Savory Ragi & Herb Crepes
These Savory Ragi & Herb Crepes are a nutritious and versatile gluten-free option, perfect for a quick breakfast or light meal. Made with earthy ragi flour and fresh herbs, they offer a delightful base for various fillings or can be enjoyed simply with chutney.
For 4 servings
In a large mixing bowl, combine the ragi flour, finely chopped fresh cilantro, grated ginger, finely chopped green chili (if using), cumin powder, and salt. Whisk these dry ingredients thoroughly to ensure even distribution.
Gradually add 1 cup of water to the dry mixture, whisking continuously to prevent lumps. Continue adding the remaining ½ cup of water slowly until you achieve a smooth, thin, pourable batter, similar to a thin pancake or dosa batter. It should easily coat the back of a spoon. Let the batter rest for 5-10 minutes.
Heat a non-stick pan or cast-iron griddle over medium heat. Once hot, lightly grease the pan with about ½ teaspoon of vegetable oil. Ensure the pan is evenly hot.
Pour about ¼ to ⅓ cup of batter onto the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter thinly and evenly into a round crepe, approximately 6-8 inches in diameter.
Cook for 1-2 minutes until the edges start to crisp and lift from the pan, and the top surface appears dry. You may see small bubbles forming. Drizzle a tiny bit of oil around the edges if needed to help with crisping.
Carefully slide a thin spatula under the crepe and flip it over. Cook for another 1-2 minutes on the second side until golden brown spots appear and the crepe is cooked through and slightly crisp.
Remove the cooked crepe from the pan and place it on a plate. Repeat the process with the remaining batter, lightly oiling the pan before each new crepe if necessary to prevent sticking.
Serve the warm ragi crepes immediately with your favorite accompaniments, such as coconut chutney, yogurt dip, or a savory vegetable filling.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Batter Consistency is Key: The batter should be thin and pourable. If it's too thick, the crepes will be dense; if too thin, they might tear. Adjust with a tablespoon of water or flour as needed.
- 2Maintain Medium Heat: Cooking on medium heat ensures even cooking without burning. If the pan is too hot, the crepes will brown too quickly on the outside and remain raw inside.
- 3Resting Time Benefits: Allowing the batter to rest for 5-10 minutes helps the ragi flour hydrate fully, resulting in a smoother batter and crepes with a better, less crumbly texture.
- 4Serving Suggestions: These versatile crepes pair wonderfully with a variety of fillings like sautéed spinach and mushrooms, spiced potato bhaji, or simply with a side of plain yogurt or pickle.
Adapt it for your goals.
Sweet Version
Omit savory spices and green chili. Add 1-2 tablespoons of jaggery powder or sugar, a pinch of cardamom powder, and serve with fresh fruit, honey, or coconut milk.
Vegetable EnrichedVegetable-Enriched
Finely grate vegetables like carrots, zucchini, or finely chop spinach and mix them into the batter for added nutrition and texture. Ensure vegetables are finely minced to cook through quickly.
Spicier KickSpicier Kick
Increase the amount of green chili or add a pinch of red chili powder to the batter for those who prefer a more pronounced spicy flavor.
Why this is on our healthy list.
Rich in Calcium
Ragi is an exceptional source of calcium, crucial for maintaining strong bones and teeth, and preventing osteoporosis.
High Fiber Content
The high dietary fiber in ragi aids in digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, which can assist in weight management.
Gluten-Free Grain
As a naturally gluten-free grain, ragi is an excellent and safe alternative for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
Yes, the ragi crepe batter can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. Give it a good whisk and add a splash of water if it has thickened before cooking.
