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Here are some popular dosa recipes on the blog - Quinoa Dosa, Buckwheat Crepes, Oats Carrot Dosa, and Potato Dosa. These instant crepes also fit in the category of low-calorie recipes making it a preferred option. Preparing the batter is a 10-minute job. It can then be stored in the fridge for a week. This way, you can make fresh crepes any time of the day. It is a vegetarian meal and can be customized based on your needs and palate. You can also use the same batter (but thicker) to make wheat flour uttapams/pancakes. Wheat flour - Organic whole wheat flour is preferred. It’s also known as godhuma in Tamil or Atta in Hindi. Sieve and use. Rice flour - They help in making the crepes crispy. Yogurt - It gives a nice flavor and color to this South Indian breakfast/snack. Aromatics - Mustard seeds, cumin seeds, onions, jalapenos (you can also use the Indian green chilies), cilantro, curry leaves and ginger (It can be freshly grated or in paste form. Diluting it with little water makes it easy to mix with the batter) are added to the dosa batter. The aromatic Indian herbs give the wheat dosa an earthy and aromatic flavor. Ghee (not shown in the pic above) - It’s essential when making these Indian crepes as it lends a nice nutty flavor. However, you can use regular cooking oil or vegan ghee instead. To that add, yogurt, diluted ginger paste, minced jalapenos, chopped cilantro, and finely chopped onions. Add salt and then prepare a thin batter by adding water very gradually using a whisk. The batter should have a thin pouring consistency. Let it rest for 15-20 minutes. Semolina tends to absorb water after soaking, so batter may become thick. Add more water if the batter becomes thick. Meanwhile, prepare the tempering. In a tadka pan, temper mustard seeds, cumin seeds, and curry leaves. Fry for 30 seconds and then pour this over the batter. Mix it all together. Heat a Tawa/skillet. Smear it with oil or ghee. Begin to pour the batter from the outside to the inside. Do not try to spread it like a regular dosa or a pancake. The technique is similar to making a traditional rawa dosa. Flip it to the other side and cook it the same way. Take it off the Tawa and continue the same process with the remaining batter. Remember to stir the batter well before making each crepe.
It can also be served with Sambhar or my favorite - Molagapodi! This makes a delicious and nutritious South Indian breakfast or snack that is loved by all across ages.
