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RECIPE
12 INGREDIENTS8 STEPS20MIN

Methi Ghavan

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Cookilicious

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Methi Ghavan is an Indian gluten-free crepes recipe! This vegan rice crepe/gluten-free pancake recipe is made with no eggs or milk but rice flour and Fenugreek leaves. One instant snack that can literally be made in 20 minutes!
20MIN
Total Time

Cookilicious

Welcome to Cookilicious! I am so glad that you are here to know more about me. I am Priya Lakshminarayan, the recipe developer, food photographer, creative writer and the face behind Cookilicious!
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Methi Ghavan

1 cup
Rice Flour
1/4 cup
Chopped  Fresh Fenugreek
3
Green Chili Pepper , minced
1 Tbsp
Cumin Seeds
to taste
to taste
Oil

Peanut Chutney

1 cup
Unsalted Peanuts
5 cloves
2
Dried Red Chili Peppers
to taste

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Nutrition Per Serving

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CALORIES
271
FAT
12.5 g
PROTEIN
9.0 g
CARBS
31.8 g

Author's Notes

Make sure the pan is not too hot when you pour the batter over it or the crepe will cook unevenly. Also, be patient while cooking them. Do not be in a hurry to flip them over. Else they will break. They need to brown lightly and come off the pan easily, then flip it to the other side. Making crepes takes a little bit of practice, but you’ll be a pro after knocking out 2 or 3 crepes.

Cooking Instructions

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Step 1
In a mixing bowl, add Rice Flour (1 cup) and Salt (to taste). Then add Ginger Paste (1 tablespoon), Green Chili Pepper (3), Cumin Seeds (1 tablespoon), Ground Turmeric (1 teaspoon), and Fresh Fenugreek (1/4 cup).
Step 2
Add splash of Oil (to taste) and water and mix it to make a smooth batter. The pouring consistency of the batter should be like for crepes. Not very thick and not very thin.
Step 3
Heat your skillet before greasing and grease it really well with more Oil (to taste). Then pour a ladle of batter over the hot pan. The batter will start cooking the moment it’s in the pan so you have only a few seconds to swirl it all around to cover the bottom. You will not be able to spread it much like a pancake though.
Step 4
Drizzle more Oil (to taste) around it and cover it with a lid. Leave to cook until the edges start to crisp up and turn brown. Then loosen with a spatula and flip. And cook until spottily brown on the other side.
Step 5
Repeat these steps with the remaining batter. Make as many as you need.
Step 6
Heat a pan and Unsalted Peanuts (1 cup), Garlic (5 clove), and Dried Red Chili Pepper (2). Roast till the peanuts turn light brown and it releases an aroma.
Step 7
Transfer it to a plate and once it cools down completely, grind it to a coarse powder. Add Salt (to taste) and mix. Dry peanut chutney is ready.
Step 8
Serve the methi with the peanut chutney on the side.

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Nutrition Per Serving
Calories
271
% Daily Value*
Fat
12.5 g
16%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
31.8 g
12%
Fiber
3.8 g
14%
Sugars
2.2 g
--
Protein
9.0 g
18%
Sodium
9.0 mg
0%
Vitamin D
--
--
Calcium
54.9 mg
4%
Iron
1.9 mg
11%
Potassium
148.3 mg
3%
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