South Indian Semolina Crepes

Ingredients

• 1 cup fine semolina (rava)
• ½ cup rice flour
• ¼ cup all-purpose flour
• 1.5 cups water
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• ½ teaspoon black mustard seeds
• ½ teaspoon cumin seeds
• 1 whole green serrano chilies
• 10 leaves fresh curry leaves
• 2 tablespoons ghee or vegetable oil for cooking
• ½ cup coconut chutney
• 1 cup sambar (lentil curry)

Instructions

1. 1

   Mince 1 green serrano chili finely, removing the seeds if you prefer less heat. Roughly chop 10 fresh curry leaves — you can do this by stacking them and slicing crosswise. Set both aside.

2. 2

   In a medium mixing bowl, combine 1 cup fine semolina, 0.5 cup rice flour, 0.25 cup all-purpose flour, and 0.5 teaspoon salt. Whisk together until evenly blended — no lumps should remain.

3. 3

   Slowly pour in 1.5 cups water while whisking constantly to create a smooth batter. The consistency should be thinner than pancake batter but thicker than milk — similar to heavy cream. If lumps form, press them through a fine-mesh strainer.

4. 4

   Let the batter rest for 2 minutes so the semolina can fully hydrate. Meanwhile, pour 2 tablespoons vegetable oil into a small pan over medium heat. Add 0.5 teaspoon black mustard seeds and 0.5 teaspoon cumin seeds. Listen for the seeds to pop and crackle, about 1 minute, releasing their aroma.

5. 5

   Pour the hot oil and seeds into the batter. Add the minced green chili and chopped curry leaves. Fold gently with a spatula until everything is distributed evenly. The batter will thicken slightly over the next minute as the semolina continues to absorb moisture — this is normal.

6. 6

   Set a 10-inch non-stick skillet or cast iron dosa tava over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and beads up on the surface.

7. 7

   Lightly brush or rub the hot skillet with ghee or vegetable oil using a piece of cloth or paper towel — just a thin coating to prevent sticking. Pour 0.5 cup of batter into the center of the skillet. Working quickly, use the back of a ladle or offset spatula to spread the batter in a thin, circular motion outward, creating a crepe about 8 inches in diameter. You should be able to see the skillet surface through the thinnest parts — don't make it too thick or it will be chewy instead of crispy.

8. 8

   Let the dosa cook undisturbed for 2-3 minutes over medium-high heat. Watch the edges closely — when they begin to turn golden brown and lift slightly from the skillet, and the surface is set but still slightly soft in the center, you're ready to flip.

9. 9

   Using a wide fish spatula or thin metal spatula, slide under the dosa and flip it in one confident motion. Cook the second side for 1-2 minutes over medium heat until it's speckled with golden-brown spots and feels crisp when you tap it with the spatula — it will crisp up more as it cools.

10. 10

    Transfer the dosa to a warm plate. Repeat the process with the remaining batter, preheating the skillet with ghee between each dosa, until you've made 4 dosas. Stack them on the plate as you go — they'll stay warm from residual heat.

11. 11

    Fold or roll each warm dosa in half or into quarters. Serve immediately with 0.5 cup coconut chutney on the side for dipping and 1 cup warm sambar in a small bowl. The contrast of the crispy crepe against the tangy, spiced sambar and cooling coconut chutney is classic.

Tools you’ll need

• 10-inch non-stick skillet or cast iron dosa tava
• medium mixing bowl
• whisk
• fine-mesh strainer
• small pan
• spatula
• wide fish spatula or thin metal spatula
• ladle
• measuring cups and spoons

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