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Semolina Crepes |
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Serves: 12 Print this Recipe(Rava Dosa) Category: Crepes and Pancakes Makes 12 to 16 crepes Made with a batter that is thinner than the plain dosas of Basic South Indian Rice and Bean Crepes, these dosa crepes are very crispy and can have a lot of holes in them, giving them a filigree effect. Make them with plain batter or flavor them with chili peppers, cilantro, and several spices, as I do in this recipe, and serve them as we do the plain dosas. Semolina, a product of durum wheat, is available as fine, medium, and coarse grain. Make these dosas with the medium-grain semolina, found in specialty and Indian markets. 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 cups 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 peppers, such as serrano, minced with seeds 1 tablespoon dried curry leaves 1/2 teaspoon cumin seeds 1/4 teaspoon ground fenugreek seeds 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Deep-Fried Puffed Breads Basic Griddle-Fried Breads Basic Oven-Grilled Leavened Breads Basic Rajasthani Rolls Basic South Indian Rice and Bean Crepes Basic Stuffed Griddle-Fried Breads Basic Whole-Wheat Dough Cauliflower Parantha Stuffing Crispy Chickpea Flour Crepes Deep-Fried Bengali-Style Flour Breads Deep-Fried Leavened Flour Breads Deep-Fried Puffed Breads with Ajwain Seeds Deep-Fried Puffed Breads with Mint (or Fenugreek) Deep-Fried Stuffed Puffed Breads Deep-Fried Sweet Saffron Puffed Breads Griddle-Cooked Flour and Potato Bread for Spicy Wraps Griddle-Fried Chickpea Flour Breads Griddle-Fried Flaky Onion Breads Griddle-Fried Gujarati Fenugreek Breads Griddle-Fried Layered Green Chile Pepper Breads Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads Griddle-Fried Leavened Breads Griddle-Fried Millet Breads Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds Griddle-Fried Opo Squash Breads Griddle-Fried Sorghum Breads with Onions Griddle-Fried Spinach and Red Bell Pepper Breads Ground Lamb Parantha Stuffing My Healthy Griddle-Fried Mashed Potato Breads Oven-Grilled Breads with Dried Herbs and Spices Oven-Grilled Garlic and Turmeric Breads Oven-Grilled Tofu Breads Paneer Cheese Parantha Stuffing Potato Parantha Stuffing Potato Stuffed Baati Rolls Punjabi Griddle-Fried White Corn Breads Rama's Sweet Crepes Rice Flour Pancakes with Carrots Rolls with Oat Bran and Fresh Mint Semolina Crepes Semolina Pancakes with Tomatoes and Bell Peppers Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds Stuffed Pepper Jack Cheese Oven-Grilled Breads Sweet Jaggery-Stuffed Paranthas Traditional Lentil Pancackes Whole-Wheat Griddle Breads Yellow Mung Bean Pancakes Pressed Rice Flakes with Peas and Potatoes Stir-Fried Mushrooms and Red Chard Pilaf Multi-Flour Griddle Breads Griddle-Fried Oat Breads with Ajwain Seeds Daikon Radish Parantha Stuffing Flavored Deep-Fried Puffed Breads Deep-Fried Puffed Breads with Fresh Spinach Stuffed South Indian Crepes Stuffed Mung Bean Pancake Rolls * Breads and Crepes Griddle-Fried Legume Breads |
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