Friday, September 14, 2012

Instant Urad flour Dosa (Lentil flour crepes)

Our weekday breakfasts usually tend to be things that can be whipped up quickly and without too much of an effort..after all who has the time to spend time at the stove top,when lunch boxes need to be filled, clothes need to be handed out and backpacks need to be filled ?
But weekends are different, there is no early morning rush to be out the door and I can take my time in getting a healthy and tasty breakfast on the table.
This particular recipe comes courtesy of my mom. It is nutritious, filling and best of all, pretty quick to make. No grinding of dals and no overnight fermenting !


1 C urad flour
2 C rava (cream of wheat)
4 - 5 C of water
2 tsp salt (or to taste)
1 tsp sugar
oil to roast the dosas

1.Mix the flour and the cream of wheat in a big bowl.
2.Add the salt and the sugar and mix thoroughly with the flour mixture.
3.Pour the water slowly into the bowl and using a wire whisk, blend it thoroughly, taking care to remove any flour lumps.
4.Add in all the water and make a pourable batter.
5.Heat a griddle or a dosa pan, whichever you prefer.
6.Pour a ladle of batter onto the hot pan and using the back of the ladle, spread the batter evenly to make a thin , circular dosa.
7.Add a little oil around the edges. Once the edges start browning, use a spatula to carefully flip
the dosa.
8.Roast the other side of the dosa for a minute and transfer to a serving plate.
9.Prepare dosas similarly with the rest of the batter
10.Serve hot with any chutney of your preference or you could try my coconut cilantro chutney (recipe below)

1.You might need to increase or decrease the amount of water, depending on how thick you want your dosas to be. But 4 -5 C will give you a well manageable batter.
2.You can buy urad flour at any well stocked Indian grocery store. Just ensure that it has not been sitting on the shelf for too long. If you have a mill at home, then you can grind your own urad flour from pearly urad dal ! I am still waiting for the mill fairy to take notice of me !!
3. I used the fine rava (semolina / cream of wheat ) available at the store..You could also try with the medium textured one.


For the coconut - cilantro chutney, you will need :
1/2 C dessicated fresh coconut
1/2 bunch cilantro leaves and tender stems
2 -3 green chiles (or to taste)
1/2  - 1 tsp salt (to taste)
1 tsp lemon juice or tamarind juice

Blend together all the ingredients in a blender or in the chutney jar of an 'Indian style' mixer.
This chutney will keep in the fridge for a day or two, but it tastes best if served fresh.
It can also be used as a sandwich spread and travels well.
Please use fresh coconut for the best texture and taste.