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    Home » Breakfasts » Methi Ghavan | Fenugreek Rice Flour Crepes

    Published: Jun 6, 2020 · Modified: Dec 9, 2020 by Priya * This post may contain affiliate links.

    Methi Ghavan | Fenugreek Rice Flour Crepes

    Recipe Print
    4 methi ghavan neatly arranged one after the other over a wire rack and text at the top
    4 Methi Ghavan | Fenugreek Rice Flour Crepes folded and placed on a wire rack and text at the top
    a couple of Methi Ghavan | Fenugreek Rice Flour Crepes placed over a wire rack with a side of peanut chutney with text at the top

    Methi Ghavan is a delicious Indian gluten-free crepes recipe! This vegan and gluten-free rice crepe or pancake recipe are made with no egg.

    This is one instant snack that can literally be made in 20 minutes! 

    a couple of Methi Ghavan | Fenugreek Rice Flour Crepes placed over a wire rack with a side of peanut chutney

    Table of Contents

    • A savory crepes fan!
    • Trending now
    • Why make this
    • What is methi?
    • Ingredients needed
    • Here's how to make it
    • Serving suggestions
    • Top tips, recommendations, and suggestions
    • More Crepe recipes
    • Methi Ghavan

    A savory crepes fan!

    A crepe is basically a really thin pancake that can be made sweet to savory. Indian style crepes have been one of our family's favorite breakfasts!

    In fact, they are a big deal in Indian cuisine and nearly every part of India has its own crepe recipe! While there are many sweet and savory crepes recipes, I am a fan of savory crepes! 

    Like Dosa is the South Indian crepe, Methi Ghavan is a Maharashtrian crepe. It's an easy breakfast or snack traditionally made with fresh fenugreek leaves.

    While the traditional dosa takes a while to prepare, crepes like these are instant.

    It’s such a versatile crepe/pancake recipe with no eggs or milk that always comes at hand when you want to prepare a simple snack guaranteed to be loved by your family or guests.

    Trending now

    Why make this

    • The batter requires no soaking or fermentation
    • A quick and easy snack
    • Vegan and Gluten-free pancake/crepe recipe
    • Can be made in 20 minutes

    4 Methi Ghavan | Fenugreek Rice Flour Crepes folded and placed on a wire rack

    What is methi?

    These crepes have a very special ingredient in them - Methi (in Hindi) or fenugreek leaves.

    The leaves have an earthy, grassy, have a slightly sweet aroma, and are a tad bitter to the taste.

    This medicinal herb has many health benefits. It helps digestion, is antioxidant, antibacterial, and anti-fungal. 

    You can add them to stuffed bread, batters, or even in dishes like these -

    • Spinach Peas & Fenugreek Curry
    • Methi Matar Malai (Vegan)
    • Cauliflower Fenugreek Stir-Fry
    • Fenugreek Lentil Stew. 

    Ingredients needed

    all the ingredients needed to make Methi Ghavan | Fenugreek Rice Flour Crepes placed in a tray with labels on them

    As you can see in the image above, we need just 6 basic ingredients apart from oil and salt to make these delicious Indian style gluten-free crepes!

    • Flour - Since we are making gluten-free crepes, rice flour is the key ingredient here. 
    • Fenugreek leaves or methi - This nutritious green leafy vegetable can be found in any Indian grocery store in the fresh produce and/or the frozen section. You can also use Kasoori methi instead. 
    • Green chilies or jalapenos
    • Ginger paste or minced ginger
    • Ground turmeric
    • Cumin seeds

    If you wish to serve this dry peanut chutney, then you will need peanuts, garlic, and dried red chilies. 

    Here's how to make it

    6 image collage showing the steps to make Methi Ghavan | Fenugreek Rice Flour Crepes

    This vegan rice crepe recipe is supremely simple and requires just about 10 minutes to prep.

