Description
This traditional Indian recipe features fermented rice crepes paired with a flavorful lentil stew and a fresh coconut chutney. The crepes are made by fermenting a batter of rice and urad dal to develop a light, tangy flavor and slightly crispy texture. Served alongside a spiced vegetable stew and tangy chutney, this dish is a wholesome and satisfying meal often enjoyed for breakfast or lunch.
Ingredients
Scale
Crepe Batter
- 2 cups rice
- 1 cup split urad dal (lentils)
- 1 teaspoon salt
Cooking
- 2 tablespoons oil (for cooking crepes)
Lentil Stew
- 3 cups water
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup cilantro, chopped
- Salt to taste (included in crepe batter, adjust if needed)
Coconut Chutney
- 1 cup fresh coconut
- 2 green chilies
- 1 tablespoon lemon juice
Instructions
- Soak ingredients: Soak the rice and split urad dal in water for 8 hours to soften them and prepare for blending.
- Make batter: Drain the soaked rice and dal, then blend into a smooth batter. Season with 1 teaspoon of salt and mix well.
- Ferment batter: Allow the batter to ferment for 12 hours in a warm place to develop a slightly tangy flavor and bubbly texture.
- Cook crepes: Heat a non-stick skillet over medium heat and add a few drops of oil. Pour a ladleful of batter onto the skillet and spread evenly into a thin circle. Cook until the edges lift and the bottom is golden, then flip and cook the other side until lightly browned.
- Prepare stew base: In a pot, heat oil and add cumin seeds. When they start to crackle, add chopped onion and sauté until golden and translucent.
- Add spices and tomatoes: Add chopped tomatoes, ginger-garlic paste, turmeric powder, and chili powder to the pot. Cook while stirring until the tomatoes soften and the mixture thickens.
- Simmer stew: Pour in 3 cups of water, bring to a boil, then reduce heat and simmer until the stew thickens slightly. Stir in chopped cilantro before removing from heat.
- Make chutney: In a blender, combine fresh coconut, green chilies, and lemon juice. Blend until smooth and set aside.
- Serve: Plate the fermented rice crepes with a side of lentil stew and coconut chutney for dipping or spreading.
Notes
- Maintaining a warm environment for fermentation (around 75-85°F) helps the batter ferment properly.
- You can adjust spice levels in the stew and chutney by varying chili quantity.
- Use fresh coconut for the best chutney flavor; canned is a suitable alternative if fresh is unavailable.
- The crepes can be made thinner or thicker based on personal preference by controlling the amount of batter spread on the skillet.
- Leftover batter can be refrigerated for a day and used for additional crepes.
