Spicy Tofu And Rice Flour Crepes Recipe

About this recipe

Spicy Tofu and Rice Flour Crepes combine the rich flavors of Indian spices with the satisfying texture of gluten-free crepes. Perfect for dinner, this dish features a protein-packed tofu filling seasoned with turmeric, red chili powder, and fresh coriander. Easy to prepare, these crepes are a great choice for anyone seeking a nutritious yet comforting meal. The tofu provides essential protein for muscle recovery, while the rice flour ensures a light and crisp crepe texture. Cooking this dish is straightforward, making it ideal for a weekday meal or batch cooking for gym meal prep. It pairs beautifully with a side of chutney or salad, bringing a touch of Maharashtra-inspired cuisine to your table.

Ingredients

• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 307 g Morinaga Firm Tofu
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 100 g Orika Big Mustard Seeds
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. In a bowl, combine rice flour, water, and salt to create a smooth batter.
2. 2. Heat a non-stick pan over medium heat and pour a ladle of batter, spreading it thinly to form a crepe.
3. 3. Cook the crepe for 2 minutes on each side until lightly golden, then set aside.
4. 4. Heat oil in a pan and add mustard seeds and cumin seeds, letting them crackle.
5. 5. Add chopped onion, green chili, and sauté until onions turn translucent.
6. 6. Add chopped tomatoes, turmeric powder, and red chili powder, cooking until the tomatoes soften.
7. 7. Crumble the tofu and add it to the pan, stirring well to combine with the spices.
8. 8. Cook the tofu mixture for 5 minutes, allowing the flavors to meld together.
9. 9. Sprinkle chopped coriander leaves over the cooked tofu mixture and turn off the heat.
10. 10. Place a portion of the tofu filling inside each crepe and roll tightly.
11. 11. Serve the stuffed crepes warm, garnished with additional coriander leaves if desired.