Traditionally, when a girl in our community gets married, the new groom stays with his in-laws for the first 40 days after the wedding. His mother-in-law will prepare lavish breakfast feasts to spoil him.

As we approach the end of our first year of wedded bliss, Mangy has been quick to remind my mum of the 36 breakfast feasts still pending. Feeling guilty, she invited us over for Jaalal and Chicken Kurma.

I absolutely adore Jaalal and can easily consume a dozen before I remember to slow down. It is a light lacy crepe, usually paired with a spicy gravy.

You will need a Jaalal cup to weave these crepes. If you haven’t got easy access to one, simply empty and wash a milk can. Punch 5 to 6 holes from the inside of the can into the bottom. This should work fine, otherwise use a sauce bottle, although with this method you will only have one stream of batter.

You will need:
1 cup plain flour
1 cup coconut milk – feel free to use more if you like coconut or do not own an ever-expanding gut (aren’t you lucky?)
2 eggs
1 pinch of hing
3 to 4 sambhar or small onions
Salt to taste

Blend all of the above except the ghee in a blender. Pour the batter through a fine sieve to remove lumps. Thin batter out with water until the consistency of full cream milk.

To fry:
Heat pan, rub hot pan with ghee. You can use half an onion to spread the ghee. This will add more flavour too.

Pour the batter into the Jaalal cup. Start with smaller circles following the edge of the pan. Finish off with a couple of circles in the middle to connect the circles.

Let it cook on medium high heat. Do not turn over. Once cooked, the crepe should lift easily off the pan. Fold into quarters and serve.


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