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Tuesday, November 6, 2012

Spicy Buckwheat crepes or Kuttu ata ki Dosa



Ingredients:
1 cup Buckwheat flour or kuttu ata
2 cups water or as needed to make a flowing batter
a few curry leaves
a few cilantro leaves
1/2 teaspoon of cumin powder
a pinch of asafoetida
1/2 teaspoon of salt or to taste
1 tablespoon of lemon juice
1/4 teaspoon of black pepper

Ingredients: for crepe or dosa topping

ginger
chili
red and green bell pepper thinly sliced
shredded carrots
or use your own favorite topping


Prepare Batter:  Add water to buckwheat flour and make a liquid batter.  Add curry leaves, cilantro leaves, cumin powder, asafoetida, salt and keep it aside.  For best results make the dough 4 to 8 hours before making the crepes or make it overnight and refrigerate it.

Before making crepes add lemon juice and ground black pepper and stir the dough since the contents would have settled.


Prepare crepes or dosa:  Heat a greased griddle.  Pour some batter in the middle and tilt the griddle to spread the batter.  Evenly distribute the topping over the dosa.  Press it down lightly with the spatula,  Let it cook until the sides are loosening.  Use a spatula to turn it and cook the other side.  It is done when brown spots appear. Remove and serve.

Makes 6 crepes.


Note:  I usually buy buckwheat flour in small quantities.  It gets rancid very easily.  I store it in the refrigerator. 


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