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Methi Ghavan
Recipe

12 INGREDIENTS • 8 STEPS • 20MINS

Methi Ghavan

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!
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Methi Ghavan
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Cookilicious
Hi, I'm Priya! I am all about easy, mostly healthy, and always tasty vegetarian and vegan family recipes that are first tried and tested many times in my kitchen.
https://www.cookilicious.com/
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!
20MINS
Total Time
$0.69
Cost Per Serving
Ingredients
Servings
6
US / Metric
Methi Ghavan
Rice Flour
1 cup
Rice Flour
Fresh Fenugreek
1/4 cup
Chopped Fresh Fenugreek
Green Chili Pepper
3
Green Chili Peppers, minced
Cumin Seeds
1 Tbsp
Cumin Seeds
Salt
to taste
Oil
as needed
Oil
Peanut Chutney
Unsalted Peanuts
1 cup
Unsalted Peanuts
Garlic
5 cloves
Dried Red Chili Pepper
2
Dried Red Chili Peppers
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
266
Fat
12.5 g
Protein
8.8 g
Carbs
30.6 g
Add to plan
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Methi Ghavan
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author_avatar
Cookilicious
Hi, I'm Priya! I am all about easy, mostly healthy, and always tasty vegetarian and vegan family recipes that are first tried and tested many times in my kitchen.
https://www.cookilicious.com/

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 InstructionsHide images
step 1
In a mixing bowl, add Rice Flour (1 cup) and Salt (to taste). Then add Ginger Paste (1 Tbsp), Green Chili Peppers (3), Cumin Seeds (1 Tbsp), Ground Turmeric (1 tsp), and Fresh Fenugreek (1/4 cup).
step 2
Add a splash of Oil (as needed) 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 (as needed). 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 cloves), and Dried Red Chili Peppers (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.
step 8 Serve the methi with the peanut chutney on the side.
Tags
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Appetizers
Breakfast
Dairy-Free
Gluten-Free
Snack
Shellfish-Free
Vegan
Vegetarian
Indian
Rice
Vegetables
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