    1. In a mixing bowl, add rice flour and salt.
    2. Then add ginger paste, minced green chilies, cumin seeds, and ground turmeric.
    3. Chop fenugreek leaves and add them to the bowl next. 
    4. Add oil 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. 
    5. Heat your skillet before greasing and grease it really well. 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.
      • Drizzle oil 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. 
      • Repeat these steps with the remaining batter. Make as many as you need. 
    6. To prepare the peanut chutney to serve with Methi Ghavan, heat a pan and dry roast peanuts, garlic, and dried red chilies. Roast till the peanuts turn light brown and it releases an aroma. 
      • Transfer it to a plate and once it cools down completely, grind it to a coarse powder. Add salt and mix. Dry peanut chutney is ready. 

    4 methi ghavan neatly arranged one after the other over a wire rack

    Serving suggestions

    Methi Ghavan is one such gluten-free pancake recipe that's delicious to taste. Eat them while they are still crisp and warm.

    It tastes best with this dry peanut chutney powder but you can serve them with green chutney or ketchup.

    The fenugreek leaves or methi gives it a slightly bitter taste but it is totally worth it.  These vegan rice crepes can be served for breakfast, snack, or as a light meal.

    You can also pack them in lunchboxes. Now the next time you have someone at home tell you that they are hungry or you want to keep some snacks ready for the kids once back from school, you have this recipe to the rescue.

    With literally no prep work required, this pancake recipe with no eggs or milk is a quick fix to satisfy the hunger pangs, plus it's hearty and very appetizing. 

    4 folded methi ghavan placed one on top of the other

    Top tips, recommendations, and suggestions

    There is no need to sieve the flour. You can also add jowar flour or sorghum millet flour along with rice flour to make it more nutritious.

    Use a 50:50 ratio of rice flour and jowar flour if doing so. You can also swap rice flour with other gluten-free alternatives like buckwheat or oat flour.

    While this gluten-free pancake recipe is made with fenugreek leaves, traditionally, you can substitute it with any greens like spinach, kale, or just cilantro or parsley.

    The consistency of the batter should not be too thin or too thick. It should have a flowing consistency.

    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. 

    While making these gluten-free pancakes, you can cook it in ghee if you are not vegan. It tastes really good when cooked in ghee.

    You can make the batter ahead of time and store it in the fridge. It stays good for a week. This way, you can make these crepes as and when needed. 

    This batter can also be frozen. You can store the batter in the freezer for up to a month. 

    Serving peanut chutney with these gluten-free crepes is optional but do try it! It really goes well with these vegan rice crepes.

    You can store this chutney in an airtight container for more than 6 months and use it as an accompaniment with any dish. 

    a hand holding a piece of methi ghavan and digging into a bowl of peanut chutney

    More Crepe recipes

    All these are pancake recipes with no eggs. 

    • Lentils & Spinach Crepes
    • Instant Carrot & Oats Dosa/Crepes
    • Potato Dosa
    • Green Peas Dosa

    Methi Ghavan | Fenugreek Rice Flour Crepes on a wire rack

    If you’ve tried this Methi Ghavan recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

    You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.
    a couple of Methi Ghavan | Fenugreek Rice Flour Crepes placed over a wire rack with a side of peanut chutney

    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! This is one instant snack that can literally be made in 20 minutes! 
    5 from 12 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: Indian, Maharashtrian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 6 people
    Calories: 261.83kcal
    Author: Priya Lakshminarayan

    Equipment

    skillet

    Ingredients 

    To prepare Methi Ghavan

    • 1 cup rice flour
    • 1/4 cup fenugreek/methi leaves chopped
    • 3 green chilies minced
    • 1 tbsp ginger paste
    • 1 tsp turmeric powder
    • 1 tbsp cumin seeds
    • salt
    • oil for cooking

    To prepare the peanut chutney

    • 1 cup unsalted peanuts
    • 5 cloves garlic
    • 2 dried red chilies
    • salt

    Instructions

    To prepare Methi Ghavan

    • In a mixing bowl, add rice flour and salt.
    • Then add ginger paste, minced green chilies, cumin seeds, and ground turmeric.
    • Chop fenugreek leaves and add it to the bowl next.
    • Add oil 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.
    • Heat your skillet before greasing and grease it really well. 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.
    • Drizzle oil 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.
    • Repeat these steps with the remaining batter. Make as many as you need.

