Rice Flour & Sesame Seed Crepe Rolls
These oil-free and delicious rice flour & sesame seed crepes are called "Til Pithas". They are traditionally made in the Indian state of Assam during the festival of Bihu.
3hr 20 min
2 ½ hr (includes soaking/resting time)
500g sticky rice
250g sesame seeds
325g jaggery, grated
1 tsp black pepper
Soak sticky rice in water for 1 hour. Drain water and dry rice thoroughly.
Place dried rice in a food processor and process into a fine powder.
Toast sesame seeds in a pan for 3-4 minutes. Remove sesame seeds and grind them.
Mix the sesame powder, black pepper and jaggery together until well combined.
Heat a medium pan. Then spread a ladle full of rice on the pan and form a thin crepe.
Place enough sesame mixture down the middle of the crepe from top to bottom.
Fold the crepe from both sides, one over the other to form a flat crepe roll. Heat the crepe for about 3 more minutes until it becomes crisp and remove from pan. Set aside on a serving tray. Make the rest of the crepes (pithas) in the same way until rice mixture is used up..