Easiest Way to Make Speedy Soru Chakli Recipe | Indian Crepe

Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Quick Soru Chakli Recipe | Indian Crepe. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Soru Chakli Recipe | Indian Crepe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soru Chakli Recipe | Indian Crepe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soru Chakli Recipe | Indian Crepe is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Soru Chakli Recipe | Indian Crepe estimated approx 30 minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Soru Chakli Recipe | Indian Crepe using 8 ingredients and 9 steps. Here is how you cook that.

Soru chakli is a traditional Bengali dish. It is quite similar to a crepe. A thin pancake which is made from rice and urad dal (black gram). It's an easy recipe and takes very less time to cook. So you can make it without any hassle and enjoy with your family. #goldenapron

Ingredients and spices that need to be Get to make Soru Chakli Recipe | Indian Crepe:

1. 1/2 cup rice
2. 1/2 cup urad dal or black gram
3. 1/2 tsp sauf or fennel seeds
4. 1 tsp ginger
5. to taste Salt
6. 1 tbsp oil
7. 1 tbsp chopped green chilli (optional)
8. 2 tbsp chopped coriander leaves (optional)

Steps to make to make Soru Chakli Recipe | Indian Crepe

1. Wash the rice and urad dal nicely, then soak them separately overnight. Grind both separately and make a smooth paste. Then mix them.
2. Then grind sauf(fennel seeds) and ginger and make a smooth paste.
3. Add the paste to the batter, then add salt and water. The batter should be on the thinner side. But not too runny. Mix thoroughly.
4. Heat a heavy cast iron tawa or non-stick tawa on medium heat. Now cut the stem of eggplant and dip it into oil, then apply it evenly on the tawa. The eggplant stem helps to equally distribute the oil and makes sure that there is no excess oil.
5. Once the tawa is hot, pour a ladle full of batter. Spread it evenly into a round shape. The pancake should be thin, just like dosa. But not crisp, it should remain soft. Cook for a few minutes.
6. Once it firms up a little, start loosening the sides and then flip it. Cook the other side too. Then remove it from the tawa and keep it on a plate to cool down. Then you can fold it. Clean the tawa and repeat the process.
7. To give this recipe a slight twist, I am adding chopped green chillies and coriander leaves into the batter. (optional)
8. Mix it and repeat the same process to make the pancakes.
9. Serve it with dum aloo.

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