- Dish type
- Vegan pancakes
Here is a recipe for Indian savoury crepes with no eggs or milk, ideal for vegans. If you can't find asafoetida in your local supermarket, it is available in Asian and Middle Eastern shops.
1 person made this
- 150ml water
- 6 tablespoons gram (chickpea) flour
- salt and ground black pepper to taste
- 1 clove garlic, chopped
- 1 tablespoon curry powder
- 1 pinch asafoetida
- a few fresh coriander leaves
- oil for frying
MethodPrep:10min ›Cook:15min ›Ready in:25min
- In a medium bowl mix water and flour until smooth. Stir in salt, pepper, garlic, curry powder and asafoetida; mix well. Finally, stir in fresh coriander leaves and mix again until smooth and free of lumps.
- Heat oil in a large frying pan over high heat. Using a ladle, spoon batter into hot pan and tilt to spread batter into a circle. When edges are dry, flip. When golden brown on both sides, remove to serving plate; repeat with the rest of the batter.
Enjoy the crepes filled with a savoury potato and vegetable mixture, much like a samosa filling. Or, try making palak paneer and use to fill the crepes.
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I n this episode of Around the World in 80 Dishes, Chef David Kamen of The Culinary Institute of America demonstrates a recipe for dosas, Indian crêpes made from a batter of ground lentils and rice. The batter is allowed to ferment overnight, producing a light, foamy texture, and then is cooked on a griddle into a lightly crispy wrap.
Dosas can be eaten plain or with a variety of fillings. The masala version, like our recipe here, is spread with a curried potato mixture before being folded up. Alongside, we call for mango chutney, an easy and tasty option, but the most traditional accompaniments for dosas are sambaar (a soothing stew made from lentils, tamarind, and vegetables) and coconut chutney, a tangy condiment. If you want to try your hand at making the stew, you can use the sambaar in this recipe (though it&aposs slightly unorthodox, as it does not include tamarind) or this home cook&aposs sambaar from our Member Recipe database. This coconut chutney, from cookbook author Julie Sahni, would make a delicious pairing.
In India, dosas are eaten at many different times of day. They&aposre most popular as a hearty breakfast in southern states such as Kerala and Tamil Nadu, where the dish originated. In this primarily vegetarian region, the complete protein provided by the combination of rice and lentils, made easier to digest through the fermentation of the batter, is valued as a nutritious way to start the day. But dosas are common on the menus of southern-style restaurants across India and around the world, where they&aposre often served as a snack or light lunch.
Indian crêpes recipe - Recipes
Yes, the obsession continues. More Indian fried flat breads for breakfast, brunch and dinner. A batch of these keeps for a few days and is a nourishing accompaniment to a variety of meals and is especially nice with a chutney or some pickles and rice. If you are in a pinch for dinner, I would suggest rolling these up with a paneer cheese filling, served along with a potato dish. More Indian pancakes and crêpes are coming soon. As I said, it is an obsession…
|Chickpea Flour Crêpes|
|Recipe by Lisa Turner |
Published on May 23, 2012
Simple, spicy and savory Indian crêpes — roll up your favorite foods inside and enjoy
Preparation: 10 minutes
Cooking time: 50 to 60 minutes
- 1 1/2 cups chickpea flour (besan)
- 1 small onion, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1-inch piece fresh ginger, minced or grated
- 3 fresh green chilies, seeded and finely chopped
- 1 tablespoon ground coriander
- 1 teaspoon sea salt
- 1/4 teaspoon baking soda
- dash of cayenne
- dash of turmeric
- dash of ground cumin
- 1 1/2 - 2 cups water
- sesame oil for frying
In a medium bowl, combine the chickpea flour, onion, parsley, ginger, chilies, coriander, salt, baking soda, cayenne, turmeric and cumin.
Add enough of the water until you have a semi-thick batter and whisk with a fork. Cover and let rest for 30 minutes.
In a small non-stick frying pan, heat a few teaspoons of oil over medium heat. When hot, ladle about 1/2 cup into the pan and shape into a circle with the bottom of the ladle. Fry for a few minutes until the ends begin to brown, sprinkle with a bit of oil, and flip and cook for another minute or two. Transfer to a plate and keep warm in a 150°F oven. Repeat with the remaining batter.
