Ingredients and Method to make Rye Crepes/ Dosai
3/4 cup rye flour
3/4 cup semolina (medium rava)
3/4 cup rice flour
3/4 cup whole wheat flour (atta)
salt to taste (I used approx about 2 tsp)
Grind together
10 curry leaves
1 to 1 1/2 inch piece of ginger
3 serrano peppers (or according to taste)
1 tsp mustard seeds
1 tsp cumin seeds
1/8 tsp asafoetida (hing)
handful of cilantro
3 1/2 cups of water
A few drops of sesame oil or any other oil to shallow fry the dosai
Add all the ingredients from1 through 5 in a large bowl, mix well and keep aside.
Grind all the ingredients mentioned in grind together along with half a cup of water until fine and add to the dry flours.
Add the balance of the water (3 cups) a little at a time, mixing thoroughly while doing so.
Let the batter rest for a few minutes
Heat a griddle/ flat pan on medium to medium high heat
Pour a ladle of the batter on the center and spread quickly in a thin circle as thinly as you would like it
A very thin crepe would be crisp whereas a thicker crepe would be soft and tender so you can make the thickness of the crepe depending on your likes
Sprinkle a few drops of oil on the side facing upwards. When the lower side is browned, flip the crepe over and cook the other side for a few minutes until pinkish/ brownish spots appear on the other side.
Serve hot with chutney of choice or sambar of choice
Yielded about 14 to 15 medium sized crepes
Notes
You can use brown rice flour instead of plain rice flour too
With serrano peppers this was very very mild and not very spicy so if you like more heat try using Indian variety or thai variety of green chillies
