Apart from being a delicious Semolina dosa or crepe, I like this recipe because it’s convenient. I never have to think about soaking rice for 3 hours. There’s no need to make a paste by blending it or checking my pantry for enough rice. Most recipes of Indian crepe or dosa need to go through a fermentation process for a fluffy batter. This recipe can be prepared within minutes. It doesn’t need to go through the hassle of deciding what rice grain is needed.

For first-timers, using the right appliance is essential. You need a griddle that distributes heat perfectly evenly. My very first try was a massive success, even though I used a simple portable hotplate! Over time, nevertheless, that hotplate wore out, causing my pancakes to cook unevenly. Always check your cookware before starting!

The very first time I made this beautiful semolina crepe, my husband made a delicious asafoetida chutney. He also prepared tomato rasam to go with it. It was perfect pairing! I am still kicking myself for not taking any pictures. I will have to wait for him to cook them again. Then, I can share those recipes with you all!

 

 

Directions

Preparing batter:

1. In a large bowl, Mix together flour, semolina and salt. Add water stirring between each addition until it is smooth without lumps.

Pour yogurt and milk . The batter must have a pouring consistency. Mix well and set aside.

Seasoning:

2. Heat a small container until hot coated with 1 tbsp veg oil , add mustard seeds. Once they sputter, add cumin, curry leaves and dry chilies. Toss it for half a minute and pour it into the batter.

Mix the batter. Unfortunately I missed taking picture after seasoning but will update it the next time I make it. 🙂

Crepe Preparation:

3. Heat a crepe pan or omelette pan until hot, then rub around the inside of the pan using the shallot pierced onto a fork.

4. Using a large ladle pour about 100 ml or 1/4 cup (depending on the size of your griddle) into the center, then immediately tip the pan to coat the base evenly to form a thin base.  Drizzle some ghee along the sides. Cover with a tight-fitting lid and cook the pancake for 6 minutes on medium-high heat (induction  stove 6).

The pancake or dosa must be set entirely on the top and the sides must turn slightly brown.

5. Using a spatula, loosen the pancake off the griddle. Lift it off and place it on a flat/serving plate (*see notes).

Repeat with the remaining batter from step 4 to make as many pancakes needed.

Serve hot with any dip. My husband prepared coriander chutney to accompany the Semolina Dosa. I make this quiet often on weekends when we can relax and not use too much of our time in the kitchen. You can double the recipe for more pancakes and store left-over batter in the fridge to be used the following day.

If you add more flour the pancakes become less brown in colour.

 

 

Notes:

* To grease the pan with oil or ghee click here and check under directions 3-4.

* If your making the pancakes in advance, fold them in quarters and place them in an insulated box to keep them warm.

*While lifting off or removing the pancake decrease heat and when pouring batter increase heat.

 

Stay Healthy! 🙂