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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 124.3
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 79.6 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Savory Whole Wheat Crepes (dosas) calories by ingredient
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Savory Whole Wheat Crepes (dosas)

Submitted by: BIGGIRL2082010

Introduction

These dosas are the easy standby in Kerala homes when there's no time to cook some elaborate breads (real dosas - the lentil/rice ones - take soaking overnight and then grinding!, and other Indian breads require kneading and rolling). I use Indian "atta" flour - finer ground than store-bought regular whole-wheat - I've even found the "Golden Temple" brand at Walmart recently - yay!

The recipe makes 4 dosas, 6-to-8 inches in diameter. That's really two servings, but I admit I've occasionally eaten all four myself! :)
These dosas are the easy standby in Kerala homes when there's no time to cook some elaborate breads (real dosas - the lentil/rice ones - take soaking overnight and then grinding!, and other Indian breads require kneading and rolling). I use Indian "atta" flour - finer ground than store-bought regular whole-wheat - I've even found the "Golden Temple" brand at Walmart recently - yay!

The recipe makes 4 dosas, 6-to-8 inches in diameter. That's really two servings, but I admit I've occasionally eaten all four myself! :)

Number of Servings: 2

Ingredients

    .5 cup atta or regular whole-wheat flour
    A generous pinch of salt
    1 tsp powdered cayenne pepper (adjust to taste)
    .5 to .75 cups of cold tap water
    1 tsp canola, peanut, or other oil

Directions

Measure out the whole wheat flour into a bowl. Add salt and cayenne, and fluff the mix with a fork until well-blended.

Add water, start with half a cup and keep whisking to remove lumps ... you may need up to 1 cup of water. The batter should be a thick, pourable, just-barely-spreadable consistency (not as thick as pancake batter, not as watery as regular crepe batter.

Heat your frying pan on medium heat until a drop of water sprinkled on it sizzles.

Here's the fun part. Take a paper napkin, fold it over couple of times, and dip it in the oil to just moisten it. Rub the oil lightly into the warm pan ... it doesn't take much.

Lift the pan off the fire with your non-dominant hand. Ladle in 3/4 of a ladle of batter at the centre of the pan, gently spread it around in concentric circles until you have a 6-to-8 inch crepe. Don't be dismayed if some of the crepe lumps up ... it's just cosmetic imperfection - keep going, don't try to fix that spot (it'll get worse!).

If you wish, put a drop of oil on the dosa, but this step can be skipped with no difference in taste.

Let it cook until the edges of the crepe are curled up all around the dosa.

Slide a spatula under the edge, loosening all the way to the centre (if it resists, let it cook another 10 seconds and try again) and all around, then gently flip the crepe.

Let the second side cook for 10 to 20 seconds.

Remove and serve hot or fold in half and stack on a plate as you continue making more dosas, wiping down the pan with the oiled napkin in between dosas.

You'll possibly need to fine-tune the temperature as you go ... as the pan heats up more, the dosas will get crisper, or, if you prefer softer dosas, just turn down the heat a wee bit.

Serve the crepes with any savoury filling or accompaniment of your choice: a traditional Kerala fillings would be a simple potato curry (dry, not watery) and the usual accompaniments are sambar (a lentil stew), coconut chutney, or chutney powder.

However, I've been experimenting, and these are a great substitute for tortillas - wrap them around anything you want. I've tried these as a burrito wrap - they're a little fragile, so don't over-stuff. They also work great as a replacement for naans and other fancy Indian breads - serve with your favourite curry!

Enjoy!


Number of Servings: 2

Recipe submitted by SparkPeople user BIGGIRL208.






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