Gluten free Indian Crepe

chillo_1-2A savory rice crepe that is a great alternative to wheat bread. The lightness of this crepe is a great side to a curry or enjoyed as it is. Rice flour has a good amount of fiber which can lower cholesterol and may also help with weight loss.


  • 1 1/2 cups of rice flour (white/brown)
  • 1/2 tsp sea salt
  • 1/2 finely chopped green chillies
  • 1/2 cup chopped coriander leaves
  • 1/4 tsp cumin seeds
  • 3 cups of water


  • In a medium sized bowl, mix all the ingredients together with a fork or a whisk.
  • Gently add water into the bowl and continue to incorporate it all together. The consistency should be watery and the texture of the batter, diluted. 
  • Your flat pan should be hot now. Pour a cup of the batter into the hot pan and watch it sizzle. You want the batter evenly spread on the pan thin and lightly.
  • Now add a drizzle of oil around the edges.
  • Let it cook on low-medium heat for 5 minutes and then flip it to the other side.
  • The color should be golden brown with little holes around the edges. When you flip the crepe, it should be easy to turn around the edges.
  • The more crispy - the better.
  • Serve with a side of yogurt, curry or enjoy as is.

Hope you enjoy your version of the Indian rice crepe. Hope it tickles your chi and brings you a lot of comfort and joy in mindbody and spirit.

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