Vegan and Gluten-Free Sweet Rice Crepes/Pancakes

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Scrumptious Crepes made with rice, coconut and Jaggery. These delicious coconut crepes also know as sweet dosa in Indian cuisine are guilty pleasure for not just vegan and Gluten-free diet but for all foodies.

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The caramel/molasses flavour from the jaggery and with sweetness of coconut makes these crepes/pancakes make you a winner among the crowd you are trying to feed. You can also boast their health benefits keeping in mind the super food contents of the recipe such as coconut and jaggery.

Ingredients:

  • Rice (Basmati or Dosa Rice) – 150 gm
  • Fresh Coconut – ½
  • Coconut milk – 400 ml
  • Jaggery or Sugar 150 gm

Method

  • Soak rice overnight.
  • Alternatively one can use rice flour.
  • Break or grate jaggery in small pieces and soak overnight in 50 ml water.
  • Alternatively one can use dark brown sugar. Sweetness can be altered by adding
  • If you like the taste of caramel or molasses, you might prefer to use jaggery. 
  • In the morning wash rice a few times until water runs clear of starch.
  • Sieve the jaggery and discard the grit at the bottom.
  • Scrape flesh from half of a coconut.  Or removing the quantity of jaggery and/or sugar depending on the sweetness of the crepes/pancakes you may prefer.
  • Alternatively use desiccated coconut or coconut flour. (Flavour will be slightly different from fresh coconut)
  • Put rice, coconut and jaggery in a food processor and blitz while adding coconut milk little by little to aid grinding process until you get a smooth batter.
  • The final consistency of the batter could be of pancake or of crepes mix depending on what do plan to make. A little water can be added to get the desired consistency.
  • Keep the mix in a warm place for 8-10 hours to help fermentation process. It could be a warm oven or an airing cupboard. Remember to use a larger vessel to avoid overflow of the mix.
  • The batter can be used to make crepes or pancakes without the fermentation process. The flavours are different from a fermented batter though.
  • Heat a non-stick frying pan on medium heat and brush with a little oil.
  • Pour one ladle of batter and spread in the shape of either a pancake or a crepe.
  • Cook for couple of minutes until the edges start to look golden at the edges.
  • You may not need any extra oil as fresh coconut has adequate oil to aid cooking process.
  • Flip it over and cook for another couple minutes.
  • Serve hot with your choice of toppings and fruits.
  • You might find it unusual, but it can be served with coconut chutney instead of maple syrup, golden syrup or honey.

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