Gluten Free Chitaps or Rice Crepes

I love chitaps, always have, always will. They’re sweet and light to eat and look like handkerchiefs. So instead of getting them from our local East Indian auntie like we do almost every Sunday, I figured why not make them myself. You know, then I can have them whenever I want.

Anyways, mom and dad were there to guide me with the recipe, so it was a no brainer.

But, I also figured, why not make them gluten free. You know, skip the wheat and the beer yeast, and make them edible for the friend of mine who has a gluten allergy. Turns out, it wasn’t that difficult to do.

And apart from the few trial pieces that were scrapped because they weren’t binding enough, I ended up making 83 in the first batch. Yeah, 83! Well, shh. I naturally distributed them to the cousins, and got a seal of approval. So here’s the gluten free chitap recipe.

Chitaps or Rice Crepes Recipe

Pour a tablespoon of sugar in a bowl - Chitap recipe from TheWingedFork
Pour a tablespoon of sugar in a bowl

Let’s start with our yeast. Pour a tablespoon of sugar and warm water into a bowl and let the sugar dissolve. Once the sugar dissolves, add the yeast to it, stir it and set aside for 10 minutes. If the yeast starts to bubble, it means its good and active. Leave it be, and continue with the rest of the recipe.

Mix rice flour with sugar - Pic by Abby from TheWingedFork
Mix rice flour with sugar

In a vessel, mix your rice flour and sugar. You can either grind the rice flour at home or have it store bought.

Add the yeast mixture along with milk or coconut juice - Pic by Abby from TheWingedFork
Add the yeast mixture along with milk or coconut juice

Add the yeast mixture and stir well. Then add in either milk or coconut juice or coconut milk and stir again. Leave overnight or for 4 to 6 hours at least.

Add in eggs and stir well - Pic by Abby from TheWingedFork
Add in eggs and stir well

In the morning, add salt and eggs and stir. You can add a bit more milk or coconut juice if needed.

If you’re a vegetarian, you can skip the eggs and the yeast. Just follow a slightly different method here. It’s the traditional Maharashtrian way to make ghavans or ghavani or the South Indian version calledneer dosa. Soak the rice overnight or for 5 to 6 hours, then drain the water, grind the rice to a paste and use it with just water and salt. The taste only differs slightly from the chitaps which are on the sweeter side.

By the way, being free of fermentation, ghavans are often eaten by people who have joint pains and cannot eat fermented food.

Add oregano or rosemary to the batter - Pic by Abby from TheWingedFork
Add oregano or rosemary to the batter

Okay, back to the chitaps. I make some of them using the plain and simple recipe, while I add rosemary or oregano to others. I prefer the plain ones the best, next the oregano flavoured, and lastly the rosemary flavoured. What’s your preference?

Fry on a hot pan till ready - Pic by Abby from TheWingedFork
Fry on a hot pan till ready

Next steps. Heat a cast iron pan, add a spoonful of oil and spoon some batter into it. I like using coconut oil because it adds to the flavour of the chitaps. Roll the pan around till the batter covers every side. Leave it to cook till lightly brown and then flip it over into a plate.

These were the test pieces, they turned out like kerchiefs - Pic by Abby from TheWingedFork
These were the test pieces, they turned out like kerchiefs

This is what the underside looks like. This was one of the first few test pieces; notice the irregular shape. Haha!

A lot of chitaps ready to eat - Pic by Abby from TheWingedFork
A lot of chitaps ready to eat

Anyways, the rest of the pieces turned out pretty round and tasty. In 3 hours, I ended up making 83 in all. But who’s counting, right?

Who doesn't love a light fluffy chitap - Pic by Abby from TheWingedFork
Who doesn’t love a light fluffy chitap

Yeah, I know they look like they’re different sizes. I was using two different cast iron pans.

Fluffy light chitaps - Pic by Abby from TheWingedFork
Fluffy light chitaps

One more pic to show you, just because I got click happy. Haha! This version of the East Indian food called chitaps go really well with sorpotel or moile or just about anything.

Anyways, if you get around to trying out this recipe, come back and let me know how it went. Are you now in love with these light and fluffy gluten free rice crepes called chitaps?

Gluten Free Chitaps: A variation of the East Indian Recipe - By Abby from TheWingedFork

Gluten Free Chitaps or Rice Crepes

East Indian chitaps are a light and fluffy rice crepe that goes well with anything. Abby modified the recipe to make it gluten free for her friends.
Prep Time45 mins
Cook Time3 hrs
Resting Time8 hrs
Total Time3 hrs 45 mins
Course: Dinner, lunch, Snack
Cuisine: East Indian, Indian
Author: Abby

Ingredients

  • 500 Grams Rice Flour
  • 250 Grams Sugar
  • 3 Cups Milk
  • 2 Tbsp Yeast
  • 4 Eggs
  • 2 Cups Water

Instructions

  • Proof the yeast. (Mix sugar with warm water and add the yeast to it. If the yeast starts to bubble after 10 minutes, it’s good to go.)
  • Mix rice flour and sugar in a vessel. (The traditional recipe contains a third of wheat flour, which you can add if you’re not gluten free.)
  • Add the proofed yeast to rice flour and mix well. 
  • Add in either milk or coconut milk or coconut juice and stir. 
  • Leave the mixture to rise overnight.
  • In the morning, add salt and eggs to the batter and mix again. 
  • Heat a cast iron pan, add smear it with a bit of oil. I prefer coconut oil since it enhances the flavour of the chitaps.
  • Pour a large spoonful of batter on the pan and roll it around so that the batter covers a circular area. You can cover the chitaps aka rice crepes while they’re on the flame or you can leave them open. It’s up to you.
  • When it turns lightly brown, flip it onto a plate and it’s ready to eat. Continue the same way till you run out of batter. Enjoy!
Gluten Free Chitaps: A variation of the East Indian Recipe - By Abby from TheWingedFork

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Post Author: Abby

I'm a foodie and travel blogger, still making my way out of the daily 9-to-5, or 9-to-7 rather. But I make time to travel as often as possible. I've travelled across parts of Europe and Asia, and love writing about my experiences with people and cultures. And naturally, I love food, wine and travel, and have an endless bucket list of places to go to, and experiences I must blog about. My favorite things - nice rainy days, the smell of cakes in the oven, playing in the snow, glasses of wine and dark chocolate.

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