Udupi-style Crispelle with Coconut Chutney

Ingredients

In the Udupi-style adaptation of Crispelle, the traditional Italian pancake is transformed by incorporating Udupi cuisine's distinct flavors and ingredients. The original Italian version typically uses all-purpose flour and eggs in the batter, while the Udupi version replaces them with rice flour and urad dal. Additionally, the filling in the Udupi-style Crispelle features Udupi spices like mustard seeds, curry leaves, and turmeric, giving it a unique Indian twist. We alse have the original recipe for Crispelle, so you can check it out.

• For the Crispelle: For the Crispelle:
• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/4 cup (50g) urad dal (split black lentils) 1/4 cup (50g) urad dal (split black lentils)
• 1/4 teaspoon fenugreek seeds 1/4 teaspoon fenugreek seeds
• Salt to taste Salt to taste
• Water, as needed Water, as needed
• Oil, for cooking Oil, for cooking
• For the filling: For the filling:
• 1 tablespoon oil 1 tablespoon oil
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 cup mixed vegetables (carrots, beans, peas), finely chopped 1/2 cup mixed vegetables (carrots, beans, peas), finely chopped
• Salt to taste Salt to taste
• For the coconut chutney: For the coconut chutney:
• 1 cup grated coconut 1 cup grated coconut
• 2 green chilies 2 green chilies
• 1 small piece of ginger 1 small piece of ginger
• Small piece of tamarind Small piece of tamarind
• Salt to taste Salt to taste
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, soak the urad dal and fenugreek seeds in water for 4-5 hours. Drain the water and grind them into a smooth paste.
2. 2.
   In a separate bowl, mix the rice flour, urad dal paste, and salt. Gradually add water to make a smooth batter. Let it ferment overnight or for at least 6-8 hours.
3. 3.
   Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves, turmeric powder, and cumin powder. Stir for a few seconds.
4. 4.
   Add the chopped vegetables and salt. Cook until the vegetables are tender. Remove from heat and set aside.
5. 5.
   Heat a non-stick pan and grease it with oil. Pour a ladleful of the batter and spread it in a circular motion to form a thin pancake. Cook until the edges turn golden brown.
6. 6.
   Place a spoonful of the vegetable filling on one side of the pancake and fold it over to form a semi-circle. Press gently to seal the edges. Repeat with the remaining batter and filling.
7. 7.
   For the coconut chutney, blend grated coconut, green chilies, ginger, tamarind, salt, and water in a blender until smooth. Adjust the consistency by adding more water if needed.
8. 8.
   Serve the Udupi-style Crispelle hot with coconut chutney.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth batter.
• Urad dal — Soaking the urad dal and fenugreek seeds for a few hours helps in achieving a better texture for the batter.
• Coconut — Use fresh grated coconut for the chutney to enhance its flavor.
• Mustard seeds — Be cautious while tempering the mustard seeds as they tend to splutter.

Tips & Tricks

• For a spicier version, add more green chilies to the coconut chutney.
• You can add grated paneer (Indian cottage cheese) to the vegetable filling for a creamy twist.
• Serve the Crispelle immediately after cooking to enjoy the crispy texture.
• Experiment with different vegetables in the filling to suit your taste preferences.
• If you prefer a thinner pancake, add a little more water to the batter.

Serving advice

Serve the Udupi-style Crispelle hot with a side of coconut chutney. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Arrange the folded Crispelle on a plate, drizzle some coconut chutney on top, and sprinkle a pinch of turmeric powder for a vibrant presentation.