Best Indian Crepes Recipes

MASALA DOSA WITH COCONUT CHUTNEY (SOUTH INDIAN SAVORY CREPES WITH FILLING)

Steps:

• For the dosa: Soak the parboiled and uncooked rice together in water.
• Separately, soak the dal and fenugreek seeds together in water.
• After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
• Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
• The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
• Heat a skillet and grease with some oil.
• Pour a ladleful of batter and spread as quickly as possible into a thin circle.
• Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
• Cook until the dosa is done, then turn over and cook the other side until crisp.
• Set the dosas aside.
• Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
• For the potato curry: Heat the 3 tablespoons of oil.
• Season with the mustard and gram dals.
• When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
• When the onions are browned, add the potatoes and salt, and mix thoroughly.
• Add the coriander leaves and lemon juice, if desired, and mix well.
• For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
• Fry until the dal turns brownish.
• Remove from flame.
• Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
• Add a little water to make the chutney of a spreadable consistency.
• To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
• Spread approximately 1 tablespoon of chutney evenly all over the dosa.
• Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
• Sprinkle a little ghee or butter.
• Roast for a minute or two.
• Remove from flame and serve immediately.
• Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.

BASIC SOUTH INDIAN RICE AND BEAN CREPES

Steps:

• 1. Place the rice in one bowl and the dal and fenugreek seeds in another. Soak both overnight in water to cover by about 2 inches. Drain and grind each one separately in a blender (not a food processor), blending to make a smooth and semi-thick batter, adding up to 1/4 cup water to each mixture, as needed.2. In a large bowl, mix both the batters together and add the salt. Cover and place in a warm, dry spot to ferment until fluffy and full of tiny bubbles, at least 24 hours. Mix in up to 2/3 cup water - just enough to make a semi-thick batter of pouring consistency then whip with a fork to make it fluffier.3. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.4. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. Repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform it into a Stuffed South Indian Crepe (see Breads and Crepes).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PLAIN DOSAI (SOUTH INDIAN CREPES)

Steps:

• Combine basmati rice, urad dal, parboiled rice, and fenugreek seeds in a bowl. Cover with water; soak for 2 to 3 hours.
• Drain the rice mixture; transfer to a blender. Add water, 1/4 cup at a time, and blend until a smooth paste forms. Add salt. Transfer batter to a covered container; set aside to ferment, at least 12 hours.
• Thin the batter, if necessary, by stirring in 1 tablespoon water at a time.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Ladle 1/4 cup batter into the skillet, spreading it quickly into a circular shape. Fry until edges start to look dry and curl from the pan, 1 to 2 minutes. Flip dosa; cook until underside is just golden and still soft, about 30 seconds.

INDIAN CREPES

Steps:

• Heat a non-stick crepe pan over medium-high heat.
• Whisk flour and water together in a bowl. Add egg and mix well. Whisk butter, salt, and caraway seeds into flour mixture to form a smooth batter.
• Pour about 1/4 cup batter into heated pan. Tilt the pan around so the batter forms a nice round shape. Cook until bubbles form throughout the batter, 2 to 4 minutes. Flip the crepe by using spatula to loosen it from the pan. Flick your wrist upwards to give the crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

INDIAN INSPIRED CREPES

Steps:

• Fry chopped onions in oil until they are soft. Add chopped garlic, jalapeno, ginger and spices. I usually use a 1 x 1 inch piece of ginger. Fry for a couple of minutes. If the mix sticks to the pan, add a few tablespoons of water. Add the meat and fry until the meat is nicely browned.
• Add the can of tomatoes to the meat mix and let it simmer, covered, for 20 - 30 minutes.
• Add the yogurt and let it simmer, uncovered, for about 10 minute more.
• Taste and add salt according to your taste.
• Use your favorite recipe and make crepes. The filling is enough to fill 6 crepes.
• Fill the crepe, roll it up and place on dinner plate. Drizzle with a little bit of yogurt and sprinkle a dash of turmeric on top.

STUFFED SOUTH INDIAN CREPES

Steps:

• 1. Prepare the dosa batter. Then boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, peel, and coarsely mash.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the red chili peppers and ginger and cook, stirring, until golden, 1 minute. Reduce the heat to medium and add the green chili peppers, both the dals, mustard seeds, cumin, fenugreek, asafoetida, curry leaves, turmeric, and salt, and stir until golden, about 1 minute.3. Add the potatoes and cook, stirring lightly, over medium-high heat until heated through. Add the cilantro and lemon juice and cook about 5 minutes to blend the flavors.4. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.5. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. As you make each dosa, place about 1/2 cup filling in the center of the softer (whiter) side, then serve open-faced, folded in half, or shaped into a cone. Repeat with remaining batter. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.