Chittaps - Rice Flour Crepes - East Indian Recipes

Homemade Rice Flour Crepes or Pancakes called Chitiaps

Chittaps - Rice Flour Crepes

Prepare to unlock the secrets behind creating the most delectable Chitaps - East Indian Rice Crepes that will entice even the most discerning food lovers. Traditionally made for festive occasions, these can easily be made into everyday savory bread too.

Course Breakfast

Cuisine East-Indian, Indian

Keyword Chittaps, crepes, East-Indian recipes

Prep Time 10

Cook Time 20

Fermenting Time 8

Total Time 8 30

Servings servings

Calories 229kcal

Ingredients

½ cup Rice flour
1 cup All-purpose flour maida
¼ tsp Kosher salt
2 tbsp Sugar
1 Cup Coconut milk
1 - 1½ cup Warm water (110 F) traditionally toddy water is used
1 tsp Instant yeast or toddy
1 large Egg

Plus

1/4 cup Cooking oil to grease the pan
1/4 tsp Turmeric powder haldi for color (optional)

US Customary - Metric

Instructions

Dry ingredients - Combine rice flour, all-purpose flour, salt, and sugar in a large mixing bowl
½ cup Rice flour, 1 cup All-purpose flour, ¼ tsp Kosher salt, 2 tbsp Sugar
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.
1 Cup Coconut milk, 1 - 1½ cup Warm water, 1 tsp Instant yeast, 1 large Egg
Combine - Add the dry ingredients to the wet ingredients and combine well with a whisk to ensure no lumps.
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.
Consistency - after the resting time, adjust the consistency of the batter with more water or coconut milk.
Pan - Heat a cast-iron skillet on medium-low heat. Lightly grease the pan with oil - wipe off any excess oil.
1/4 cup Cooking oil
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.
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.
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.

Notes

- The first is the consistency of your batter. Aim for a batter that is smooth and slightly thick, similar to pancake batter. If your batter is too thin, your Chitaps will be thin and fragile. On the other hand, if your batter is too thick, your Chitaps will turn out dense and heavy. Finding the right balance may take a few tries, but remember that practice makes perfect.
- Another important aspect of achieving the ideal texture is getting the temperature of your pan just right. The pan should be hot enough to create a sizzle when you pour the batter, but not so hot that it burns the Chitaps before they are fully cooked. Start with medium heat and adjust as needed. If the Chitaps are browning too quickly, lower the heat. If they are taking too long to cook, increase the heat slightly.
- Greasing the pan properly is also essential for achieving the desired texture. Before pouring the batter, make sure the pan is evenly coated with oil or ghee. This will prevent the Chitaps from sticking and help them develop a crisp exterior. Use a brush or a paper towel to distribute the oil evenly across the pan’s surface.
- As you continue to make Chitaps, you’ll develop a rhythm and a better sense of timing. Remember, practice makes perfect, so don’t be discouraged if your first few attempts aren’t flawless. With each batch, pay attention to your technique and adjust accordingly to achieve the ideal texture. Before you know it, you’ll be churning out perfectly textured Chitaps that will impress even the most discerning palates.

Nutrition