These crepes are light and are quick to make. You can call this as an instant meal as it takes very little preparation time. I tried to make it healthier by adding grated carrots and little spicy by adding chopped onions and green chilies.
Ingredients
- Whole wheat flour – 2 cups
- Water – 3 ½ cups
- Carrot – 1 (grated)
- Onion- 1(chopped finely)
- Green Chile- 3 (chopped)
- Cumin seeds- 2 tablespoons
- Salt to taste
- Oil for making crepes/dosa
Directions
1. Mix whole wheat flour and salt well in a large bowl. Gradually add water while mixing, so as not to form any lumps. The consistency of the batter should not be too thick or too runny.
2. Add grated carrots, chopped onions, green chilies and cumin seeds. Mix thoroughly.
3. Set a skillet and once hot, wipe the pan with little oil and pour a ladle full of batter starting from the edge of the pan and ending it in the middle.
4. Add some oil to the corners and let it brown. When the corners are browned flip the crepes/dosa and let it cook for a couple of minutes.
5. Remove the crepes from the pan and make crepes the similar way with the rest of the batter.
We had our crepes with plum chutney.
Notes
1. The crepes should be made immediately after the batter is mixed. allowing the batter to stand for sometime would end up in messy crepes.
2. Adding onions and carrots are optional.