Masala Crepe
Makan Tengah Hari • Malaysia
How to Make Masala Crepe (Traditional & Healthy Version)
Masala Crepe, known for its vibrant spices and delicate texture, is a beloved dish in Malaysia’s multicultural cuisine. Drawing inspiration from the Indian communities in Malaysia, this crepe is filled with a fragrant masala made using fresh local ingredients like daun kari (curry leaves), bawang merah (shallots), and a touch of santan (coconut milk) for richness. The dish beautifully reflects Malaysia’s fusion of Indian and Malay flavors, making it a popular vegetarian option enjoyed by many. With a crisp, golden exterior and a savory, spiced filling, Masala Crepe is both comforting and nutritious. It’s commonly served during lunch at local mamak stalls or home kitchens, perfect for those seeking a satisfying yet health-conscious meal. The use of whole wheat flour and fresh vegetables ensures a nutrient-dense option that fits seamlessly into a balanced Malaysian diet. Whether you’re exploring new flavors or seeking a wholesome vegetarian lunch, this Masala Crepe is an excellent choice that embodies the heart of Malaysian home cooking.
Bahan-bahan(untuk 1 large crepe with masala filling)
- 1 cup Whole wheat flour (tepung gandum penuh)
- 3/4 cup Water (air)
- 1/4 cup Santan (coconut milk) (for creaminess)
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1/2 tsp Salt (garam)
- 1 tbsp Cooking oil (minyak masak)
- 2 medium Potatoes (kentang, boiled & diced)
- 1 medium Onion (bawang merah, finely chopped)
- 1/4 cup Green peas (kacang peas)
- 1 small Carrot (lobak merah, diced)
- 1 tsp Ginger (halia, grated)
- 6-8 Curry leaves (daun kari, fresh)
- 1/2 tsp Coriander powder (serbuk ketumbar)
- 1/2 tsp Mustard seeds (biji sawi)
- 2 tbsp Fresh coriander (daun ketumbar, chopped) - pilihan
Arahan
- 1
In a mixing bowl, combine whole wheat flour, turmeric powder, salt, santan, and water. Whisk until you get a smooth, lump-free batter.
5 minutes
Let the batter rest for 10 minutes for a softer crepe.
- 2
Heat 1/2 tbsp oil in a non-stick pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves, onions, and ginger. Sauté until onions are fragrant and translucent.
3 minutes
Don’t skip the daun kari—they add authentic aroma.
- 3
Add diced potatoes, carrots, and green peas. Sprinkle coriander powder and a pinch of salt. Cook for 5-7 minutes, stirring often, until vegetables are tender.
7 minutes
Add a small splash of water if mixture gets too dry.
- 4
Mash the filling lightly with a spatula, then stir in chopped fresh coriander. Remove from heat and set aside.
2 minutes
For extra flavor, add a squeeze of lime before removing from heat.
Kenapa hidangan ini sihat
Masala Crepe is a healthy lunch option because it’s packed with fiber, vitamins, and minerals from fresh vegetables and whole grains, making it satisfying without being heavy. Using minimal oil and incorporating santan for richness instead of dairy keeps it lower in cholesterol. This recipe is vegetarian, making it suitable for those seeking plant-based meals without compromising on flavor or nutrition.
This Masala Crepe recipe is rich in dietary fiber from whole wheat flour and vegetables, supporting digestive health and satiety. The inclusion of santan provides healthy fats, while turmeric and ginger offer anti-inflammatory benefits. Potatoes and peas add complex carbohydrates and plant-based protein. The dish is low in saturated fat and contains essential vitamins such as vitamin A, vitamin C, and B-vitamins, plus minerals like potassium and magnesium.
Petua
- 💡Tip 1: Resting the batter ensures lighter, more pliable crepes.
- 💡Tip 2: Use fresh daun kari for the most authentic aroma.
- 💡Tip 3: Thinly slice vegetables for quicker cooking and better texture.
Penyimpanan & hidangan
Store leftover crepes and filling separately in airtight containers in the refrigerator for up to 2 days. Reheat crepes on a dry pan and assemble before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
