Paper-thin, lacy Mangalorean rice crepes made from a watery batter — soft, delicate and perfect with coconut chutney.
Ingredients
2 cups raw rice soaked
Grated coconut
Salt
Water
Method
Soak rice 3 hours. Grind with coconut to very smooth batter. Add water to make very thin batter. Season with salt. Pour small ladle on hot non-stick tawa, spread thin. Cover and cook until set. Fold and serve.