Some days you just want a quick nutritious meal, without spending too much time in the kitchen. This is the kind of recipe you need in your cookbook for those times. What’s more it works for breakfast, lunch, dinner and even in between meals!
There are two ways of making these crepes, or as we in India call it dosa. It’s either instant, or its fermented overnight. I’ve made the fermented kind here, but have included a recipe for the instant kind too. I’ve stirred up two chutney’s to go with the meal. It’s the first time I’ve used seeds–pumpkin, watermelon, flax, sesame, chai and sunflower–in my green chutney, and trust me the flavours only get better.
The only problem with a dosa, is that it needs to be consumed immediately or it goes soft. This recipe is a diabetic friendly version, and has no rice or rice flakes. If you don’t mind consuming grains with a higher GI, you could add a cup full of beaten, soaked rice flakes to the mixture just before you’re ready to cook it.
Time Taken: 12 hours (if using fermentation process, otherwise 5 hours)
Cooking Time: 30 minutes
Skill Level: Basic
Equipment needed: Food processor, Skillet or flat griddle
- 2 cups of green gram, soaked in water for 4 hours
- 1 tablespoon of fenugreek seeds
- 1 tablespoon yoghurt
- Salt, pepper to taste
- 2 tablespoons of oil
- 4 tablespoons of oats powder (regular oats powdered in a food processor) or oats bran
- 1 packet of fruit salt or Eno
- 1 potato
For the Stuffing:
- 300 grams of cottage cheese or paneer
- 1/2 red bell pepper, chopped fine
- 1/2 cup green coriander leaves, chopped fine
- 1 green chilli, chopped fine
If using the fermentation process for the batter:
1. Grind the soaked green gram along with the fenugreek seeds to a dropping batter kind consistency. Cover and place in a warm area. Leave overnight. If it hasn’t fermented enough you can add one small packet of Eno, or any other fruit salt. Use as directed below
If using the instant process for the batter:
1. Grind the soaked green gram along with the fenugreek seeds to a dropping batter kind consistency. And keep aside. Add one small packet of Eno, or any other fruit salt, Use as directed below
2. Add salt, cracked pepper and stir up the batter. If your batter isn’t sour enough, squeeze the juice of one lime.
3. Heat up the skillet or girdle or dosa pan. Add a drop of oil. Cut up a potato into half and stick it into a fork. Use the flat side of the potato to spread the oil all across the hot pan.
3. Drop a big spoonful of the batter in the centre of the pan, using the back of a flat spoon to spread the batter all over the pan. Use circular motion to spread the batter. Since we are using green gram, you may not get a really thin crepe.
4. Once the top is dry, place a straight line of the stuffing running across the centre.
5. Roll the two sides inwards and your crepe is ready to be served.
6. Simply mash up the cottage cheese, and add the coriander seeds, bell pepper, coriander leaves and salt and pepper to it. It needs no cooking at all.
Green Coriander Chutney:
- 1 large bunch green coriander
- 4-5 green chillies
- 1 inch piece of peeled ginger
- 2-3 garlic cloves
- 1 onion, sliced thin
- 2 tablespoons mix of pumpkin, watermelon, flax, sesame, chai and sunflower seeds
- Juice of 1 lemon
- Salt to taste
1. Blend all the ingredients together. Add salt as per taste. Squeeze the lime and serve.
Date and Tamarind Chutney