Authentic Garlic Rice Crepe Recipe – South Indian Dosa Style

Last Updated on 4 months by Neha Deshmukh

Authentic Garlic Rice Crepe Recipe – South Indian Dosa Style

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a super flavorful Garlic Rice Crepe. It’s a South Indian classic, often enjoyed for breakfast or a quick evening snack. Honestly, the aroma of this cooking fills the kitchen and just feels like home. It’s a bit like a dosa, but with a wonderfully pungent garlic kick! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another crepe recipe. It’s a burst of South Indian flavors, incredibly easy to make (once you get the hang of the lacy texture!), and seriously satisfying. The fresh garlic and coriander paste are the stars, giving it a unique taste you won’t find anywhere else. Plus, it’s a fantastic way to use up those gorgeous garlic stems! You’ll love how quickly it comes together and how much everyone enjoys it.

Ingredients

Here’s what you’ll need to whip up these delicious crepes:

• 1 cup Rice Flour
• 20-22 Fresh Green Garlic stems
• 1 cup Chopped Coriander
• 0.5 teaspoon Chili Paste (optional)
• 1 tablespoon Curd (plain yogurt)
• 0.5 teaspoon Cumin Seeds
• Salt to taste
• Ghee as needed

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Garlic Stems: Don’t toss those stems! They have a milder, sweeter garlic flavor than the bulb itself and are perfect for this recipe. If you can’t find them, you can use extra garlic cloves, but the stems really add something special.
• Rice Flour: I recommend using a good quality, finely ground rice flour. The kind used for idli or dosa works beautifully. Avoid coarse rice flour, as it can make the crepes grainy. (Around 180g)
• Ghee: Ghee (clarified butter) is traditional and adds a lovely richness. But, if you prefer, you can use oil – though the flavor won’t be quite the same. I always use homemade ghee, but a good store-bought brand works too!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need that amazing garlic-coriander paste. Grind the fresh garlic stems and coriander into a fine paste using minimal water. You want it to be smooth, but not watery.
2. In a bowl, combine the paste with the rice flour, curd, cumin seeds, chili paste (if using), and salt.
3. Now, slowly add water and mix everything together until you get a thin batter consistency. It should be pourable, like a thin pancake batter.
4. Heat a non-stick griddle or tawa on high flame until it’s steaming hot. This is crucial for getting that lacy texture.
5. Pour a ladleful of batter onto the hot griddle, and quickly spread it in a circular motion from the center outwards. This creates the beautiful lacy pattern.
6. Cover the crepe and cook for about 2 minutes on medium flame, until the surface dries out. You’ll see little bubbles forming.
7. Drizzle a generous amount of ghee around the edges and over the top. Flip the crepe and cook the other side uncovered for another 2 minutes, until golden brown and crispy.
8. Serve immediately! These are best enjoyed hot off the griddle.

Expert Tips

• Hot Griddle is Key: Seriously, don’t skimp on the heat! A hot griddle is what gives you those lovely, crispy edges.
• Batter Consistency: If the batter is too thick, the crepes will be dense. If it’s too thin, they’ll be fragile. Add water a little at a time until you get it just right.
• Don’t Overmix: Overmixing can develop the gluten in the rice flour, making the crepes tough. Mix just until combined.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your rice flour to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: My family loves a little heat, so I usually add the chili paste. But, if you prefer a milder flavor, simply leave it out. You could also add a pinch of red chili powder for a subtle kick.
• Regional Variations: In Karnataka, they sometimes add a pinch of asafoetida (hing) to the batter for extra flavor. In Tamil Nadu, you might find these crepes served with a spicy coconut chutney.

Serving Suggestions

These Garlic Rice Crepes are fantastic on their own, but they’re even better with some accompaniments!

• Homemade butter is a classic pairing.
• A cool, refreshing yogurt dip is also delicious.
• Spicy coconut chutney adds a lovely contrast.
• Sambar is another popular choice, especially for breakfast.

Storage Instructions

These are really best enjoyed fresh. But, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. They won’t be as crispy, but still tasty! Reheat gently on a griddle or in a pan.

FAQs

Let’s answer some common questions:

• Is this crepe best served immediately? Absolutely! They’re at their crispiest and most flavorful when served hot off the griddle.
• Can I use store-bought garlic paste? You can, in a pinch. But, the flavor won’t be as fresh and vibrant as using fresh garlic stems.
• What type of rice flour works best for this recipe? A finely ground rice flour, specifically one used for idli or dosa, is ideal.
• How can I achieve the lacy crepe texture? A hot griddle and spreading the batter in a circular motion are key!
• Can this batter be made ahead of time? Yes, you can make the batter a few hours ahead of time and store it in the refrigerator. Just give it a good stir before using.

Enjoy making these delicious Garlic Rice Crepes! I hope they bring a little bit of South Indian sunshine to your kitchen. Let me know how they turn out in the comments below!