SEMOLINA CREPES

Semolina Crepes image

Number Of Ingredients 12

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1 cup , medium-grain semolina
1/2 cup rice flour
2 tablespoons all-purpose flour
1/2 cup nonfat plain yogurt, whisked until smooth
1 to 1 1/2 cup water, as needed
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
2 tablespoons grated fresh or frozen coconut
1 to 2 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon dried curry leaves
1/2 teaspoon cumin seeds
1/4 teaspoon ground fenugreek seeds

Steps:

1. In a medium bowl mix together the semolina, rice flour, all-purpose flour, yogurt, 1 cup water, and salt and set aside until the semolina absorbs all the water, about 30 minutes.2. Mix in the remaining ingredients and whisk for a few seconds, adding enough of the remaining water to make a thin batter of pouring consistency. (If the batter becomes too thin, mix in some rice flour.)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.

Nutrition Facts : Nutritional Facts Serves