizzle it on the hot pan to make a lacy crepe.

Drizzle a few drops on oil on the edges.

Cook on medium heat until the edges start to leave the pan and look golden. 5-7 minutes.

Put filling in middle n fold and serve with chutney.

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