Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Corn Meal Crepes

on October 12, 2012
Maize (Corn) Flour Crepe

Maize (Corn) Flour Crepe

Corn meal crepes (Indian Corn Meal Dosa) serve as breakfast or after school snack at home.  This versatile crepe can be served with fillings (the usual potatoes and onions or the unusual based on your imagination), chutneys or fruit preserves for the little ones.

1 C corn meal ( yellow or white)
1/4 C semolina flour (cream of wheat)
1/4 C rice flour

1. Make a thin batter with the flours by adding water. Add salt to taste.

2. Heat 1 T of oil and season with 1 t mustard seeds, 2 t cumin seeds, 2 green chillies finely chopped and a few pinched curry leaves.  Add this to the batter and let rest for 20-30 minutes.

3. Heat a frying pan. Stir the batter before pouring starting from the outside and working your way to the center. Add about a teaspoon of oil around the crepe and some in the center. The crepes will be crispy only if the batter is thin.

4. Use a spatula to flip the crepe when it starts getting crisp and golden brown. Cook on the other side about 15 seconds. Fold in half and serve hot with desired sides or fillings.

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