Pudla Indian Chickpea Crepes

🧂 Ingredients

• 1 1/3 cups chickpea flour
• 1 cup water
• 1/4 cup coconut cream
• 1 hot green chili
• 1 cup cilantro
• 1 inch fresh ginger
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp garlic salt
• 1/2 tsp turmeric
• 1/2 tsp cumin seeds

Instructions

• 1 In a large mixing bowl, place the chickpea flour, salt, chilli powder, garlic
  salt, turmeric and cumin seeds.
• 2 Thinly slice the chili and cilantro. Grate in the ginger. Mix in the water and
  coconut cream removing any lumps that may have formed. When you have a smooth
  mixture, leave it to sit for up to 2 hours.
• 3 When you’re ready to eat, get a tawa, crepe pan or non-stick frying pan and
  place over very high heat. Add a drizzle of oil then reduce the heat to medium
  high.
• 4 Using a ladle, spoon one helping of the batter into the centre of the pan,
  swirling it around gently with the handle to get it to spread as evenly as
  possible.
• 5 Cook Indian Crepes for 10 seconds on one side, then flip it over with a spatula
  and cook on the other.
• 6 The key is to drizzle oil on the edges of the pan before you cook the next
  Pudla. Once each crepe is finished cooking let them rest on a dish towel until
  ready to eat.

Nutrition Info