I am trying as much as I can to replace processed grains in my diet with vegetables and grains with a lower GI. I decided that an easy way to do this was to increase the amount of prepped vegetables I have in the fridge. Cleaned spinach; chopped cabbage, peppers, carrots- you know the drill.
Today, I had ‘Karacha maavu dosai’ ( Flour batter crepes) on my menu for dinner. Usually, this refers to a dosai (a crepe) made of wheat flour, yogurt, with salt, mustard-cumin seasoning and cilantro. It came to me that I should try to replace the water in my batter with spinach juice. I quickly ran a cup of spinach through the processor.
I set up my batter like this:
Ragi (Millet) flour: 1/4 cup
Rava (Cream of wheat): 1/2 cup
Whole wheat flour: 1/2 cup
Yogurt: 1/2 cup
Salt: 1 tsp
Spinach juice: 1 cup of spinach run through a processor with about 1/2 cup of water and 5-6 curry leaves.
Garnish: Gingelly oil with popped mustard seeds, cumin seeds, red chilli flakes, asafoetida
I let the mixture sit for 30-40 minutes, but I would even give it an hour.
Making the crepe:
I used a non stick pan. Iron griddles take a while to work with cream of wheat or any Karacha maavu dosai, and a bit of oil. Go for it if you have the patience and the a love for cooking oil!
My mother likes adding broken cashew nut to her batter just before making her crepes, it adds stochastic soft crunches(trademark on alliteration pending), which is an interesting contrast.
I made my first crepe (it seemed a bit runny but also a bit thick at the same time. Stuff can be SO weird)
I greased the circumference(although I do not claim that this is a circle) with some oil. I let it cook on a high flame for about 1 minute and began testing the edges. It’s important to check if the dosai is ready to leave the pan. For two things that just met, the pan and dosai may show a great attachment to one another. But, it’s important that the pan meet both sides of our crepe.
Flip using a spatula, slowly.
Meanwhile, here’s this collage I made on Instagram.