This month we were challenged to make pathiri, which are rice flour pancakes traditionally eaten during Ramadan. I am sure I must have tasted them when I was in Dubai over Ramadan, but I cannot remember that far back ;). I have a lot of gluten free flour in my house but I do not have any rice flour, and so I could not make traditional pathiri. However the mandatory item was to make a crepe of your choosing, representing your inner creativity or based on your experience that interests you and add any “simple” condiments to complement your style, your culture or flavours you chose. I decided that the best thing for me to do was to create a crêpe recipe using the ingredients I had to hand, being chickpea flour and coconut milk. I also wanted to create a vegan dish and so did not use eggs for this chickpea crêpe recipe. I was a little worried that the batter would be too thick, but it was perfect. I made small crêpes to eat with savoury mince and I served them in the manner they would be traditionally served at a Muslim table, with no cutlery. You use the crêpe to gather the mince and the combination of flavours made for a very delicious Sunday supper.
- 250g chickpea flour
- 5mls masala
- Pinch of salt
- 430mls coconut milk
- Ghee for frying
- Place the chickpea flour into a bowl
- Add the masala and salt and mix in
- Using a whisk, slowly mix in the coconut milk making sure you have no lumps in the batter
- Set aside for half an hour at least
- Heat a crêpe pan
- Melt some ghee on the pan and brush off the excess ghee
- Place 60mls of the batter onto the pan and twirl to get a circle
- Turn only once the batter is cooked
- Leave for another minute before taking off the pan and making the next one
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The April Daring Cooks Challenge was brought to us by Joanna from What’s On The List. She taught us all about Pathiri and challenged us to create our own version of this inspirational Indian dish!
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