Steps
- Rinse 1 cup of sona masuri rice until the water runs clear. Cover generously with water and soak for at least 4 hours, then drain and rinse.
- Measure 1½ cups of water. Blend the rice with half until very smooth, then stir in the rest and ⅓ teaspoon of salt; add more water if needed for a thin, watery batter.
- Heat a lightly oiled skillet over medium-high heat. Stir the batter from the bottom, pour a ladleful around the pan, and tilt to fill gaps without spreading with the ladle.
- Cover and cook for 2-3 minutes, until the top is set and the edges release; do not flip. Transfer to a plate, cool for 30-60 seconds, and fold in half, then into quarters.
- Repeat with the remaining batter, stirring it and lightly greasing the pan before each crêpe.