    To prepare the peanut chutney

    • Heat a pan and dry roast peanuts, garlic, and dried red chilies. Roast till the peanuts turn light brown and it releases an aroma.
    • Transfer it to a plate and once it cools down completely, grind it to a coarse powder. Add salt and mix. Dry peanut chutney is ready.

    Notes

    There is no need to sieve the flour. You can also add jowar flour or sorghum millet flour along with rice flour to make it more nutritious. Use a 50:50 ratio of rice flour and jowar flour if doing so. You can also swap rice flour with other gluten-free alternatives like buckwheat or oat flour.
    While this gluten-free pancake recipe is made with fenugreek leaves, traditionally, you can substitute it any greens like spinach, kale, or just cilantro or parsley. The consistency of the batter should not be too thin or too thick. It should have a flowing consistency.
    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. 
    While making these gluten-free pancakes, you can cook it in ghee if you are not vegan. It tastes really good when cooked in ghee. You can make the batter ahead of time and store it in the fridge. It stays good for a week. This way, you can make these crepes as and when needed. This batter can also be frozen. You can store the batter in the freezer for up to a month. 
    Serving peanut chutney with these gluten-free crepes is optional but do try it! It really goes well with these vegan rice crepes. 

    Nutrition

    Calories: 261.83kcal | Carbohydrates: 30.32g | Protein: 8.13g | Fat: 12.84g | Saturated Fat: 1.81g | Sodium: 79.61mg | Potassium: 217.54mg | Fiber: 3.71g | Sugar: 1.93g | Vitamin A: 56.85IU | Vitamin C: 3.48mg | Calcium: 29.64mg | Iron: 1.7mg
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    Comments

    1. Sujatha Muralidhar says

      June 09, 2020 at 5:50 pm

      5 stars
      Thanks for sharing such a delicious healthy recipe. I have fresh fenugreek leaves sitting in my refrigerator. I'm reserving this for tomorrow's breakfast.

      Reply
    2. Pam says

      June 09, 2020 at 5:14 pm

      5 stars
      I love crepes in any form or fashion! These look awesome. Can't wait to try.

      Reply
    3. Irina says

      June 09, 2020 at 4:56 pm

      5 stars
      Thanks for a great idea to make savory crepes! I often make French crepes and serve them with sweet accompaniments. But the savory ones... yummy!

      Reply
    4. Suzy says

      June 09, 2020 at 4:45 pm

      5 stars
      Incredible! So delicious to make and love that you used rice flour for them!

      Reply
    5. Emily Liao says

      June 09, 2020 at 4:35 pm

      5 stars
      These were so delicious and much easier to make than I thought!

      Reply
    6. Rosemary says

      June 08, 2020 at 4:04 pm

      5 stars
      Delicious sounding recipe. I'm quite curious and intrigued by fenugreek leaves. This doesn't look too difficult so I'll certainly give a try and discover fenugreek.

      Reply
    7. kim says

      June 08, 2020 at 2:21 pm

      5 stars
      Love this recipe! It was so easy and tasty! Will definitely be making again!

      Reply
    8. Annie @ Annie's Noms says

      June 08, 2020 at 12:52 pm

      5 stars
      Oh wow, I am definitely making these, they look fantastic! I love fenugreek, but have never tried adding fenugreek leaves to crepes before. I love the colour too, these look so fresh and vibrant. I could just reach through the screen right now and grab a few!

      Reply
    9. Carrie Robinson says

      June 08, 2020 at 12:45 pm

      5 stars
      I have never heard of these before, but they sure do look delicious! 🙂

      Reply
    10. Noelle says

      June 08, 2020 at 12:31 pm

      5 stars
      These were delicious! Saving this recipe to make again soon for sure. Thank you!!

      Reply
    11. Erika says

      June 08, 2020 at 11:59 am

      5 stars
      I've never worked with rice flour before, but I'm excited to try these crepes.

      Reply
    12. Anonymous says

      July 22, 2017 at 5:57 pm

      Tried and happy to learn this variation .It's yummy .But can u please tell the reason of tearing of crepe while flipping to other side ?

      Reply
      • Priya says

        July 22, 2017 at 7:15 pm

        Thanks. Was your batter too thin?..make little thick crepes..it will not break then. Hope this helps. 🙂

        Reply

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