First, make the coconut custard. Heat the milk, cream and coconut milk in a saucepan until just simmering. Meanwhile, whisk together the yolks, sugar, zest and cornstarch in a bowl until smooth. Slowly pour the warm milk into the yolk mixture while whisking. Pour the whisked mixture back into the saucepan and cook over low heat until simmering, then cook for another 2–3 minutes or until it has thickened. Stir in the coconut. Leave to cool.
For the pancakes, whisk together the flour, eggs, sugar, salt and ghee until smooth. Stir in the two milks and leave to stand for 20 minutes. Heat an 7 inch pancake pan, then rub 1/4 teaspoon of oil over the surface with paper towels. Pour about 3 tablespoons of the batter into the pan and swirl so the batter covers the bottom. Cook for about 20 seconds over medium heat, run a spatula around the edge and under and carefully turn over cook this side for 5–10 seconds or until the underside has a few brown spots.
For the neatest finish, use a 7 inch springform tin or a cake ring. Place one pancake on the bottom, spread with 1 1/2 tablespoons of the custard. Place another pancake on top and repeat until all have been used. Unmold when ready to serve and dust with confectioners’ sugar.
If you wish to serve the pudding warm, preheat the oven to 350°F. Place the pan in the oven and bake for 25 minutes. The top and base will crisp up, which is lovely but harder to slice. Dust with confectioners’ sugar to serve.
South Indian Rice and Lentil Crêpes (Dosa)
This quintessential South Indian food, which has been embraced globally, is a breakfast dish. However, it has morphed into an anytime crêpe and is served with a variety of fillings. The traditional filling is, of course, a soft mix of potatoes and onions.
2 cups long-grain rice (not basmati) 500 mL
1 cup split white lentils (urad dal) 250 mL
11⁄2 tbsp fenugreek seeds (methi) 22 mL
11⁄2 tsp salt or to taste 7 mL
3 to 4 tbsp oil 45 to 60 mL
1. Soak rice overnight in 6 cups (1.5 L) water. Clean and pick through dal for any small stones and grit. Rinse well. In another bowl, combine dal and fenugreek seeds and cover with 4 cups (1 L) cold water. Soak overnight.
2. Drain dal mixture. In a blender, purée mixture, in 2 batches, with 1⁄4 cup (50 mL) warm water for each batch. Blend continuously for 2 to 3 minutes to make a smooth batter. Transfer to a large bowl.
3. Drain rice and add to blender, in 2 batches, adding 1⁄4 cup (50 mL) water to each batch. Blend continuously for about 2 minutes, until batter is very smooth. Pour into lentil batter. Stir in salt and about 1⁄4 cup (50 mL) additional water to make a cake-like batter. Mix well to combine. Cover and set aside in a warm spot to ferment for 10 to 12 hours. Ideally, when ready, batter should be almost doubled and appear light and frothy. (This does not always happen, but, even so, the batter will be fine to use. It will lack the slight tang of a fermented batter.) Batter can be covered and refrigerated for up to 48 hours. Return to room temperature before proceeding with recipe.
4. When ready to make dosas, whip batter vigorously for 2 minutes. Thin batter with additional water as necessary until it resembles heavy cream — thick but pourable.
5. Heat a dry large nonstick griddle or heavy skillet over medium heat. Sprinkle a few drops of water to check if they sizzle and disappear. The correct temperature is very important. Using a 1⁄2-cup (125 mL) metal measuring cup, pour batter into middle of griddle and quickly spread with a circular motion using flat bottom of cup, from the inside to outer edge, forming a crêpe about 10 to 12 inches (25 to 30 cm) round. If metal cup is not available, use metal ladle and spread batter with bottom of ladle. This step requires quick action as crêpe (dosa) begins to cook almost instantly. Cover and cook for 2 minutes. Uncover and drizzle 3⁄4 tsp (4 mL) of the oil over top. Cook for 1 minute. Edges will begin to curl. Remove with spatula and fold gently in half. Repeat with remaining batter. Serve immediately with chutney.
Crêpes should be almost translucent — the thinner, the better. Stir batter well before pouring each, as batter tends to settle.
