Dosas -- Indian Crepes

by Smitha
(Nashua, NH, USA)

Indian crepes are very different from the crepes you all know -- batter wise and filling wise. Crepes are eaten all over India but are more originally from South India. The batter is made from rice and lentils, which is soaked for at least 6-8 hours, made (grinding or processing it) into smooth paste and fermented for another 6-8 hours before making crepes. This is the typical crepe recipe, but there are also a few which do not need fermentation.

There are a few crepes where ginger and green chillies, even chili powder is added to the batter. More herbs like onion, cilantro and cumin are also added to the batter. But many like crepes plain, with only salt added to the batter.

There are even instant crepes which don't need fermentation or don't need to be ground. But as much as I know, savory or sweet, traditional Indian crepes don't have any eggs in them
As much as I know, there are more savory crepes than sweet crepes in India.

Regarding the fillings, onions, green chillies, potatoes or any other vegetable for that matter are used. A few are even stuffed with upma, which is a dish made with fine cracked wheat, savory and spicy.

Mostly crepes are eaten with spicy chutneys, liquidy spicy lentils called Sambaar. People even like to eat them with chicken, lamb, any meat (stuffed or on the side)or with eggs on the side or on the crepe (not in the batter).

For more, visit Smitha's Spicy Flavors.