Foodie Blogroll

Monday, March 25, 2013

Indian Crepes (Dosa)

Dosa is a delicious, savory Indian crepe made with fermented rice or lentils that is traditionally served with a chutney or masala. After seeing a recipe for Dosa on, I decided to give my sweet crepes* recipe a savory Indian twist and attempt to make my own version. The end result was surprisingly easy to make and quite tasty! While these dosa's might not have all of the authentic ingredients, they do have a few tasty Indian twists and are much quicker to prepare. You can fill the savory crepes with almost anything from roasted potatoes, to sauteed spinach, to any leftover vegetables you might have. If you want to be a little more traditional, try my squash masala recipe. * I filled my crepes with the masala, a touch of hot sauce, and chopped parsley. But hey, the recipe is already very nontraditional, so you might as well fill it with what you like!

Indian Crepes (Dosa)
Gluten Free
Serves One
Click Here for Printable Recipe

1/4 cup liquid egg substitute 
2 tablespoons water
1/4 cup unsweetened original almond milk
2 tablespoons gluten free flour mix**
1/8 teaspoon of salt
1/8 teaspoon garlic powder
1/8 teaspoon chili flakes
1.5 teaspoon grated ginger
1/2 teaspoon cumin seeds
2 tablespoons fresh parsley, chopped + more for garnish
Optional--any desired fillings or accompaniments from vegetables to chutneys to masalas*
Optional--any desired toppings such as additional fresh parsley or hot sauce

1. Add egg substitute, water, milk, flour, salt, garlic powder, and chili flakes to a small food processor or blender. Pulse until a smooth batter is formed. 

2. Transfer batter to a small mixing bowl. Stir in ginger, cumin seeds, and parsley until combined.

3. Spray a 10-inch nonstick skillet or crepe pan with nonstick spray and heat over medium-low heat.

4. Use a 1/4 measuring cup to measure a scant 1/4 cup of the batter. Pour into preheated skillet and quickly tilt the pan to form an even coating on the bottom of the pan.

5. Cook crepe for 2-3 minutes, or until slightly set and you can slide a spatula underneath the edge. Carefully loosen the sides and flip the crepe. 

7. Cook for 1 minute more, then transfer to a plate.

8. Repeat with the remaining batter, respraying the pan after each crepe. You should end up with  3 crepes (the 3rd crepe may be slightly smaller).

9. Scoop any desired fillings into the center of each crepe, then roll up and enjoy!

              Nutrition Information--approximately 100 calories per serving (with no fillings)


*For a sweeter crepes variation, try Cannoli Crepes--

**Here's the flour blend that I always use--

*** I served my dosa with the squash masala, pictured below, --

No comments:

Post a Comment