Potatoes with Two Onions filling: Serve with potato filling (see recipe, page 351). Place about 3⁄4 cup (175 mL) of the stuffing slightly off-center and fold in half. The stuffing does not run the length of the dosa. Serve with chutney.
Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.
Ingredients of Kohi Zeri
- 60 gm gelatin
- 4 tablespoon espresso coffee
- 800 gm condensed milk
- 6 cup water
- 1 cup sugar
- 3 cup half and half
How to make Kohi Zeri
Place a saucepan over medium flame and add 4 cups of the water, and bring it to a boil. Now, add in the espresso coffee and sugar to the boiling water. Stir the mixture until both sugar and coffee have dissolved. Next, in a large bowl, add gelatin with remaining water. Stir the mixture and let it stand for about 1-2 minutes.
Slowly add the boiled coffee mixture into the gelatin and stir continuously until the gelatin completely dissolved in it. Once done, transfer the coffee mixture into a bowl and allow it to cool. Refrigerate it until the mixture is set completely.
In a medium bowl, pour the condensed milk and half and half and mix. Stir the mixture until the ingredients are blended together. Take the refrigerated jelly out of the fridge and cut into equal sized cubes. Add these into a cup and pour the cream mixture over the cubes. Serve cold to enjoy!
Crêpes with Chocolate Filling
For the batter, mix the pastry flour, sugar, cocoa powder, salt, eggs, and butter. Gradually add the milk while stirring with a whisk. Let the batter rest for 1 hour.
Heat a large pan with a little bit of butter. While it melts, stir the mineral water into the batter. Pour a small ladle of the batter into the pan and tilt so that it is distributed evenly over the entire bottom of the pan. Flip the crepe, finish cooking, remove and let cool. Repeat the process until all the batter is used.
For the filling, chop the chocolate coarsely and melt together with the espresso over a hot (not boiling) water bath. Remove from heat and let cool. Separate the eggs, beat the egg yolks with the vanilla sugar over the hot water bath until thick and frothy and the sugar has dissolved. Beat the cold cream until stiff.
Beat the egg whites with the sugar until stiff. Stir the egg yolk mixture into the chocolate with a whisk. Quickly fold the whipped cream into the chocolate mixture, before it solidifies. Fold in the egg whites gently. Spread each crepe with some chocolate cream and fold or roll up. Serve sprinkled with cocoa and cinnamon sugar.
Cumin Chickpea Crêpes Recipe
I love legumes of all shapes, colors, and sizes, but if I had to play favorites, it is the chickpea I would single out as the cutest (right?) and the most incredibly versatile.
I love it in my vegetables, in my salads, and in my soups, in my hummus and in my baked falafel (I’ll be sharing a recipe soon), in my Nice-style socca and in my socca tarts (recipe in my upcoming cookbook!).
But my latest, fondest use for the pale yellow, nutty, slightly smoky flour that is ground from dried chickpeas, is this: a simple crêpe batter flavored with cumin that can be whipped up in a matter of minutes, with 100% pantry items.
My latest, fondest use for chickpea flour is this: a simple crêpe batter flavored with cumin that can be whipped up in a matter of minutes, with 100% pantry items.
The resulting golden crêpes (which happen to be gluten-free if that matters to you) are flavorful and nutritious, and can be used in various ways: you can fill them like classic savory crêpes, with whatever ingredients you have on hand you can garnish them with the spread of your choice, roll them up, and slice them into bite-size vortex rounds and you can serve them as a side, to dab at the juices of a vegetable curry.
In the photo above, I spread the crêpes first with tahini sauce, then with a dollop of mashed beets — the remnants of a purée I’d made for Milan before deciding beets were way too messy when an 8-month-old is manning the spoon — and a scatter of chopped hazelnuts. It was very, very good.
A nice variation on the process I’ve outlined below is to sprinkle the crêpes with chopped herbs (chives, cilantro), or seeds (sesame, cumin, fennel), or very finely minced or shredded vegetables (scallions, carrots) just after pouring the batter into the skillet, so they’re effectively studded with those ingredients, which looks and tastes lovely.
