Ingredients:
1 cup gluten-free rolled oats 1 cup rice flour 1 teaspoon salt 4 cups water ½ onion, finely chopped
1 finely grated carrot
1 cup finely chopped spinach 2 tbsp cilantro, finely chopped 1 teaspoon cumin powder
1 heaping teaspoon Ojas Turmeric - Ginger
INSTRUCTIONS
- Dry roast 1 cup of rolled oats until it turns crunchy.
- Cool completely, and grind to a fine powder.
- Transfer the oats powder to a large bowl.
- Add 1 cup rice flour, 1 teaspoon salt and cumin powder.
- Prepare a watery battery by adding 4 cups of water.
- Now add ½ onion, grated carrots, 2 tbsp cilantro, chopped spinach, cumin powder, and 1 teaspoon Ojas turmeric ginger powder.
- Mix well to prepare a watery batter
- Adjust the consistency by adding more water if required.
- When the pan is super-hot, pour the batter onto the pan.
- Spread 1 teaspoon of ghee or oil around the edges of the crepe and allow to roast for 2 minutes or until the crepe is cooked; flip and cook it on the other side for another 2 minutes. Enjoy it warm.
Servings:5