Instant crepes 4 ways to enjoy with curries…
In Indian cuisine, there are a variety of curry-based dishes, curries are usually enjoyed with rice, rotis, crepes, or dosas.
When I make curries, I make a crepe to go with it, mostly instant crepes by blending different kinds of flour & water.
Here are a few crepes or Instant dosas that I make to enjoy with curries. Easy to make without soaking the rice or lentils & no fermentation required.
The 4 kinds of crepes are Instant Neer Dosa, Instant Palaada or Rice Crepes, Instant Wheat Dosa & Instant Gram Flour Crepes.
Instant Neer Dosa
Instant Neer Dosa
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Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 6
Ingredients
- Roasted rice flour 1 cup
- Grated coconut ½ cup
- Salt- ½ tsp
- Water- 2½ cups
Instructions
- Makes 6 dosas.
- I've taken roasted rice flour, available in Indian stores. I used Eastern brand rice flour.
- To a large bowl, add the rice flour, grated coconut & salt, mix well.
- Add water & combine well without any lumps.
- The batter should have a thin consistency.
- For 1 cup flour, I've added 2½ cups water.
- If you don't want to add grated coconut, can be skipped.
- Place a cast iron skillet or non-stick pan over medium-high heat.
- Let the pan turn hot, grease with oil.
- Pour a large spoonful of batter into the pan, immediately holes will form on the dosa, if there are any gaps pour some batter to fill the gaps.
- Let cook for a few minutes, gently flip it over & let the other side cook as well.
- Transfer to a plate.
- Enjoy with any kind of curries or make it in a wrap with chicken or veggie filling.
Instant Palaada Or Rice Crepe
Instant Palaada Recipe
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Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
- Roasted rice flour- 1 cup
- Egg- 1
- Coconut milk- 2 cups
- Water- ½ cup
- Salt- ½ tsp
Instructions
- This crepe is made in some districts in Kerala like Trivandrum & Malabar. Also, in some parts of Tamil Nadu.
- I've taken roasted rice flour, available in Indian store. I've used Eastern brand.
- To a blender jar, add roasted rice flour, egg, salt, coconut milk & water. Blend to a smooth batter.
- Pour the batter to a bowl, the batter should have a thin consistency.
- Place a large non-stick pan over medium-high heat.
- Let the pan turn hot, if needed grease the pan with oil.
- Pour a large spoonful of batter onto the pan, swirl the pan let the batter coat the sides of the pan.
- Cook for a few minutes, the sides will turn crispy.
- Gently fold the crepe lengthwise or into a triangle shape.
- Transfer to a plate, enjoy with any kind of curries.
- This crepe tastes delish with chicken, mutton & beef curries.
Instant Wheat Dosa
Instant Wheat Dosa
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Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 6
Ingredients
- Wheat flour or Atta- 1 cup
- Salt- ½ tsp
- Water- 2 cups
Instructions
- To a blender jar, add wheat flour, salt & water.
- Blend to a smooth batter.
- Pour the batter to a large bowl.
- Place a non-stick pan over medium heat, let turn hot.
- Grease the pan with oil.
- Pour a large spoonful of batter on the pan.
- Spread the batter using the back of the spoon like a dosa.
- If you prefer you can drizzle some ghee.
- Let the bottom side cook well, flip it over & let golden spots form.
- Transfer to a plate.
- Enjoy with any kind of curries or make a wrap with chicken or veggie fillings.
Instant Gram Flour- Besan Crepe
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Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
- Gram Flour or Besan or Chickpea Flour- 1 cup
- Salt- ½ tsp
- Water- 1¾ cups
Instructions
- This crepe is made with gram flour or besan or chickpea flour. This is gluten-free crepes.
- To a blender jar, add gram flour, salt & water.
- Blend to a smooth batter.
- Pour the batter to a large bowl.
- Place a non-stick pan over medium-high heat.
- Grease with oil if needed.
- Pour a large spoonful of batter onto the pan, swirl the pan, let the batter coat on the sides of the pan.
- Let cook for a few minutes, gently flip it over & let golden spots form on the other side.
- This sides of the crepe will be crispy.
- Transfer to a plate.
- Enjoy with any kind of curries.
