Delicious Indian Crepes with Zesty Veggie Masala

Delicious Indian Crepes with Zesty Veggie Masala

Enjoy savory Indian crepes made with coconut, filled with a zesty masala of onion, garlic, ginger, and serrano pepper.

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Indian

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1/3 cup unsweetened coconut
• 1 tablespoon coconut oil or clarified butter
• 1 small onion (chopped)
• 3 cloves garlic (minced or grated)
• 1 tablespoon fresh ginger (grated)
• 1 serrano pepper (chopped)
• 2 small-medium zucchini (chopped)
• 2 small-medium summer squash (chopped)
• 1 tablespoon spicy curry powder
• 1 teaspoon garam masala
• 1 (15-ounce) can chickpeas (rinsed and drained)
• 1 (14.5 ounce) can diced tomatoes (undrained)
• 1 cup water
• 1 cup semolina flour
• 1/2 cup rice flour
• 1/4 cup all-purpose flour
• 1 green onion (chopped)
• 1 teaspoon cumin seeds
• Salt and pepper to taste
• 1/2 cup coconut milk
• Fresh cilantro (chopped, for garnish)

Method

 

1. In a skillet, toast the coconut over medium heat until golden brown, then transfer to a bowl. Add 1 tablespoon of coconut oil to the same skillet. Sauté the chopped onion, minced garlic, grated ginger, and chopped serrano pepper for 3-5 minutes until softened and fragrant.
2. Add the chopped zucchini, chopped summer squash, spicy curry powder, garam masala, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender-crisp and the spices are aromatic.
3. Pour in the diced tomatoes (with their juice) and 1 cup of water. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency.
4. While the masala simmers, prepare the rava dosai batter. In a bowl, combine the semolina flour, rice flour, all-purpose flour, chopped green onion, cumin seeds, salt, and pepper. Gradually whisk in 2 cups of water until you achieve a thin, smooth batter; add more water if necessary.
5. Heat a nonstick skillet or griddle over medium-high heat and generously grease it with oil. Stir the dosa batter well. Pour about 1/2 cup of batter into the hot skillet, immediately spreading it in a rapid circular motion to form a thin, even crepe. Drizzle about 1 teaspoon of oil or butter around the edges and over the top of the crepe while it cooks.
6. Cook the dosa for approximately 2 minutes, or until the edges begin to lift and the underside is golden brown and spotted. Carefully flip the dosa and cook for another minute. Transfer the cooked dosa to a plate and repeat the process with the remaining batter, keeping the dosas warm.
7. Stir the coconut milk into the thickened vegetable masala until well combined. Remove the masala from the heat. Stir in the fresh chopped cilantro and the toasted coconut.
8. To serve, spoon a generous portion of the masala onto one half of a warm dosa. Fold the other half of the dosa over the filling to create a half-moon shape. Garnish with additional fresh cilantro if desired.

Notes

– Ensure your dosa batter is thin; it should pour easily like heavy cream.
– Don’t overcrowd the pan when cooking dosas; work in batches.
– Adjust serrano pepper for desired heat level in both masala and dosa.

Allergens: Wheat, Soybeans, Sesame.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of these Indian crepes, often referred to as ‘dosa’ or ‘uttapam’ in various regional Indian cuisines, hinges on achieving the right batter consistency and cooking temperature. The combination of semolina flour, rice flour, and all-purpose flour creates a unique texture. Semolina flour provides a slightly coarse, crisp edge when cooked, while rice flour contributes to a delicate crispness and helps bind the batter. The all-purpose flour adds structure and ensures the crepes hold together. The key is the resting period for the batter. Allowing the flours to hydrate properly is crucial for developing the gluten structure and achieving a smooth, pliable batter that spreads easily without tearing. This resting also allows for a subtle fermentation, which can enhance flavor and texture. When cooking, a medium-high heat is essential. Too low, and the crepes will become greasy and soft. Too high, and they will burn before cooking through. The use of coconut oil or clarified butter (ghee) adds a distinct nutty aroma and flavor characteristic of many South Indian dishes, and it helps create a beautifully golden-brown, slightly crispy exterior. The masala filling, with its blend of vegetables and aromatic spices, is cooked separately to ensure each component retains its texture and flavor, then folded or topped onto the cooked crepe.

Troubleshooting

• Crepes tearing when flipping: Ensure the batter is not too thin and has rested sufficiently. Cook on medium-high heat and allow the edges to visibly crisp up and lift slightly before attempting to flip. Use a thin, flexible spatula to get fully underneath.
• Crepes sticking to the pan: The pan may not be hot enough, or it needs more oil/ghee. Ensure the pan is well-seasoned or non-stick. A light coating of oil on the pan for each crepe is usually necessary.
• Crepes are too thick or doughy: The batter might be too thick. Add a tablespoon or two of water at a time until it reaches a pourable but not watery consistency, similar to heavy cream. Ensure the heat is high enough for a good sear.
• Masala is too watery: Cook the masala uncovered for a few extra minutes to allow excess moisture to evaporate. Ensure the diced tomatoes are not overly juicy, or drain them slightly if they are.

Substitutions

• Semolina flour: For a softer crepe, you can substitute with an equal amount of fine cornmeal or more rice flour, though the characteristic crisp edge will be less pronounced.
• Rice flour: All-purpose flour can be used as a direct substitute, but the crepes may be less crisp and slightly chewier.
• Coconut milk: Regular dairy milk or another plant-based milk like almond or soy milk can be used. The flavor profile will change slightly, losing the distinct coconut undertone.
• Serrano pepper: A finely chopped jalapeño pepper can be used for heat, or omit it entirely if you prefer a milder dish.

Pro tips

• Ensure your dosa batter is thin; it should pour easily like heavy cream.
• Don’t overcrowd the pan when cooking dosas; work in batches.
• Adjust serrano pepper for desired heat level in both masala and dosa.

Enjoy this delightful twist on Indian cuisine by trying this Rava Dosa recipe. It’s a wonderful way to explore new flavors and textures.

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