How is your summer coming along guys? Mine seems to be rolling by in fast forward motion and I am having trouble keeping up! I just returned from spending time with family in India and although we had an awesome time, it was quite hectic since we traveled quite a bit trying to meet up with all our folks both on my husband’s side and my side. And the fiesta monsoon rains did not help! So towards the end of the 4 weeks, my children were really tired and did not want to meet any more people 🙂 Actually by that time, I had also reached saturation point and was looking forward to getting home!
Feels good to be back in my kitchen and on the very first day back, I tried a new recipe which came out fabulous. I will be sharing that soon. The recipe that I am sharing today is one that I have made many times over the past few months but never got a chance to post. So I finally sat down and edited the video so I can post it. So this is yet another ‘roti’ recipe? Well, I called it roti for lack of a better name…but it’s more like a crepe or a pancake. I wanted to post this since some of my followers do not find it easy to knead and roll tortillas / rotis. So although both my cassava tortilla recipe and my grain free roti recipes are really a wonderful bread option to eat with Indian curries, this new recipe is an easier option.
The texture of this ‘roti’ is more like that of a crepe or a pancake. But it tastes great! I like to eat it sometimes for breakfast with some coconut chutney on the side.
The consistency of the batter is very important in this recipe. So do watch the video to see what the consistency should be like.
- ½ cup cassava flour
- ¼ cup coconut flour
- 2 tbsp arrowroot flour
- 2 tbsp coconut milk
- 1¼ cup water
- ¼ tsp sea salt
- extra 2-4 tbsp water to add if batter turns thick
- coconut oil to pan fry
- Mix all the flours in a mixing bowl. Add the coconut milk, sea salt and the water. Mix slowly so that there are no lumps. Batter will be quite thick.
- Heat a non stick pan or a stainless steel pan. When hot, grease the pan with about 1 tsp of coconut oil. Now pour one ladle of batter on the pan and slowly spread using the back of the ladle to form a round about 4 inch dia shape. Cover and cook for about 2 mins on medium. Flip to the other side and cook uncovered for another couple mins. Transfer to a plate.
- Finish cooking the rest of the crepes in the same way.
You can also refrigerate leftover batter for 3-4 days. Bring batter to room temperature before making crepes from them.
These are surprisingly yummy. Will definitely be making again