Description
A traditional Indian dish featuring fermented rice crepes served with a flavorful lentil stew and chutney.
Ingredients
Scale
- 2 cups rice
- 1 cup split urad dal (lentils)
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 2 tablespoons oil (for cooking crepes)
- 3 cups water (for stew)
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon chili powder
- 1/2 cup cilantro, chopped
- 1 cup coconut (for chutney)
- 2 green chilies
- 1 tablespoon lemon juice
Instructions
- Soak rice and urad dal in water for 8 hours.
- Blend soaked rice and dal into a smooth batter, season with salt.
- Allow batter to ferment for 12 hours in a warm place.
- Heat a non-stick skillet and pour a ladle of batter, spreading evenly.
- Cook until edges lift, then flip and cook the other side.
- For the stew, heat oil in a pot, add cumin seeds, and onion; sauté until golden.
- Add tomatoes, ginger-garlic paste, turmeric, and chili powder; cook until tomatoes soften.
- Add water and simmer until thick; stir in cilantro.
- For the chutney, blend coconut, green chilies, and lemon juice until smooth.
- Serve crepes with stew and chutney on the side.
Notes
- Fermentation time may vary depending on the temperature.
- Adjust spice levels to preference.
- Best served hot with chutney.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 2 crepes with stew and chutney
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg