South Indian Crepe

Step 1

In a bowl, whisk together 1 cup rice flour, 1/2 cup urad dal flour, 1/2 tsp salt, and 1.5 cups water until smooth. The batter should be thin, like heavy cream.

Step 2

Heat a non-stick skillet over medium-high heat. When a drop of water sizzles on contact, the pan is ready.

Step 3

Pour a ladleful of batter (about 1/4 cup) into the center of the hot skillet. Quickly spread it outward in a circular motion using the bottom of the ladle to form a thin crepe.

Step 4

Drizzle 1 tsp of oil around the edges and cook until the edges lift and turn golden brown and crispy, about 2-3 minutes. The surface should look dry and slightly blistered.

Step 5

Flip the crepe and cook for another 30 seconds, until lightly golden. Fold in half and serve hot with chutney or sambar.