Rice Crepes with vegetables in spicy bechamal sauce / Pondicherry Special/ Puducherry

Puducherry is the place in India where the delicious indian cuisine, largely influenced by south indian state tamilnadu fuses with the french elegance and beauty.

Ingredients
for rice crepes
1.5 cups rice flour
1 cup coconut milk
salt to taste

for spicy bechamal sauce
1 cup coconut milk
1 tspn rice flour
1 tspn black pepper powder
1 inch cinnamon
2-3 cloves
1 bay leaf
1 tspn Oil

Vegetables
1 cup button mushrooms
1 cup brocolli
1 tspn minced garlic
salt and pepper for seasoning
1 tspn Oil


Method
1) In a deep nonstick pan,  heat oil.
2) Add the rice flour and saute it for a min

3) Now remove the stove and slowly stir in the coconut milk. Whisk in parallel to ensure there are no lumps
4) Now return back on the stove and do not whisk any further
5) Let it cook till it reduced and has a sauce like consistency.
6) Now add the spices and let it simmer for about 3-4 min
7) In another pan, heat some oil or butter.
8) Add the minced garlic and the chopped mushrooms and broccoli florets.
9) Toss it on high flame until it is tender. Season and set aside
10) Prepare the batter for the crepes, by mixing the rice flour with coconut milk and salt. Mix to make a smooth batter of pancake consistency, thinner than regular dosa batter.
11) Now on a non stick pan, spread some cooking oil or butter

12) Pour a ladle of the batter and spread it by swirling the pan around
13) Cover the let it cook until the crepe starts leaving the edges of the pan.
14) Prepare the rest of the crepes similarly

Serve the crepes with the veggies and the sauce   

Sending this to  Valli's Kid's Delight - Iron Rich Dishes  hosted at Kalyani's home  Sizzling Tastebuds