Chitiaps or chittaps or chitaps - RIce Flour crepes

East Indian Chitiaps - Rice flour crepes

Chittaps, Chitiaps or chittaps are often the common spellings used for these rice flour crepes. They are soft, porous, delicious pancakes made by East-Indians using rice flour, flour, and coconut milk. These are fermented overnight then cooked on a special chittaps skillet. But, a non-stick work just as well.

As a kid I only remember eating chitiaps at weddings. I use to call them east-Indian dosa. I loved the coconut flavor and the slightly sweet taste. Originally they are quite white in color but I always add turmeric or haldi to mine.. because I just like the wonderful golden color haldi brings to it. But, you can certainly omit it.

Chittaps - Rice Flour Crepes

5 from 1 vote

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Fermenting Time: 8 hrs

Total Time: 8 hrs 30 mins

Calories: 229kcal

Adjust Servings Here: 16 servings

Chittaps, Chitiaps or chittaps are often the common spellings used for these rice flour crepes. They are soft, porous, delicious pancakes made by East-Indians using rice flour, flour, and coconut milk. These are fermented overnight then cooked on a special chittaps skillet. But, a non-stick work just as well.

Ingredients

• 250 grams (1.56 cups) Rice flour
• 125 grams (1 cups) All-purpose flour maida
• 50 grams (3.38 tablespoon) Sugar
• ½ Cup (8 tablespoon) Coconut milk
• 1 tsp Instant yeast or toddy
• 1 Egg yolk
• ¼ cup (4 tablespoon) Cooking oil to grease the pan
• ¼ teaspoon Turmeric powder haldi (optional)

Instructions

Combine dry ingredients

• Combine rice flour, all purpose flour and sugar in a bowl

Combine wet ingredients

• Warm the coconut milk (no more than 110F) - add the yeast - mix well
• Let the yeast rest for 3 to 5 minutes until foamy
• Then add the egg and combine well.

Combine wet to dry ingredients

• Combine the yeast mixture to the flour mixture
• Mix well until you have no dry flour
• Cover and leave to ferment overnight at room temperature - minimum 8 hours

Chittaps consistency

• After 8 hours - stir the mixture well.
• If necessary add more coconut milk and make a dripping consistency

Prepare chittaps

• Heat a cast-iron skillet on medium low heat
• Lightly grease the pan with oil - wipe off any excess oil
• Pour about ¼ cup batter into the skillet
• Twirl the skillet and let the mixture spread evenly into a thin layer
• Cover the skillet and cook for a few minutes until the chittap is ready
• Continue in the same way with the rest of the batter until all the batter is used up.

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Nutrition Information

Calories: 229kcal | Carbohydrates: 44g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 6mg | Potassium: 80mg | Fiber: 1g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1.4mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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