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A thin rice-flour crepe wrapped around spiced potato — South India's signature crepe dish.
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A breakfast and snack staple across South India, from Tamil Nadu to Karnataka. Traditionally made from a batter of rice and black gram fermented overnight, but a quicker home version using just rice flour comes close. The contrast between the crisp, lacy crepe and the soft spiced potato inside is what makes it special.
Gradually mix 400ml water into the rice flour to make a thin batter; let it rest for 30 minutes.
Boil and mash the potato. Mince the onion, green chili, and garlic.
Heat oil in a pan and pop the mustard seeds, then add the curry leaves until fragrant.
Stir-fry the onion, green chili, and garlic, then add the turmeric, mashed potato, and salt, and mix.
Heat a pan with a thin layer of oil and ladle the batter, spreading it thin into a circle.
Once the edges turn golden and crisp but the center is still pliable, top with the filling and fold quickly with a spatula. Waiting until the whole crepe is fully crisp before folding will cause it to crack.