Step 1

Heat up the oil in a heavy-bottomed frying pan or pot. Once hot, add mustard seeds, and curry leaves. Fry for a few minutes until the mustard seeds make a popping sound.

Step 2

Add chopped onion and chillies. Fry (stirring now and then) for a few minutes, until softened and lightly caramelised. Add in garlic and ginger and fry off gently until they both become fragrant and the garlic softens.

Step 3

Stir in garam masala and fry off for 1 minute stirring the whole time.

Step 4

Add cubed sweet potatoes and about 1 cup of water. Cover with a lid and cook for about 15 minutes - until the potatoes are cooked through.

Step 5

Turn off the heat but do not take the lid off just yet - allow potatoes to finish cooking in their own steam for an extra 5 minutes.

Step 6

Squash the potatoes with a fork / wooden spoon. Sprinkle with lime juice to taste and adjust the amount of salt to taste.

Step 7

Place rice flour, cornflour / cornstarch, salt and turmeric (if using) in a medium mixing bowl.

Step 8

Mix in approximately 2 cups of water to begin with and oil. Set aside for 10 minutes.

Step 9

Give the batter a good mix and check for consistency. It should be runny so you may need to add an extra splash of water to it to achieve this.

Step 10

Heat up a small non-stick pan (mine was 20 cm / 8" in diameter) on a medium heat. Allow it to get hot before brushing its surface with ½ tsp of oil. Allow the oil to heat up. Mix the batter really well before pouring each crepe as rice flour tends to sink to the bottom really quickly.

Step 11

Ladle (do not pour and swivel like you would with regular crepes!) approximately 60 ml / ¼ cup (if using a 20 cm / 8" size pan) of batter onto the pan in a circular motion, going from the outside of the pan to the middle. If any gaps form, quickly fill them with a little more batter, but be careful not to make the pancakes too thick by ladling too much extra batter on top of the set batter. There should be lots of little holes forming on the surface as soon as the batter hits the hot pan. If they don't form it means that your pan / oil isn't hot enough!

Step 12

Allow the pancake to cook on one side without touching it until the edges become golden and start lifting up gently (approx. 2-3 minutes). Turn the pancake gently using a large spatula and cook on the other side for 1-2 more minutes. The longer you cook them the crispier they'll become, but they will lose their flexibility. I don't mind that, but please adjust the cooking time to YOUR preference. Also be aware of your pan's hot spots - once you flip your pancake, make sure you adjust its position on the other side to ensure that there are no raw batter areas.

Step 13

Fill each crepe with sweet potato filling and sprinkle with a generous amount of coriander. Serve with coconut yoghurt and a dollop of sour chutney on the side.