East Indian Chitaps
East Chitaps served with East Indian Pork Ukra
East Indian Chitaps, are delicate, crepe-like pancakes . Made with a simple batter of rice flour, self-raising flour (maida), and coconut milk, Fermented to perfection, these light and airy pancakes are a delightful treat that pairs well with curries, sarpatel , Vindaloo or chutneys. Follow this easy-to-follow recipe to recreate these delectable chitaps in your own kitchen .
Ingredients:
400 grams of rice flour
200 grams of self-raising flour (maida)
50 grams of sugar
400 ml lukewarm water
1 egg
600 ml coconut milk (Dabur tetra pack coconut milk )
100 ml warm water
1 tsp active dry yeast
1/2 tsp sugar
Salt to taste
Extra 200 ml water (for adjusting consistency)
Oil for cooking
Method
1. In a bowl, combine 1/2 tsp sugar, 1 tsp dry yeast, and 100 ml lukewarm water. Stir well and cover. Allow to rest for 15 to 20 minutes until the yeast activates.
2. Sift the rice flour and self-raising flour (maida) together in a large mixing bowl.
3. Add 1 egg and 50 grams sugar and 200 ml of coconut milk to the flour mixture. Pour in the activated yeast mixture.
4. Gradually pour in the rest of the 400 ml of coconut milk and 2 cups of lukewarm water while mixing to form a thick batter. Ensure there are no lumps. Place the batter in a warm place to ferment for 2 to 3 hours. (Tip: Using an oven with its light on can help with fermentation)
5. After fermentation, ( it takes at least 2 to 3 hours for fermentation) and 200 ml of water to adjust the batter to a dripping consistency.Add salt to taste.
6. Heat a non-stick pan over low flame. Brush the pan with oil using an onion poked onto a fork.
7. Pour at least 3 to 4 ladleful of batter onto the pan and spread it evenly. Cook for a few minutes until the chitaps are cooked through.
8. Repeat the process until all the batter is used, brushing the pan with oil as needed.
Note: The amount of water required may vary depending on the consistency of the coconut milk used. Adjust accordingly to achieve a smooth batter.
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