Rice Crepes Made with Coconut Milk | Kaima Pathiri

Quick, Simple, Light, and Unique. These crepes go well with any curry or side dish.

Total time is not inclusive of the time taken to soak the rice (2-3 hours minimum).

The Recipe Intro has more pictures and Video in Malayalam. Check it out.

Ingredients:

Kaima Rice/Jeerakasala Rice (traditionally used) OR if you can't find these, use Basmati rice. That's good too.		1 cup
medium consistency coconut milk -  freshly made  is best (the 'first' milk that is made from squeezing grated fresh or frozen coconut that has been ground with minimum water to a fine paste, through a muslin cloth.)		2 cups
eggs		2
oil for greasing the pan		As needed,

Method:

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1. Wash the rice thoroughly. Soak for 2-3 hours.
2. Add the rice to a blender with a half cup of coconut milk. Blend till you get a smooth batter, without any grains. (If you are using a stronger blender you can use all the coconut milk at once, but for regular ones, this might cause the batter to leak from the blender).
3. Add the remaining coconut milk along with the eggs and blend once more.
4. (The batter should be very thin and smooth without any grits of rice).
5. Heat a non-stick pan that has been lightly greased with oil.
6. Blend the batter once more till it turns foamy on top OR I like to use a handheld whisk to get it foamy each time batter is to be poured.
7. Take a large round ladle and scoop from the top so that you get a lot of foam with each ladle of batter.
8.  Pour the foamy batter onto the pan to naturally form a round crepe. Don’t spread it with the ladle or swirl the pan for best results just let the batter spread out. Using a small pan ensures a nice round shape.
9. Allow cooking for a minute or so, till the top cooks through. Do not cook the second side.
10. Flip onto a large wire mesh sieve so that they ‘air out’ briefly while you prepare the next one. Later fold in half, then into a quarter so they form triangular shapes.
11. These crepes are very delicate and need to be handled gently. Do not stack them without folding.
12. Repeat with the remaining batter. Keep whisking in between (as needed) to keep the batter foamy.
13. Serve immediately with any curry (Chicken Curry or Potato curry is good).

 

Rice Crepes Made with Coconut Milk | Kaima Pathiri

Notes:

• There is no need to add salt to these crepes as they are meant to be served with curry. I have found them to be softer without the salt. For those who would like them sweet, you can add sugar to the batter. We prefer them without salt and served with Chicken Curry.

 Key Ingredients: Raw rice, Coconut Milk, Egg.

Let us know if you tried it – Rice Crepes Made with Coconut Milk | Kaima Pathiri.