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!
Servings 6 people
To prepare the peanut chutney
- 1 cup unsalted peanuts
- 5 cloves garlic
- 2 dried red chilies
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.
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.
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