Rice Crepe Recipes

Rice Flour Crepes

1 cup white rice flour
1/4 tsp salt
2 eggs
1 cup milk
1 tbsp oil or melted butter

In a medium mixing bowl, beat together all ingredients until smooth. Pour, using a 1/4 cup measure, into a medium-sized, hot, nonstick (or greased) skillet. Turn skillet to thinly, evenly distribute batter in a circle. Cook for about 30 seconds per side.
Spread with jam, nutella or simply butter and sugar, roll up and serve immediately. You can also roll these around breakfast sausages to make pigs in a blanket.

Makes about 8 crepes
Serves 2-3.


Homestyle Dosa

3/4 cup urad dal * See NOTE (175 millilitres)
3 1/2 cup water (750 millilitres)
2 cups rice flour (available in many grocery stores) (450 millilitres)
1 tsp salt
1 tbsp vegetable oil (15 millilitres)

Directions:
Homestyle Dosa
Soak the dal in a bowl overnight. Next morning, drain the water from the dal and place dal in a blender, together with 1 cup / 225 millilitres fresh, cold water. Blend until smooth. Depending on your blender, this may require giving the dal a stir manually at intervals.
In a saucepan, heat 1/2 cup (100 millilitres) of water over low heat, stir in 1 tablespoon (15 millilitres) of rice flour, and continue to stir until it begins to thicken. Set aside. In a large bowl mix together the ground dal, salt, remaining rice flour, and 2 cups (450 millilitres) of water. Stir well to make a thin batter.
Add the thickened rice paste and stir again to mix well. Cover the bowl and let stand for 5 to 6 hours at room temperature, or as long as 12 hours if you need to. Just before you begin cooking, lift up a spoonful of batter and pour it. The batter should resemble a thin crepe batter; add more water to thin it if necessary.
Heat a large (11- or 12-inch / 30 centimetre) griddle over medium-high heat. (You need a griddle with low sides, for the dosa will spread to the edge of the pan and if it has high sides, you’ll find it very difficult to lift the dosa off the pan.) With a paper towel (or the cut side of a potato, the traditional way), oil the surface of the griddle lightly. When it’s hot, pour on a 1/2 cup (100 millilitres) of batter, starting at the center and moving out in a spiral shape. Use a spatula or the back of a wooden spoon to help spread the batter as far as possible to the edge of the griddle. The dosa should be made as thin as possible. Allow to cook for approximately 2 minutes on the first side. Flip over and allow to cook for one minute on the other side. Timing depends on how hot the griddle is; don't be afraid to let the dosa cook longer. It is better to have a slightly crispy dosa than an undercooked one.
Repeat with the remaining batter. As each dosa is removed from the griddle, stack on a plate and cover the stack of dosas with a clean cloth to keep warm.


Rice Dosa

Rice flour- 4 cups
Green Chillies- 4 to 5
Eggs-2
Jeera- 1 tbsp
Grated Coconut - 2 cups
Coriander Leaves
Salt to taste
Water
Oil (for making the dosas).

Process
Method: Mix rice flour and eggs then add water to dosa consistency, i.e, It should be thick enough to be poured (like the consistency for a pancake). Cut green chillies into small pieces. Add them to the rice flour and water mixture. Further more, add jeera, grated coconut, coriander leaves and salt to taste. Heat tawa and pour oil to grease the pan (tawa). When the pan is hot enough, pour some of the batter into a dosa . Cook for 3 to 4 minutes. Tastes great when served with Tomato Chutney or Pudina Chutney or Mango Chutney.