Ankaliya or rice crepe/ dosa from the Himachali cuisine is unreceptive to the Neer dosa made lanugo South. The Himachalis use a special earthen pot with a spout to pour the thrash unlike in the South where it is splashed on to the pan. Soft, porous and light, they are served with a curry or pickle of choice. I preferred to serve them with a untried dank pickle.
Ingredients:
250 gms rice flour
Salt
Water to make the batter.
Method:
Tip the rice flour into a bowl. Add water a little at a time to make a thrash of flowing consistency. Heat a griddle/ tava. Drizzle a little oil and skim it all over the tava. Pour the thrash all over the tava. Allow the Ankaliya to roast. Fold and serve.
Note: this crepe is not flipped. It is so thin that it gets cooked roasted just on one side .
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