A gluten-free, protein-rich take on the South Indian crêpe — no fermentation needed.

Store staples used: Organic Quinoa Flour

Serves 2 · 20 minutes (+30 min rest)

Ingredients

• 1 cup quinoa flour
• 2 tbsp rice flour or sooji
• 1 cup water
• ½ tsp cumin
• Green chilli, chopped
• Salt
• Oil

Method

1. Whisk into a thin, spreadable batter and rest 30 minutes.
2. Pour onto a hot pan from the outside in, spreading thin.
3. Drizzle oil, cook until the edges lift and the base is crisp.
4. Fold and serve with coconut chutney.