Sourdough Crepes with Potato Masala

2000 Maya Kaimal, from Savoring the Spice Coast of India HarperCollins, 2000

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  • on July 27, 2012

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    These were very good, but if I hadn't read the recipe completely through I wouldn't have known that the "inactive prep time" was NOT 19 minutes as shown at the top of the recipe. The down time for the sourdough crepes is much longer--the rice-urad dhal-fenugreek seed mixture has to soak for 4 hours. Then after it is processed, it has to ferment (much like yogurt for 12 to 15 HOURS. This is a good recipe but the time involved is not stated accurately, which is why I only gave it 4 stars. This was a good lesson to always READ the recipe completely through before commencing.

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