• 120g plain flour
  • 120g gram flour
  • 50g rice flour
  • 1/2 tsp bicarbonate of soda
  • 1 heaped tsp fenugreek powder
  • Oil, to fry


  1. In a large bowl combine the flours, bicarbonate of soda and fenugreek powder.
  2. Slowly add around 400 millilitres of water until you have a smooth batter, the consistency of single cream.
  3. Preheat a large crepe pan or frying pan, and very lightly grease with some oil (you don’t want the batter to slip off, so wipe up any excess with kitchen paper)
  4. Add a ladleful of batter to the centre and use the back of the ladle to push the batter out to the edges in a large circular spiral motion.
  5. The batter will develop some holes, and when it looks dry on top and crispy underneath (around 3 minutes), turn and cook for a further 2 minutes on the other side.
  6. Repeat with the remaining batter.