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🍽️ Indian Crepes

613 kcal · 30 min · 4 servings

Ingredients

• 175 g basmati rice
• 125 g split Indian lentils (urad dal)
• 0.5 tsp raw cane sugar
• salt
• 750 g mostly waxy potatoes
• 2 bunches spring onions
• 4 tbsp oil
• 1 tbsp brown mustard seeds
• 1 tsp coriander seeds
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 275 ml coconut milk (9 % fat)
• pepper
• 12 sprigs cilantro
• 150 g mango chutney

Instructions

1. 1. Rinse the rice and lentils separately in cold water.
2. 2. Place both types in two separate bowls.
3. 3. Cover them with water.
4. 4. Let them soak overnight.
5. 5. Drain the water from the rice and lentils.
6. 6. Puree the rice and lentil mixtures separately in a food processor.
7. 7. Add just enough water to create a smooth paste.
8. 8. Use about 100 to 200 milliliters of water per mixture.
9. 9. Mix both purees together in a large bowl.
10. 10. Stir in the sugar and two teaspoons of salt.
11. 11. Cover the bowl with cling film.
12. 12. Let the dough ferment overnight at a warm room temperature.
13. 13. Wash the potatoes the next day.
14. 14. Cook the potatoes with their skins on in a pot with a lid.
15. 15. This takes about 20 minutes.
16. 16. Drain the cooked potatoes.
17. 17. Let them cool down briefly.
18. 18. Peel the potatoes.
19. 19. Cut them into coarse cubes.
20. 20. Clean the spring onions.
21. 21. Wash them.
22. 22. Chop them finely.
23. 23. Heat three tablespoons of oil in a pan.
24. 24. Fry the mustard seeds over high heat.
25. 25. Wait until they start to sizzle.
26. 26. This takes about 15 seconds.
27. 27. Add the coriander seeds and onions.
28. 28. Sauté the mixture while stirring over low heat.
29. 29. This takes 3 to 4 minutes.
30. 30. Stir in the ground spices.
31. 31. Add the potato cubes and coconut milk.
32. 32. Season the filling with salt and pepper.
33. 33. Cook the mixture covered over medium heat.
34. 34. This takes 10 minutes.
35. 35. Mash the potatoes slightly at the end.
36. 36. Keep the filling warm.
37. 37. Stir the fermented dough briefly.
38. 38. Check the consistency.
39. 39. The dough should be relatively thin.
40. 40. Add some lukewarm water if necessary.
41. 41. Heat a heavy non-stick pan.
42. 42. Grease the pan with a little oil.
43. 43. Pour about four tablespoons of dough into the pan.
44. 44. Spread the dough quickly over the entire bottom.
45. 45. Fry the crepe over medium heat.
46. 46. This takes one minute.
47. 47. Flip the crepe.
48. 48. Fry it for another minute.
49. 49. Place the finished crepe on a plate.
50. 50. Bake the remaining dough in the same way.
51. 51. Grease the pan again if necessary.
52. 52. Cover the Indian crepes (dosas) with a damp cloth.
53. 53. Keep them warm in the preheated oven.
54. 54. Set the oven to 100 degrees.
55. 55. Use fan mode at 80 degrees or gas level 1.
56. 56. Decoratively arrange the potato filling in bowls.
57. 57. Decoratively arrange the coriander in bowls.
58. 58. Decoratively arrange the chutney in bowls.
59. 59. Spread a crepe with some chutney when serving.
60. 60. Place the filling and coriander on top.
61. 61. Fold the crepe together.

Nutrition per serving

• kcal: 613
• Protein: 17 g · Fett/Fat: 18 g · Carbs: 98 g