Crispy Semolina Crepes

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These lacy, golden Indian semolina crepes are a beloved South Indian breakfast that requires no fermentation. The thin, crispy batter is poured from the edges of a hot pan to create the signature web-like texture, then studded with caramelized onions and aromatic spices.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 10 gFat
• 2 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 2 gSugar
• 7 gProtein
• 320 mgSodium
• 180 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the batter

• 1 cup fine semolina (sooji)
• 1/2 cup rice flour
• 1/2 cup all-purpose flour
• 1/4 cup plain yogurt
• 3 1/2 cups water (adjust as needed)
• 1 teaspoon salt
• 1 teaspoon cumin seeds
• 1/2 teaspoon crushed black peppercorns

For the filling and cooking

• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon grated fresh ginger
• 10-12 fresh curry leaves, chopped
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons oil or ghee for cooking

Directions

1. In a large mixing bowl, whisk together the semolina, rice flour, all-purpose flour, and salt. Add the yogurt and 2 cups of water, whisking to form a smooth, lump-free paste.
2. Gradually add the remaining 1 1/2 cups of water while whisking until the batter reaches a very thin, pourable consistency resembling thin buttermilk, not thick pancake batter.
3. Stir in the cumin seeds, black peppercorns, onion, green chilies, ginger, curry leaves, and cilantro. Cover and let the batter rest for 30 minutes so the semolina softens.
4. Heat a 10-inch non-stick or well-seasoned cast iron skillet over medium-high heat until very hot; a few drops of water should sizzle and evaporate immediately.
5. Stir the batter gently (the semolina will have settled to the bottom; this is desirable). Pour about 1/2 cup from the outer edge in a circular motion toward the center, letting batter fill any gaps to form the signature lacy pattern.
6. Drizzle 1 teaspoon of oil around the edges and over the surface. Cook for 2 to 3 minutes until the underside is golden brown and crispy and the top is set; do not flip.
7. Fold the crepe in half or roll it up, slide onto a plate, and repeat with the remaining batter, stirring gently between pours. Serve immediately with coconut chutney and sambar.

Cook’s Notes

• The batter must be very thin; a thicker batter will not produce the lacy, crispy texture. If it thickens during resting, stir in a few tablespoons of water.
• Do not stir the batter vigorously right before pouring. The settled semolina creates the crispy lacy holes when ladled from the bottom.
• The pan must be smoking hot before pouring. If the first crepe sticks, let the pan reheat and try again with a smaller ladle of batter.
• For extra crispness, drizzle a little extra oil around the edges so it fries from the sides for that signature crunch.
• Serve immediately since crepes lose crispiness as they sit. Reheat any leftovers on a dry skillet to restore some crunch.

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