Indian Crepes
Masala Dosas – Indian crepe‑like pancakes. In calmness lies strength: these delicious pancakes actually require a lot of time, but it is worth it.
Ingredients
- 175 g Basmati rice
- 125 g split Indian lentils (urad beans)
- 0.5 tsp raw cane sugar
- Salt
- 750 g mostly waxy potatoes
- 2 bunches spring onions
- 4 tbsp oil
- 1 tbsp brown mustard seeds
- 1 tsp coriander seeds
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 275 ml coconut milk (9% fat)
- Pepper
- 12 stems coriander
- 150 g mango chutney
Instructions
-
1.
Wash rice and lentils separately in cold water, then soak overnight covered with water in two bowls.
-
2.
Drain the rice and lentils. Puree each separately in a food processor, adding just enough water to make a fine batter (100‑200 ml).
-
3.
Stir the two purees together, mix in sugar and 2 tsp salt, cover with cling film and let ferment overnight at warm room temperature.
-
4.
The next day wash potatoes and cook them covered with skin on for about 20 minutes.
-
5.
Drain the cooked potatoes, let cool briefly, peel and roughly cube them.
-
6.
Trim and wash spring onions, then chop finely.
-
7.
Heat 3 tbsp oil in a pan and fry the mustard seeds over high heat until they start to crackle (about 15 seconds).
-
8.
Add coriander seeds and onions, sauté for 3‑4 minutes over low heat.
-
9.
Stir in the ground spices, potato cubes and coconut milk. Season with salt and pepper, cover and simmer over medium heat for 10 minutes; at the end lightly mash the potatoes. Keep warm.
-
10.
Stir the fermented batter briefly. It should be relatively thin; add a little lukewarm water if needed. Heat a heavy non‑stick pan and lightly oil it.
-
11.
Pour about 4 tbsp batter into the pan, spread quickly over the entire surface. Fry for 1 minute over medium heat, flip and fry another minute. Transfer the crepe to a plate. Repeat with remaining batter, re‑oiling the pan if necessary. Place the Indian crepes (dosas) on a plate covered with a damp cloth in a preheated oven at 100 °C (convection: 80 °C; gas: level 1) to keep warm. Arrange potato filling, coriander and chutney decoratively in bowls. For serving spread a little chutney on each crepe, add the filling and coriander, then fold together.
