Rice powder or Idiyappam powder is often used to make a quick crepe or a pancake at home. Mix it with some authentic flavour and you get an ideal breakfast or snack.
In Asia, pandan leaf is used to give fragrance & flavour to the dish. Its fresh green colour gives an earthy tone to whatever you make. Though an Indonesian cuisine, here we give a Kerala twist to Pandan crepe with coconut or banana filling.
The recipe is devised by Shinto Varghese, the winner of Double Horse Onmanorama HomeChef Chef of the Month title. Shinto is a native of Aloor in Thrissur. Cooking is his passion and Shinto gives credit to his mother who handed over some secret tips to him which came useful in his profession as a chef. His speciality being fusion food, Shinto says that this recipe is a must-try and easy-to-cook at home.
Shinto guarantees that its smell lingers in the kitchen and is a perfect evening snack. Pandan leaves and coconut go so well together that it is natural to pack them up in one recipe.