Whole wheat Indian crepes are healthy and can be made in a flash. This type of dosa or crepe has brown sugar in it and can even be served for dessert with fresh fruits and nuts topping. If you are adventurous, try with some chocolate or caramel sauce. I like mine just the way it is, scented with powdered cardamom and ghee/clarified butter. This dosa was one of my favorites while growing up, therefore made a frequent appearance on our evening snack menu. You can even mash up an overripe banana to the batter to make Park Sheraton’s Dakshin restaurant style banana dosas. This recipe is from Meenakshi Ammal’s “Cook and See Part 1″ and the measurements given in the recipe yield about 12 dosas.
2 cups whole wheat flour
1/4 cup rice flour
1 cup brown sugar or powdered jaggery
1/2 teaspoon powdered cardamom
1/4 cup grated coconut
Clarified butter/ghee for cooking dosas
1. Heat brown sugar along with 2 cups of water in a saucepan. Cook over medium flame, till the sugar completely dissolves. Add powdered cardamom and mix well. Turn off the heat and set the sugar syrup aside.
2. Take wheat and rice flour in a bowl, add grated coconut and give it a good mix.
3. Add brown sugar syrup to the above and whisk well. There shouldn’t any lumps in the batter. If you are adding bananas, add them at this stage and mix well.
4. Heat a non stick griddle on low heat and when its hot enough, add 1/4 cup of wheat flour batter and spread it into a circle. It is very important to cook on low-medium heat, otherwise the crepes will burn easily.
5. Add 1/2 teaspoon of clarified butter around it and let it cook for 5minutes.
6. Flip and cook on the other side for 3-5 minutes. Add 1/2 teaspoon of clarified butter if required.
7. Serve hot with toppings of your choice or eat it plain.