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Brown rice flour savoury Crepes

Potato crepes3

About:

As far as savory crepes go, this potato and rice flour crepe is one of my favorites. Its quick, filling, gluten free and vegan friendly (Think of these as vegan omelettes!).

More about Potato Flour:
Many retailers sell potato flour as a health food, most likely because it derives directly from the whole potato and is usually much more nutritious than processed wheat flour. Health experts are often quick to point out that potatoes are carbohydrates, however. The body is usually able to break them down into sugar relatively quickly, making them good for quick bursts of energy but not as useful when it comes to sustained nutrition.
It is high in many vitamins, for instance, including vitamin C and vitamin B6; it is also a good source of potassium, calcium, and dietary fiber, and contains some protein, as well.

Serves-2-3
Preparation time-10 minutes
Cooking time-15-20 minutes

Ingredients:

  • Rice flour- 1 cup (I used brown rice flour)
  • Potato flour-2-3tbsp
  • Chickpea flour-1/4cup
  • Finely chopped onion-1 medium
  • Chopped ginger-1 tsp
  • Finely chopped green chillies-2
  • Ground cumin-1 tsp
  • Salt- to taste
  • Water- 1 ¾-2 cups
  • Oil- for cooking crepes/dosa

Procedure:

  • In a mixing bowl, add rice flour, potato starch, chickpea flour, salt , onion, ginger, chillies mix well.
  • Add water and whisk until everything combined. (The batter should be slightly thinner than pancake batter and should be easily pourable). If the batter is too thick, add extra water.
  • Heat a non-stick pan, pour a ladle of batter on the hot pan. Using the ladle or back of a spoon, spread the batter around to form a thin crepe. (Drizzle some oil if desired).
  • Cook on medium heat for about 1 minutes or till the bottom side is golden.
  • Using a spatula, flip the crepe over and cook the other side till golden.

Potato crepes1

  • Serve hot with

Mint chutney

Mint sauce final

Coriander or cilantro chutney

Coriander chutney2

Date-tamarind chutney

Dates Tamrind Dip

Note:

  • Veggies like carrot, spinach can be used as a variation.
  • Potato starch can be replaced with corn starch.
  • White rice flour can also be used
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on May 10, 2015, in Indian, Main dish, Vegan. Bookmark the permalink. 17 Comments.

  1. I bet these taste a bit like my Mum’s potato cakes

    Like

  2. Reblogged this on poroshanko and commented:
    Like very much. I can eat a lot.

    Like

  3. Never tried potato starch, but this looks absolutely delicious Chitra!!

    Like

  4. Brown rice crepe!!!! That sounds pretty awesome.. Gotta try it asap

    Liked by 1 person

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