Ingredients 3 cups of white rice
1 cup black gram
1/2 cup cooked rice
Water as required
Salt to taste
Ghee as required
A pinch of sugar (optional)
Wash rice and black gram twice, separately in cold water. Drain and add water to both until submerged by 2 inches. Cover and soak for 6-8 hours.
Grind together soaked rice, black gram, cooked rice, water and sugar to make a smooth, medium-thick and fluffy batter. Do this in batches.
The cooked rice gives a good texture to the crepe and sugar helps in the fermentation process.
Transfer to a deep bottomed vessel. Stir and mix the batter with a spatula. Cover and let it ferment overnight in a warm place. The batter will rise as it ferments. Make sure to use large vessels to hold the batter as it rises.
Add salt before making the crepe. Mix well. At this point, you can refrigerate the batter until you wish to make the crepe.
Heat a griddle on medium-high flame. Brush the griddle with a little oil. Pour a ladle of batter in the middle of the griddle.
Using the back of the ladle, spread the batter, starting from the middle and spirally outwards until the crepes are very thin and about 8 to 10 inches across.
Cover and cook until the bottom part starts to brown. Brush a little ghee on top of the crepe.
Transfer to a plate. Repeat with the remaining batter.
Serve hot with spicy vegetable stew or your favourite chutney. Enjoy.