Chittaps – Rice Flour Crepes

Ingredients

• ½ cup (80 g) Rice flour
• 1 cup (125 g) All-purpose flour maida
• ¼ tsp Kosher salt
• 2 tbsp Sugar
• 1 Cup (240 ml) Coconut milk
• 1 – 1½ cup (300 ml) Warm water (110 F) traditionally toddy water is used
• 1 tsp Instant yeast or toddy
• 1 large Egg
• 1/4 cup Cooking oil to grease the pan
• 1/4 tsp Turmeric powder haldi for color (optional)

Steps

1. Dry ingredients – Combine rice flour, all-purpose flour, salt, and sugar in a large mixing bowl
2. Wet ingredients – In a large mixing bowl, combine the coconut milk, yeast, egg, and water. Use a whisk to ensure no lumps. Leave to rest for 3 to 5 minutes until foamy.
3. Combine – Add the dry ingredients to the wet ingredients and combine well with a whisk to ensure no lumps.
4. Rest/ferment – Cover the bowl and leave to rest in a warm place for 2 hours. Pro tip – Traditionally the batter is fermented for at least 8 hours.
5. Consistency – after the resting time, adjust the consistency of the batter with more water or coconut milk.
6. Pan – Heat a cast-iron skillet on medium-low heat. Lightly grease the pan with oil – wipe off any excess oil.
7. Crepe – Pour about 1/3 cup batter into an 8-inch non-stick frying pan. Twirl the pan and let the mixture spread evenly into a thin layer.Pro tip– traditionally, a specially designed cast iron chitap pan is used for this recipe.
8. Cook – Cover the pan with a lid and cook for a few minutes until the chittap is ready. Traditionally, chitaps are cooked on only one side. Pro tip – When done the edges will be slightly crisp and leave the sides. There will be lots of holes on the surface.
9. Process – Continue the same way with the rest of the batter until all the batter is used up. Store the chipas in clean fresh kitchen towels to prevent them from drying.