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. How do you make gluten free chitaps or gluten-free rice crepes? Simple 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 our new gluten free chitap recipe.
Chitaps or Rice Crepes Recipe
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.
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 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.
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.
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?
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.
This is what the underside looks like. This was one of the first few test pieces; notice the irregular shape. Haha!
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?
Yeah, I know they look like they are of different sizes. I was using two different cast iron pans.
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?
Other Recipes You Might Like
- Green Pista Chutney
- Bombay Duck Pickle
- Egg Bhurji Recipe
- Naralchi Wadi, a Konkan Coconut Dessert
- Special East Indian Chicken Tope
- Boiled Egg Chilly Fry
- Chicken Soup Recipe
- East Indian Currant Wine Recipe
- Coconut Cake Recipe
- Mustard Sauce
- Simple Purple Cabbage Recipe
- Pork Vindaloo
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Gluten Free Chitaps or Rice Crepes
- 500 g Rice Flour
- 250 g Sugar
- 3 cups Milk
- 2 tbsp Yeast
- 4 Eggs
- 2 cups Water
- 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!