And next time, I plan to leave the batter out to ferment at room temperature — presumably just until bubbles start to form — to see how the flavor and texture are altered.
Are you a chickpea fan yourself? In what recipes do you like to use chickpea flour?
- 200 gram all-purpose flour
- 50 gram sugar
- optional: teaspoon custard powder (or vanilla powder, or a bit of vanilla extract)
- 3 eggs
- pinch of salt
- 400 ml lukewarm milk
- 50 gram butter + extra for cooking
- 1 recipe for praliné
- 100 gram milk chocolate
- small handful of almond shavings
&uarr click on the photo to enlarge
- small pan with a bowl that fits on top (bain-marie)
- medium-sized bowl
- small bowl
- medium-sized skillet
- large spoon
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Preparation -- 10 minutes
First create a praliné, or use a store-bought nut paste. Melt butter and make sure the milk is lukewarm. Combine milk and sugar with a pinch of salt in a medium-sized bowl.
Add the eggs one by one and stir with a whisk to create a smooth batter. Add custard powder and gradually add flour, make sure the batter is smooth again. Add melted butter to the batter and set aside.
Roast the almond shavings in a dry skillet, so don't add any butter or oil. Transfer the almond shavings to a small bowl as soon as they're golden brown.
Praline and chocolate crêpes
Finishing the praline and chocolate crêpes -- 20 minutes
Heat the skillet again, this time you add a bit of butter. Add a large spoonful of batter and make sure it's a real thin layer. Make sure they don't become dark, a very light color is enough and then turn them over.
Transfer the crêpe to a plate and put a second plate upside down on top to keep them warm. Repeat until all the batter has been used. Meanwhile melt some chocolate by adding a small layer of water to the pan.
Put the bowl on top with the chocolate into pieces inside of it. Heat the water on medium-high heat to slowly melt the chocolate. Coat a crêpe with a thin layer of praline and fold them in half twice.
- Serving Size: 1 (61.6 g)
- Calories 49.7
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0.4 mg
- Sodium - 132.7 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 1.4 g
- Sugars - 0.3 g
- Protein - 2.5 g
- Calcium - 14.8 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat a nonstick skillet over medium heat.
Put the teff flour, chickpea flour, baking soda, and salt in a medium bowl and whisk vigorously to combine and to beat out any lumps in the chickpea flour. Add the carbonated water and yogurt and whisk well to combine. When the griddle is hot, whisk in the vinegar to combine. The batter will rise and foam, and the consistency will be thin and kind of like chocolate milk.
Form each crêpe by using a 1/3-cup measure to scoop the batter from the bottom of the bowl and pour it into a disk on the hot pan. Use a spoon to quickly and lightly smooth the batter into a 6-inch disk, starting in the center and working in concentric circles until you reach the edges (keep the center of the crêpe the thickest and the edges the thinnest the crêpe should be between 1/3 and 1/4 inch thick).
Cover and cook for 1 minute. The crêpe should be dry on the top with a smattering of little holes over its surface. Uncover and continue to cook the crêpe without turning it for to 1 1/2 minutes. The total cooking time for each crêpe should be 2 to 2 1/2 minutes. When fully cooked, the crêpe should be dry on top with a few air-bubble holes, and the bottom should be firm, smooth, and lightly browned. Depending on your cookware and stove, you’ll need to adjust the heat to achieve this result.
Use a flat, flexible spatula to loosen and release the crêpe,and then quickly transfer it to a plate and cover with a clean,dry tea towel. Repeat the cooking process until all the batter has been used. As the crêpes are made, stack them on top of each other and keep them covered with the towel so they don’t dry out.
As they cool, the crêpes will develop a spongy-stretchy texture. Let them rest until they’re room temperature, then wrap the stack loosely in a clean, dry tea towel and seal it in a ziplock bag until serving time.
*Be sure the crêpes are COMPLETELY cool or the bag will collect moisture and they’ll spoil. If you notice any condensation, open the bag to air it out.*
*Cooking Tip: For the best success, make these crêpes on a flat, anodized griddle or pan. If the crêpes are sticking as they cook, mist the pan with a small amount of oil. Keep in mind, just as with traditional teff injera, the first one cooked is usually a throwaway or a treat for the cook!*