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Rama's Sweet Crepes |
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Print this Recipe (Meetha Dosa) Category: Crepes and Pancakes, Vegan Makes 12 to 16 crepes Instead of frequently making special desserts to satisfy her sweet tooth, my friend Rama Srinivasan decided to sweeten her everyday dosa crepe. This dosa is made with the standard dosa batter, but it comes with a sweet surprise--caramelized sugar. Also try it with a sprinkling of grated jaggery (gur) or brown sugar. 1/2 recipe Basic South Indian Rice and Bean Crepes 1/2 cup sugar (about) 1 to 2 tablespoons vegetable oil or melted ghee (optional) 1. Prepare the batter. Then heat a large cast-iron tava or a nonstick griddle over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil (or ghee). 2. Using a metal soup ladle, pour about 1/2 cup batter onto the hot tava and. spread it into a 6- to 7-inch circle, spreading and lightly pushing the batter outwards in round, circular motions with the bottom of the ladle. 3. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil (or ghee) around the edges and a few drops on top and cook until the bottom takes on a rich golden hue, about 15 seconds. Then turn it over and cook until the other side is barely golden, 30 seconds. 4. Turn the dosa over once more, sprinkle 2 to 3 teaspoons sugar on top, and fold in half. Baste lightly with the oil (or ghee), if you wish, and press on the dosa with a spatula to seal the two sides, about 30 seconds. (Some of the sugar may seep out and caramelize, giving the dosa a lovely flavor.) Transfer to a serving platter, repeat with remaining batter, and serve hot. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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